The Best Lightened Up Green Chile Chicken Enchiladas
Seasoned shredded chicken, AE Plain yogurt, salsa Verde, green chiles, cheese, and cilantro rolled into corn tortillas and baked.
Ingredients
- 1 pound Boneless skinless chicken tenders or small breasts
- 2 tbsp Olive oil
- 2 tsp Chili powder
- 1 tbsp Garlic powder
- 2 tsp Cumin
- 1 tsp Paprika
- Kosher salt and pepper, to taste
- 1, 6 oz. Container AE Dairy plain low-fat yogurt
- 2 cups Mexican blend cheese, shredded split
- 1, 4 oz. Can diced green chiles
- 1 1/2 cups Store bought or homemade salsa verde split
- 1/4 cup Fresh cilantro chopped
- Corn or flour tortillas
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken on a baking sheet and rub with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Bake for 20 minutes or until the chicken is cooked through. Shred the chicken with two forks and add to a large mixing bowl along with the plain yogurt, half of the shredded cheese, green chiles, half of the salsa verde, and cilantro. Mix to combine.
- Warm the tortillas, to make them easier to fill. Spoon some of the chicken mixture down the center of each tortilla and roll, placing the tortilla seam side down into the baking dish. Repeat with remaining tortillas until all the chicken mixture is used. Top with the remaining salsa verde and shredded cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted.
Nutrition
Serving: 1servingCalories: 261kcalCarbohydrates: 9gProtein: 29gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 946mgPotassium: 503mgFiber: 1gSugar: 5gVitamin A: 931IUVitamin C: 12mgCalcium: 492mgIron: 1mg