Low Fat Green Chili Enchiladas
Give your Tex-Mex cravings a healthy twist with these Low Fat Green Chili Enchiladas—a light yet flavorful dish that's perfect for a weeknight dinner or entertaining guests. Tender, shredded chicken is combined with aromatic onions, garlic, and zesty green chilies, seasoned with cumin and coriander for a bold punch. Enrobed in creamy, guilt-free enchilada sauce crafted from low-fat Greek yogurt and sour cream, these enchiladas are packed into warm corn tortillas and topped with melty, low-fat cheese. With only 20 minutes of prep time and a short bake until golden and bubbly, this dish delivers smoky, tangy flavors while keeping your health goals in check. Garnished with fresh cilantro and a hint of lime, it's a wholesome, protein-packed meal that doesn't skimp on taste. Perfect for fans of low-calorie Mexican recipes, healthy enchiladas, and green chili dishes!
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 1 lb skinless chicken breast
- 2 cans green chilies, chopped
- 1 cup low-fat Greek yogurt
- 0.5 cup low-fat sour cream
- 1 large onion, finely chopped
- 2 cups low-fat shredded cheese
- 3 pieces garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon black pepper
- 1 cup low-sodium chicken broth
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions
Preheat your oven to 375°F (190°C).
Bring a pot of water to boil, add the chicken breast, and cook for about 15 minutes, or until fully cooked. Remove from pot, let cool slightly, and shred using two forks.
In a skillet, heat olive oil over medium heat. Saute onions until they are soft and translucent (about 5 minutes), then add minced garlic and cook for another minute.
Add chopped green chilies, cumin, coriander, and black pepper to the skillet. Stir well and cook for another 2-3 minutes.
In a large mixing bowl, combine shredded chicken, the cooked onion and green chili mixture, lime juice, and cilantro. Stir until well mixed.
In another bowl, mix together the low-fat Greek yogurt, low-fat sour cream, and chicken broth until smooth. This will be your enchilada sauce.
Warm the corn tortillas in a dry skillet for about 20 seconds on each side to make them pliable.
Spread a thin layer of the enchilada sauce on the bottom of a baking dish.
Place about 2 tablespoons of the chicken mixture onto each tortilla, roll them up tightly, and place in the baking dish seam side down.
Pour remaining sauce over the enchiladas and top with low-fat shredded cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2308 mg | 100% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 63.7 g | ||
| Protein | 274.2 g | 548% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2513 mg | 193% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2930 mg | 62% | |
*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.
