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 9x13 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 9x13 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!
