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!