Name: Green chile chicken enchiladas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into thin strips; 3 corn tortillas; 1/2 cup green enchilada sauce; 3 tbsp nonfat Greek yogurt; 1/4 cup shredded part-skim mozzarella; 1 oz canned diced green chiles; 1 tsp olive oil; 1/2 tsp ground cumin; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

572 calories

Protein: 55g; 37% of calories
Carbs: 50g; 33% of calories
Fat: 20g; 30% of calories

Instructions

Prep 20 min · Cook 15 min

Preheat your oven to 375°F. Lightly coat a small baking dish with cooking spray.
Heat the olive oil in a skillet over medium-high heat. Add the chicken strips, salt, and cumin. Cook until the chicken is browned and cooked through, about 6 minutes. Done when chicken is opaque throughout, 165°F.
In a mixing bowl, combine the cooked chicken, green chiles, and Greek yogurt. Stir until the chicken is well coated.
Warm the tortillas in the microwave for 20 seconds to make them pliable. Spread a spoonful of enchilada sauce in the bottom of the baking dish. Divide the chicken mixture between the tortillas, roll them up, and place them seam-side down in the dish.
Pour the remaining enchilada sauce over the top and sprinkle with mozzarella. Bake until the sauce is bubbling and the cheese has melted. Done when cheese is melted and bubbly.
Top with fresh cilantro before serving.

Nutrition

Ingredients

Instructions

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