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EASY GREEN CHILE CHICKEN ENCHILADAS

Updated: Oct 8, 2024


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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