Name: Chicken green chile enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, 1-inch thick; 2 cups water; 3/4 tsp salt; 3 corn tortillas (6 inch); 1/2 cup green enchilada sauce; 2 tbsp shredded part-skim mozzarella cheese; 2 tbsp nonfat Greek yogurt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

469 calories

Protein: 49g; 41% of calories
Carbs: 46g; 38% of calories
Fat: 12g; 22% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

Bring the water and half the salt to a boil in a small saucepan over medium-high heat. Add the chicken breast, reduce heat to low, and simmer for 12 to 15 minutes. Meanwhile, preheat the oven to 400°F. Done when opaque in the center, 165°F.
Remove the chicken from the water and let it rest for 2 minutes. Place it on a plate and use two forks to shred the meat into small pieces. Toss the shredded chicken with 2 tablespoons of the enchilada sauce and the remaining salt.
Spread 1 tablespoon of enchilada sauce in the bottom of a small baking dish. Wrap the tortillas in a damp paper towel and microwave for 30 to 40 seconds until pliable. Working quickly, fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
Pour the remaining sauce over the top and sprinkle with the mozzarella. Bake for 10 minutes until the sauce bubbles and the cheese melts. Remove from the oven, dollop with Greek yogurt, and garnish with cilantro.

Nutrition

Ingredients

Instructions

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