Description
A lightened-up take on classic chicken enchiladas, filled with flavorful ingredients and topped with creamy yogurt and cheese.
Ingredients
Scale
- 3 Chicken Breasts (Cooked and Shredded)
- 10 oz. Can Green Enchilada Sauce
- 4 oz. Can Chopped Green Chiles
- 6 oz. Can Diced Tomatoes (Drained)
- 1 Green Bell Pepper (Chopped)
- 1 Cup Black Beans (Cooked)
- 2 Cups Plain Greek Yogurt
- 1 tsp Cumin
- 1 tsp Dried Oregano
- 2 tsp Chili Powder
- Salt and Pepper (to taste)
- 12 Low Carb Tortillas
- 1 Cup Shredded Cheese
- Crushed Red Pepper (optional)
- Fresh Radishes (optional)
- Fresh Cilantro (optional)
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, combine shredded chicken, green enchilada sauce, green chiles, drained diced tomatoes, green bell pepper, black beans, and Greek yogurt. Add spices and mix well.
- Place 1/4 cup of filling on each tortilla, roll tightly, and arrange seam-side down in a greased casserole dish.
- Spoon remaining Greek yogurt over the enchiladas and sprinkle with shredded cheese.
- Optionally, sprinkle crushed red pepper on top.
- Bake for about 20 minutes, until heated through and cheese is bubbly and golden.
- Serve hot, garnished with radishes and cilantro if desired.
Notes
Be sure to drain the diced tomatoes well to avoid a watery filling. Adjust spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: enchiladas, chicken, healthy, creamy, Mexican dish