With Cinco de Mayo right around the corner, I thought it would be a great week to fill with lots of Mexican inspired dishes! I'm all about Mexican food. I could seriously eat it every single day without complaint. My grandmother who is visiting me right now is the same way... and my mother as well. Oh, and my little one could eat her weight in beans and rice.
Yep, four generations of Mexican food loving women in my house right now!
I say Mexican food but, it's really more 'Tex-Mex'. I'm well aware that our idea here in the States of Mexican food is vastly different from what they actually eat in Mexico.
Yep! I've had real Mexican food before.
Regardless, one of my most favorite dishes are sour cream chicken enchiladas. So, I've taken those enchiladas and lightened them as best I can.
I decided to go with a part whole wheat and a part corn tortilla for these since I've seen enchiladas done either way. So, why not some of both? The best of both worlds! I also swapped out any sour cream for a plain fat free greek yogurt for the sauce and used a lighter shredded cheese.
Since I wanted to keep these rather light, I topped them off with a fresh pico and some sliced jalapeños; serving with a nice side salad instead of anything else heavy like the typical beans and rice.
I must admit, I was little skeptical of my sauce at first, but together with the enchiladas it was all pretty amazing. The end result was nothing sort of fantastic. Myself and my grandmother were basically licking the plates clean at the end of it.
These weren't spicy at all, so if you want more of a kick, try adding some jalapeño to the chicken or to the sauce. Or you could also go with a hot verde salsa. I think the one I picked up was mild, but I wasn't really wanting anything too fiery here today.
This recipe is also easily doubled or halved for larger or smaller families!
Skinny Verde Chicken Enchiladas
TheSkinnyFork.com
The Skinny:
Servings: 8 • Size: 1 Enchilada • Calories: 207.6 • Fat: 4.6 g • Carb: 17.1 g • Fiber: 2.2 g • Protein: 21.1 g • Sugar: 3.1 g • Sodium: 478 mg
Ingredients:
Sauce:
1 1/2 C. Reduced Sodim Chicken Broth
2 Tbsp. Whole Wheat White Flour
2 Tbsp. Salsa Verde
1 C. Reduced Fat MontereyJack Cheese
12 Oz. Plain Fat Free Greek Yogurt
Salt & Pepper to Taste
Enchiladas:
8 Corn & Wheat Tortillas (Mine were 70 Cal. each.)
2 C. Boneless Skinless Chicken Breast, Cooked & Shredded
1/4 C. Reduced Fat Monterey Jack Cheese
2 Tbsp. Salsa Verde
1 1/2 Tsp. Taco Seasoning
Salt & Pepper to Taste
Optional Toppings: Pickled Jalapeno, Fresh Pico, Avocado, Guacamole, Etc.
Directions:
reheat the oven to 350 degrees F. and lightly coat the inside of a 13x9 baking dish with non-stick cooking spray; set aside.
Combine the chicken broth, flour, and 2 tbsp. salsa verde together in a large skillet.
Whisk together over a medium-high heat to bring just to a simmer, stirring constantly.
Once heated through, remove the skillet from the heat and add in the 1 c. cheese; stir until the cheese has melted entirely.
Add in the greek yogurt and continue to stir until well combined.
Season to taste with salt and pepper; set aside.
In large bowl, combine the chicken, 1/4 c. cheese, 2 tbsp. salsa verde, taco seasoning, and salt and pepper to taste.
Warm the tortillas slightly (I heated mine 2 at a time for 12 sec. in a microwave) to make them more soft and pliable.
Line each tortilla with a heaping 2 tbsp. of the chicken mixture and roll up.
Put about 1/2 c. of the white sauce into the bottom of the baking dish and place each enchilada seam side down in the pan.
Top the enchiladas with the remaining sauce.
I sprinkled a little pinch of taco seasoning over the top and a little more cheesy goodness.
Cover with foil and place into the oven to bake for 15-20 minutes or until the cheese has melted and the sauce is bubbly.
Carefully remove from the oven and serve right away.
I topped mine with some fresh pico and pickled jalapeños, and served it all with a chopped side salad.
Enjoy!
