Low Fat Chicken Enchiladas with High Fat Taste
Indulge in the rich, cheesy goodness of enchiladas without the guilt with this recipe for Low Fat Chicken Enchiladas with High Fat Taste. Bursting with flavor, these enchiladas combine tender shredded chicken breast, zesty spices, and creamy nonfat Greek yogurt for a velvety sauce that tastes indulgent but is surprisingly light. Whole wheat tortillas and reduced-fat Mexican cheese blend keep it wholesome, while salsa verde adds a tangy kick. Ready in just 45 minutes, this healthy twist on a classic Mexican dish is perfect for a quick weeknight dinner that feels like a treat. Garnished with fresh cilantro and baked to golden perfection, these enchiladas are so satisfying, no one will believe they're low fat!
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Recipe Information
Ingredients
- 2 cups Cooked shredded chicken breast
- 1 cup Nonfat plain Greek yogurt
- 1.5 cups Reduced-fat shredded Mexican cheese blend
- 0.5 cup Low-sodium chicken broth
- 1 cup Salsa verde
- 8 pieces Whole wheat tortillas
- 0.25 cup Chopped fresh cilantro
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
In a medium bowl, combine the shredded chicken, 1/2 cup of the reduced-fat cheese, minced garlic, cumin, chili powder, salt, and black pepper. Mix well until evenly distributed.
In a small saucepan over medium heat, whisk together the Greek yogurt, chicken broth, and salsa verde. Continue to stir until the mixture is smooth and warmed through. Remove from heat.
Spread 1/4 cup of the sauce evenly across the bottom of the prepared baking dish.
Lay out each tortilla and fill with an even portion of the chicken mixture. Roll each tortilla tightly and place seam-side down in the baking dish.
Pour the remaining sauce over the rolled tortillas, ensuring they are evenly coated.
Sprinkle the remaining 1 cup of reduced-fat cheese evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 5.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 483 mg | 37% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 848 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.
