Healthy Green Enchiladas
We loooove mexican food but sometimes it can be a bit heavy or calorie dense. This recipe is perfectly light while maintaining that classic comfort-food feeling.
Ingredients —
Enchilada Filling
8 low-carb tortillas
1 lb chicken shredded
4 oz can green chiles
10-12 oz can green enchilada sauce
salt and pepper to taste
1 cup mexican cheese shredded
1 cup pepper jack cheese shredded
Cilantro Lime Sauce
½ cup plain greek yogurt
½ lime juiced
⅛ cup cilantro
Extra Toppings
Additional toppings like salsa, pico, cilantro, limes, avocado, plain greek yogurt, etc.
Directions —
Preheat oven to 400 degrees.
Combine the shredded chicken, green chilis, ¼ can of green enchilada sauce, and ½ cup of each kind of cheese. Add salt & pepper, to taste. Mix well.
Lay out all tortillas and scoop mixture evenly among all tortillas.
Roll each tortilla and place inside a greased 9 x 13 baking dish.
In a blender, add remaining enchilada sauce, greek yogurt, lime juice, and cilantro. Blend to make a creamy sauce. Pour the sauce evenly over the top of all enchiladas.
Sprinkle the remaining cheese over the top of all enchiladas.
Bake for about 20 minutes or until the cheese is melted and tortillas are crispy. Let cool for about 10 minutes.
Serve with desired toppings!
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