Poultry

Healthy Green Chile Chicken Enchiladas

Name: Healthy Green Chile Chicken Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 pound boneless, skinless chicken breasts; 1 ½ teaspoons kosher salt (divided); 1 tablespoon extra-virgin olive oil; 2 small red bell peppers (or yellow, or orange bell peppers), cored and diced); 1 medium yellow onion (diced); 1 teaspoon chili powder; ¾ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon ground black pepper; 2 cups reduced-fat shredded Monterey jack cheese (or Mexican blend cheese, divided); 1 ½ cups plain nonfat Greek yogurt; 2 cans diced green chiles (4-ounce cans) , drained); 8 whole wheat flour tortillas (7-inch); 1 can green enchilada sauce (15 ounces); For serving: diced fresh tomato (fresh cilantro, diced avocado, diced red onion, as desired)

8 servings

porsjoner

25 minutes

aktiv tid

1 hour

total tid

Start matlaging

Ingredienser

1 pound boneless, skinless chicken breasts

1 ½ teaspoons kosher salt (divided)

1 tablespoon extra-virgin olive oil

2 small red bell peppers (or yellow, or orange bell peppers), cored and diced)

1 medium yellow onion (diced)

1 teaspoon chili powder

¾ teaspoon garlic powder

½ teaspoon cumin

½ teaspoon ground black pepper

2 cups reduced-fat shredded Monterey jack cheese (or Mexican blend cheese, divided)

1 ½ cups plain nonfat Greek yogurt

2 cans diced green chiles (4-ounce cans) , drained)

8 whole wheat flour tortillas (7-inch)

1 can green enchilada sauce (15 ounces)

For serving: diced fresh tomato (fresh cilantro, diced avocado, diced red onion, as desired)

Fremgangsmåte

Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch casserole dish with baking spray and set aside.

Cook

Cook and shred chicken, if necessary.*

Saute

Heat the oil in a large skillet or sauté pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 8 to 10 minutes.

Add

To the skillet, add the shredded chicken, ½ teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.

Combine

In a large bowl, combine 1 cup of the cheese, Greek yogurt, green chilies, and remaining 1 teaspoon salt. Once the chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.

Assemble

To assemble the enchiladas, fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and place in the prepared dish, seam side down. Repeat with the remaining tortillas.

Bake

Pour the green enchilada sauce evenly over the top, cover the pan, then bake for 30 minutes.

Melt

Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy!

Næringsinnhold

Porsjonsstørrelse

1 enchilada (without add

Kalorier

384 kcal

Totalt fett

15 g

Mettet fett

7 g

Umettet fett

5 g

Transfett

0.01 g

Kolesterol

63 mg

Natrium

Totalt karbohydrater

33 g

Kostfiber

5 g

Totalt sukker

8 g

Protein

29 g