Friday, March 30, 2012

A Skinnier Chicken Enchilada


It's Friday! Time for another Your Recipe-My Kitchen post.

This is another "Pinned it and Did it" recipe. 
This is a great Enchilada Recipe from She-Fit.com.  Ruth made these great Skinny Chicken Enchiladas and has the exact calorie count and weight watchers points n her blog if you want to check it out.  The calories and points won't be the same for my version though because I changed a few things in the recipe.  My family absolutely LOVED these Chicken Enchiladas and you can't tell any of the calories or fat are missing.  The recipe calls for Greek yogurt in place of the sour cream, I have been making this switch in almost all of my dishes - it's a great way to add some extra protein and to cut back on some fat (I always use low fat or fat free yogurt.)  My enchiladas look less rounded than the normal enchiladas because I subbed corn tortillas for the flour ones and they don't roll quite as easily - use whatever you prefer - just enjoy!!

recipe adapted from she-fit.com
What you need:
9 Tortillas (low Carb)
1 1/2 cups shredded cooked chicken breast meat
1 cup chopped onion
1 cup chopped bell peppers
2 garlic cloves, minced
1/2 teaspoon cumin
a  pinch of chili powder
1/4 cup low sodium chicken broth
1/2 cup Non-Fat Greek Yogurt
1/2 cups Shredded Low-Fat 4 Cheese Mexican Cheese
cilantro for garnish

For the sauce
3/4 cup Salsa
1/4 cup Non-Fat Greek Yogurt
1/4 cup Low-Fat Shredded Cheese



What you do:
Preheat oven to 350 degrees, and spray a 9×13 inch-baking dish with non-stick cooking spray.
Saute onions, garlic and bell peppers in a small skillet using cooking spray until vegetables have softened. Add the spices and saute one minute or until fragrant.   Mix sauteed vegetables with non-fat Greek yogurt, chicken, and cheese, my mixture was a little dry so I added the chicken broth at this point and mixed everything together.  


Spread about 1/4 cup of the mixture in the middle of each tortilla and roll into a small burrito. Place seam side down into baking dish.
In a small bowl combine the sauce ingredients.  Spoon this mixture over the enchiladas and top with cheese.
Place foil over the dish and bake for 15 - 20 minutes.  
Sprinkle with cilantro before serving.

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9 comments:

  1. Oooh, I want to make these this weekend! They good great!

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  2. YUM!!!! I love enchiladas, these look wonderful! Thanks for sharing!

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  3. Danielle, I love the idea of "pinned it and did it" - these look amazing and I look forward to future "pinned" posts!

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  4. Yummy! This looks so delish! Will be making this ASAP! Saw your post on Be Diffent Act Normal linky party and had to stop by for a better look and say hello! Glad I found you - am your newest follower. Please swing by my blog and say hello - I love to make new bloggy friends and follow me back if you would like to keep in touch :) Have a fab w/e!
    Heather @ settingforfour.blogspot.com

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  5. I made these tonight. So filling without all the grease that regular enchiladas usually have. My family all loved it! Thanks for sharing!

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  6. Oh man these looks sooo good! I might make these tonight :) stopping by from the Hope Studios link up!

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  7. I had pinned something like this, too. I can't wait to make them. I'm glad they turned out well for you. Thanks for sharing at Handmade Tuesdays!

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  8. Sounds yummy! Thanks for the recipe.

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