Healthier Chicken Enchiladas

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After putzing around in the kitchen some, I attempted to make a recipe I came across in a magazine for chicken enchiladas… but, of course, I had to put my own spin on it & make it a bit healthier & lighter. So… without further ado, here ya go!
Please note: You may want to add a bit more cheese and/or enchilada sauce if you like your enchiladas pretty saucy & cheesy, but I was trying to do a bit lighter version here. So feel free to add whatever floats your boat!

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  • 9
  • Average
  • 15 mins
  • 25 mins
  • Average budget

Ingredients

  • approx. 3 oz. chicken breast, cooked & shredded (I cooked mine in a crock pot)
  • 2 tsp chili powder
  • 1-1/2 c mexican blend cheese
  • 2/3 c plain nonfat greek yogurt
  • 1- 10 oz. can mild enchilada sauce
  • 9 small whole wheat tortillas (La Tortilla Factory makes some good ones)
  • One medium can diced tomatoes

Preparation

Step 1

Pre-heat oven to 375 degrees F.
Coat a large baking dish with non-stick spray & set aside.
In a large bowl, combine shredded chicken, 1 c cheese, & chili powder. Mix well.
Coat the bottom of the baking pan with a thin layer of the enchilada sauce. Save the rest to top the enchiladas.

Step 2

Spread a thin layer of greek yogurt on one side of each wrap, then add a line of chicken down the middle. Roll up & place in the baking dish. Repeat until all ingredients are used up.
Drain diced tomatoes, or use a strainer spoon & sprinkle randomly in the pan. Pour the remainder of the enchilada sauce over the contents of the baking dish, then top with the remainder of the cheese.

Step 3

Bake at 375 for about 20 minutes, then bump temperature up to 400 degrees & bake another 5 minutes until the cheese is browned, or put under the broiler.
Add any desired garnishes, then let cool slightly & enjoy!

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