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Kristy Denney

Food + Lifestyle from a mama of boys

19 Comments

Skinny Enchiladas

My typical Mexican dining experience looks a little like this…

First-I stuff my face with so many chips and salsa that I no longer have room for the three chicken and cheese enchilada special I just ordered.  And of course I’ve already guzzled three diet cokes.  

 
 

When that enchilada special shows up I’m already stuffed but it’s just too good to stop so I eat the entire plate….along with a few more diet cokes. Because Mexican food just isn’t the same without a coke, no? My buttons are bustin’…

 

And to top it off the nice server brings over a plate of piping hot Sopapillas, I grab the honey and devour one or two of those as well.

I hurt.

Please tell me I’m not alone?

It’s a good thing some of my favorite Mexican restaurants are in Colorado and too far away to enjoy frequently.

 
 
 
 
 
If you’re like me you’re wondering if you can really skinnify (we’ll call it a word) any Mexican dish and have it still taste good?  Believe me I was skeptical.  But I was pleasantly surprised with how much we liked these enchiladas.  
 
The filling and the sauce both use Greek yogurt, but you don’t get that tangy or tart flavor in these.  You can give them some heat by using a spicier salsa and adding some diced green chiles.  
 
Without all the chips, salsa, and gallons of diet coke I felt pretty good after eating my entire plate.   
Skinny Enchiladas
 
Ingredients
9 whole wheat tortillas
1 1/2 cups shredded chicken breast (cooked)
1 cup chopped onion
1 cup chopped bell peppers
1/2 tsp cumin
1/2 of a (4.5 oz) can diced green chiles
1/2 cup non-fat Greek yogurt (plain)
1/2 cup shredded low-fat 4 Cheese Mexican Cheese
Sauce:
3/4 cup salsa (I used Pace Picante)
14 cup non-fat Greek yogurt (plain)
1/2 of a (4.5 oz) can diced green chiles
1/4 cup low fat shredded 4 Cheese Mexican Cheese
Instructions
Preheat oven to 350.  
Sautee onions and green peppers using olive oil cooking spray until onions are lightly brown. 
In a bowl, mix sauteed onions and peppers with shredded chicken breast, cumin, diced green chiles, Greek yogurt and cheese. 
Spray a 9×13 inch pan with olive oil cooking spray.  Spread 1/4 cup of the chicken mixture in the middle of each tortilla and roll into a burrito.  Lay in pan with seam facing down.  
Combine sauce ingredients (salsa, Greek yogurt, green chiles) in a bowl then spread evenly over tortillas. Sprinkle with cheese.  
Cover with foil and bake at 350 for 15-20 minutes (or until heated through and cheese melted).
**if you use a low-carb whole wheat tortilla these are around 150 calories each
 

slightly adapted from Bobay Fitness

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Comments

  1. I’m so glad I’m not the only one in this boat! You described my Mexican dining experience to a T, right down to the multiple refills of diet Coke. You have no idea how much better it makes me feel to know I’m not alone.

    Looking forward to trying these enchiladas!

    Reply

  3. I’m not a diet coke girl, but there’s something about Mexican food that makes me guzzle diet coke (with lime) like it’s my job! These enchiladas look really good! Now to just get the hubster on board …

    Reply

  11. How many would you consider a serving? Just need to know how much to make for the family plus the extra teens that drop by 🙂

    Reply

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