Enchiladas Verdes Lite Green Chicken Enchiladas
Delight in the zesty flavors of this lightened-up version of enchiladas verdes! These Lite Green Chicken Enchiladas combine tender shredded chicken, tangy green tomatillo salsa, and a creamy yet guilt-free Greek yogurt topping for a healthier twist on a classic Mexican favorite. Wrapped in warm corn tortillas, these enchiladas are baked to bubbly perfection with a sprinkle of reduced-fat mozzarella cheese. Balanced with aromatic spices like garlic and onion powder and finished with a fresh cilantro garnish, this dish is quick to prepare—ready in just 35 minutes—and perfect for weeknight dinners. Serve these enchiladas with lime wedges for an extra burst of brightness and an irresistible meal that’s flavorful, satisfying, and lighter on calories. Perfect for anyone craving wholesome Mexican comfort food!
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Recipe Information
Ingredients
- 2 cups shredded cooked chicken
- 8 corn tortillas
- 1.5 cups green tomatillo salsa
- 0.5 cups low-fat Greek yogurt
- 1 cup reduced-fat shredded mozzarella cheese
- 0.25 cups fresh cilantro, chopped
- 1 tablespoon lime juice
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 teaspoons salt
- 0.25 teaspoons pepper
- olive oil spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with olive oil.
In a medium bowl, combine the shredded cooked chicken, 1/2 cup of the green tomatillo salsa, lime juice, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Warm the corn tortillas to make them pliable by wrapping them in a damp paper towel and microwaving for 30 seconds.
Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla. Roll them tightly and place them seam-side down into the prepared baking dish.
In a separate small bowl, mix the remaining green tomatillo salsa with the low-fat Greek yogurt until smooth. Pour this mixture evenly over the rolled tortillas in the baking dish.
Sprinkle the reduced-fat shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the enchiladas are bubbly.
Remove the enchiladas from the oven and garnish with freshly chopped cilantro.
Serve warm with extra lime wedges on the side, if desired.
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 33.0 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1260 mg | 97% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2945 mg | 63% | |
*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.
