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EASY GREEN CHILE CHICKEN ENCHILADAS


HEALTHY GREEN CHILE CHICKEN ENCHILADAS

Ingredients:

½ onion, diced

½ poblano pepper, seeds and stem removed and diced

Olive oil for cooking

1 rotisserie chicken, shredded

1 (10-12 oz) can green chile enchilada sauce

1 (4 oz) can green chiles

½ cup cottage cheese, @goodculture (duh)

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 (the best)


½ cup Full fat Greek yogurt

½ lime, juiced

1-2 tbsp chopped cilantro (or more depending on preference)

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, and salt/pepper. Blend until smooth and creamy.

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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