
HEALTHY GREEN CHILE CHICKEN ENCHILADAS
Makes approx 8 servings
Per Serving: 1 enchilada
Calories: ~238 kcal
Carbs: ~11.2g
Fiber: ~5.1g
Protein: ~19.5g
Fat: ~12.5g
Ingredients:
Olive oil spray
½ onion, diced
½ poblano pepper, seeds and stem removed and diced
2.5 cups rotisserie chicken, shredded
1/3 of a (10-12 oz) can green chili enchilada sauce
1 (4 oz) can green chiles
½ cup lowfat cottage cheese, I use @goodculture 2%
½ cup shredded Mexican cheese, another ½ cup for topping
1 tsp cumin
1 tsp garlic powder
Salt and pepper
8 low-carb tortillas, I used @mission carb balance but could also use siete (more carbs)
FOR SAUCE:
½ cup 2% Greek yogurt
½ lime, juiced
1-2 tbsp chopped cilantro (or more depending on preference)
1/3 can green chili enchilada sauce
Toppings of choice: shredded cheese, avocado slices, tomatoes, cilantro, jalapenos
Directions:
1. Preheat oven to 400. Spray 9 x 13 baking dish with nonstick spray.
2. Heat olive oil over medium. Dice onions and peppers. Add to pan. Season with salt and pepper. Sauté for 8-10 min or until translucent.
3. Remove from heat.
4. In large bowl, combine shredded chicken, 1/3 can enchilada sauce, 1 can green chiles, cottage cheese, shredded cheese, cumin, garlic powder, sauteed peppers and onion, and salt/pepper. Stir until well combined.
5. In a food processor, combine Greek yogurt, lime juice, chopped cilantro, another 1/3 of green enchilada sauce and salt/pepper. Blend until smooth and creamy. Season with salt and pepper.
6. Stuff each tortilla with chicken filling (making sure to portion for 8 servings). Top with creamy green sauce. Sprinkle with remaining shredded cheddar.
7. Bake at 400 for 15-20 min or until cheese is bubbling and tortillas are crunchy on ends. Let cool. Top with favorite toppings: avocado, cilantro, jalapenos, tomatoes, etc.
8. Enjoy!
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