Shredded Chicken Enchiladas

BY: Jillian Beck

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INGREDIENTS

For Chicken Mixture Ingredients

  • 2 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

  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.

NUTRITIONAL INFORMATION

Serving size: I enchilada (recipe makes 6).  Calories: 244.  Carbs: 20 grams.  Protein: 27 grams.  Fat: 6 grams

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