Cooking Light Enchiladas Verdes
Brighten up your weeknight dinner routine with these Cooking Light Enchiladas Verdes, a healthy and flavor-packed twist on a Mexican classic. This recipe combines tender shredded chicken breast, tangy green enchilada sauce, and creamy fat-free Greek yogurt for a lighter yet satisfying filling. Wrapped in warm corn tortillas and topped with melted Monterey Jack cheese, these enchiladas bake to perfection in just 25 minutes, making it an ideal meal for busy households. The hint of fresh cilantro, green onions, and optional green chilies adds layers of vibrant flavor, while keeping the dish low in fat and high in protein. Perfect for feeding a family of four, this dish is a guilt-free way to indulge in comforting Tex-Mex flavors. Serve it with a side of fresh greens or a sprinkle of extra cilantro for a wholesome and irresistible dinner idea.
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken breast
- 1.5 cups Green enchilada sauce
- 0.5 cup Fat-free Greek yogurt
- 0.25 cup Cilantro, chopped
- 2 tablespoons Green onions, chopped
- 1 cup Monterey Jack cheese, shredded
- 8 pieces Corn tortillas
- 1 tablespoon Olive oil
- 0.25 cup Chopped green chilies (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
In a medium bowl, combine the cooked shredded chicken, 0.5 cup of the green enchilada sauce, chopped cilantro, green onions, and optional green chilies. Stir in salt and black pepper to taste.
Warm the corn tortillas in the microwave for 20-30 seconds to make them more pliable. Alternatively, wrap them in a damp paper towel and microwave until softened.
Spoon about 2-3 tablespoons of the chicken filling onto a tortilla. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are arranged in the dish, mix the remaining 1 cup of green enchilada sauce with the Greek yogurt until smooth. Pour this mixture evenly over the enchiladas.
Sprinkle the shredded Monterey Jack cheese over the top.
Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Garnish with additional chopped cilantro or green onions if desired. Serve warm.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1392 mg | 61% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 312 mg | 24% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 833 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
