Shredded Chicken Enchiladas
Jillian Beck
Jillian Beck
Save Article Print PDF
244 Calories
20 g Carbs
27 g Protein
6 g Fat
Total Time
6 servings

Usually, I leave enchiladas off the menu. They're smothered in cheese and full of grease—not what I would choose as a healthy option. However, I know that many people love enchiladas, so I took my crack at a healthier version. After this successful experiment, I came out an enchilada believer!

For chicken mixture Ingredients

  • 2 piece chicken breast
  • 1 cup nonfat plain Greek yogurt
  • 2 tbsp lime juice
  • 4½ oz green chilies, diced
  • 1 tsp cumin
  • salt and pepper to taste

For enchilada sauce Ingredients

  • 1 can diced tomatoes
  • 1 tbsp olive oil
  • ½ onion, finely diced
  • 4 clove garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ cup cilantro
  • ¼ tsp balsamic vinegar
  • ½ tsp powdered Stevia
  • salt and pepper to taste
  • 6 whole corn tortilla
  • ¼ cup reduced-fat Mexican cheese

Recipe Tags


  1. Preheat oven to 350 degrees.
  2. In a large pan, heat olive oil for one minute on medium heat.
  3. Add garlic, onion, and spices and sauté for 5 minutes.
  4. Add tomatoes, Stevia, vinegar, and cilantro.
  5. Cover and let simmer for 20 minutes.
  6. In a mixing bowl mix together cooked and shredded chicken, Greek yogurt, lime juice, green chills, cumin, salt, and pepper.
  7. Spray 9x9 baking dish with non-stick spray.
  8. Spread a thin layer of enchilada sauce on the bottom of the dish.
  9. Spoon chicken mixture into tortillas, roll each one, and place in dish seam-side down.
  10. Pour remaining sauce over the top of rolled tortillas, sprinkle with cheese, and then garnish with cilantro.
  11. Bake for 20 minutes.

Recipe Tags