“Skinny” Chicken Verde Enchiladas are a lighter, guilt-free way to get your favorite Tex-Mex fix. You would never know these are made with Greek yogurt and reduced fat cheese! The whole family will love this healthy Mexican dish!
Okay I’m no nutritionist so please don’t get crazy on me for calling these “skinny” enchiladas. This isn’t a health food blog nor do I claim it to be. But, I do believe a balanced diet. With the holidays in the rear view and our wedding up ahead, I have been inspired to share lighter recipes with all of you. Believe it or not, I don’t always eat cheese infused pasta dishes or crispy marshmallow treats. Sigh. Austin and I eat fairly healthy on weeknights; our menu typically consists of white meat or fish and a lot of veggies. But, just like many of you, we are totally obsessed with Tex-Mex.
I am well aware that there’s nothing better than chips and queso or a cheese-smothered burrito. You know that and I know that. However, these Skinny Chicken Verde Enchiladas hit the spot when Austin and I are craving cheesy, spicy Mexican food but trying to cut down on the calories. Each enchilada is about 220 calories and has over 18 grams of protein (depending on the toppings you choose). Again, I am no nutritionist and this is no exact science. I literally typed all the ingredients into MyFitnessPal and divided by ten servings… just for you 😉
So what’s “Skinny” about these Chicken Verde Enchiladas?
To cut down on the unnecessary fat, these enchiladas are filled with white meat chicken, 0% fat Greek yogurt and reduced fat cheese. I am obsessed with cooking with Greek yogurt; it taste so similar to sour cream without the fat and a ton of protein. But don’t let that fool you, these enchiladas are creamy, dreamy and packed with flavor. In addition, they are blanketed with a light green chili sauce and Greek yogurt crema. Garnish with a ton of your favorite colorful veggies and you have a well-rounded dinner.
And fam, are these enchiladas are FILLING! Austin usually eats three but just two of these for me and I am completely stuffed and satisfied! I typically serve them with black beans and corn but it’s totally not necessary. If you’re feeding a small family, you can get away without the sides.
Any questions? Comment below.
Kelsey Renee
“Skinny” Chicken Verde Enchiladas
Ingredients
- 2 cups shredded white meat chicken (I use a rotisserie chicken)
- 1 cup reduced fat shredded Mexican Cheese
- 1 cup plus ½ cup Greek yogurt
- 2 tablespoons dry taco seasoning
- 1 cup green chili or “Verde” enchilada sauce (I use the Frontera brand)
- 4 ounce can of diced green chilies (drained)
- 10 authentic corn tortillas (I use a corn and wheat blend)
- ½ cup milk
- Salt and pepper to taste
Toppings
- 1/2 cup diced tomatoes
- ¼ cup finely diced red onion
- 1 avocado (diced)
- ¼ cup chopped cilantro
- Sliced Jalapeno
- Tortilla strips
Instructions
- 1. In a medium bowl, combine shredded chicken, one cup of Greek yogurt, cheese and taco seasoning.
- 2. Preheat the oven to 375 degrees.
- 3. Lightly grease an 8x10 baking dish with cooking oil.
- 4. In a small (ungreased) skillet over medium-high heat, warm one tortilla for 10 seconds on each side. Carefully remove from the pan and place on a flat surface.
- 5. Fill tortilla with ¼ cup of the chicken filling. Roll and place seam side down in the baking dish.
- 6. Repeat steps 4 and 5 until all tortillas have been filled.
- 7. Pour green chili “Verde” sauce and canned green chilies over tortillas.
- 8. Bake for 25 minutes. Allow to cool for 5 minutes.
- 9. In a small bowl, combine ½ cup Greek yogurt and milk. Salt and pepper to taste. Spoon the mixture over the top of the enchiladas.
- 10. Sprinkle preferred toppings.
- 11. Serve immediately.
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