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