I’m getting together tonight with two of my best friends for some girl time and meal planning. We’re meeting at Abbey’s house to save money and have a healthy meal. I decided to bring chicken enchiladas because they are delicious and comforting on a cold winter day. Now, ordering enchiladas at a restaurant can be a disaster. Sure they taste great, but they are usually filled with heavy ingredients like cheese and sour cream and the tortillas are coated in oil. My version is lighter but still comforting. It’s been approved by 3 hungry guys, one whom I might add is quite picky. This recipe is awesome because it is super easy to make for a large crowd. If you’re in a time crunch and don’t have time to cook the chicken, just buy a rotisserie chicken.
Makes 4 servings
1 lb boneless, skinless chicken breasts
4 whole wheat tortillas
1/2 cup plain, greek yogurt (or lite sour cream is okay)
1/2 cup salsa
4 tbsp diced green chilies
1 can enchilada sauce
1 cup reduced fat Mexican cheese
1. Preheat oven to 350.
2. Bring a pot of water to boiling. Add the chicken and poach until done. Allow to cool and then shred chicken.
3. In a glass casserole dish, pour half of the enchilada sauce.
4. In a small mixing bowl mix together the salsa and yogurt.
5. Lay a tortilla flat on your working space and smear about 2 tbsp of salsa mixture, 4 ounces of chicken, a sprinkle of cheese, and a few green chilies. Roll the tortilla and lay, seam side down, in the dish. Repeat with remaining tortillas.
6. When all tortillas are filled and tightly packed into the glass dish, pour the rest of the enchilada sauce over the tortillas. Cover with remaining chilies and cheese.
7. Bake covered in foil for about 20 minutes then remove the foil and bake for 10 minutes more.
8. Serve with a little brown rice and beans and you’ve got a balanced meal. Enjoy!
Sometimes I even add corn and black beans right into enchiladas. Other filling options: peppers, spinach, zucchini, pinto beans, etc. Leave out the chicken and you have a great vegetarian meal.