This healthy chicken enchilada dish is a perfect alternative to regular tacos on Taco Tuesdays. It is filled with cheesy goodness and just enough kick that the spicy, and not so spicy, lovers will enjoy.
Healthy Chicken Enchiladas
In the mood for a little Mexican food that isn't tacos? This is the perfect meal for a Taco Tuesday alternative to the every day taco. The best part, clean up can be done while this yummy dish bakes in the oven.
Servings: 6
Ingredients
- 2 chicken breast shredded (or the meat off of 1 rotisserie chicken)
- 1 can diced tomatoes 15.5 ounces; do not drain
- 1/2 cup salsa
- 1/2 large onion diced
- 1/2 cup plain greek yogurt
- 12 corn tortillas
- 1/2 tsp chili powder
- 1 tsp olive oil
- 2 cups colby jack cheese shredded
- 1/2 tsp sugar (or 1 packet of stevia)
- 1 tsp salt
Instructions
- Preheat the oven to 400 degrees.
- In a saucepan over medium heat, add olive oil and diced onion. Stir occasionally. Cook until onions are translucent.
- Add can of diced tomatoes (do not drain) to the onions. Cover and simmer on low until tomatoes start falling apart. Approximately 10-15 minutes.
- While tomatoes are simmering, spray a 9×13 pan with non-stick cooking spray.
- Take your tortillas and place 3-4 of them between two damp paper towels and microwave until soft (approximately 30-40 seconds). This will help make the tortillas soft enough to roll without ripping.
- In each tortilla, fill with chicken and 1 tbsp of cheese. Roll your tortillas up and place in the 9×13 pan.
- Return to your sauce. Add salsa, greek yogurt, sugar/stevia, chili powder and salt. Simmer for 1-2 minutes.
- Place sauce in a blender and blend until smooth. Immediately pour over enchiladas.
- Cover the enchiladas with the remaining cheese.
- Bake for 30 minutes, or until the cheese is golden brown.
- Remove from oven and enjoy!
