healthy chicken enchiladas

I wanted enchiladas yesterday in a something bad kinda way. What I didn’t want was the grease that accompanies enchiladas. I wanted healthy enchiladas that didn’t taste healthy.

Keith was skeptical.

I was determined.

Healthy Chicken Enchiladas

Makes 6 enchiladas

2 cooked chicken breasts, chopped or shredded

1/2 cup Fage 0% Greek yogurt

1/4 – 1/3 cup red salsa

1 1/2 cup 2 % cheddar cheese

3/4 can green enchilada sauce

6 corn tortillas

Preheat oven to 350 degrees. Pour just enough green enchilada sauce on the bottom of a 8×8 glass baking dish to coat.

Shred or cube chicken. In a medium bowl mix chicken, Greek yogurt, red salsa and 1/2 cup cheese. Place a few spoonfuls into the center of a corn tortilla. Roll it up and place it seam side down onto pan. Repeat 6 times.

Pour the rest of the green sauce over the tops of enchiladas and sprinkle with remaining cheese.

Bake at 350 degrees for 30-35 minutes.

Optional add-ins: black beans, onions, cilantro (all the things I didn’t have but think it would only make it BETTER! Guess I will have to make them again.

Somebody twist my arm.

Link up to your favorite greasy recipe gone healthy!