Chicken enchiladas

Healthy-style with non-fat plain Greek yogurt, whole-wheat tortillas, and salsa verde!

Ok, I’ll admit that I’m skeptical of any “low-fat” or “low-calorie” recipe, but this one sounded especially good, so I gave it a shot. It delivers on taste and health, no doubt!

I modified this recipe slightly from the Weight Watchers Chicken Enchiladas recipe in the “Five-ingredient, 15-minute recipes” edition, dated 3/24/17.

Here’s what you’ll need:

  • 8 (6-inch) whole wheat flour tortillas
  • 4 cups shredded rotisserie chicken (I used both breasts and one leg)
  • 1 single-serving container non-fat plain Greek yogurt
  • 4 oz. (about 1 cup or half an 8 oz. brick) shredded Colby-Jack cheese (or Monterrey Jack)
  • 1 (16 oz.) jar tomatillo salsa (the original recipe calls for salsa verde, but I couldn’t find anything by that exact name). I used this one that I found at the grocery store:

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  • 1/4 cup chopped fresh cilantro
  • Vegetable cooking spray

Here’s how to do it:

  • Preheat your broiler
  • Pull both breasts and a leg off of a rotisserie chicken, removing the skin
  • Shred the chicken with two forks, using the forks to pull the chicken in opposite directions
  • Cut an 8 oz. brick of Colby-Jack cheese in half and grate one half

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  • In a large bowl, mix the shredded chicken, the yogurt, 1/2 of the grated cheese, 1/4 of the jar of salsa, and 1/2 of the cilantro
  • Heat in the microwave for 2 minutes, then stir
  • Heat tortillas by stacking them, placing a damp paper towel between the tortillas as you go, then microwaving the stack for 45 seconds
  • Spray a 9X13 pan will cooking spray, then pour 2/3 of the remaining salsa in the bottom of the pan
  • One by one, fill each tortilla with a heaping spoonful of chicken mix (I used a large metal serving spoon), roll the tortilla around the mix and place the roll, seam-side down, in the pan
  • Top rolls with remaining salsa and cheese
  • Broil on high until the cheese melts and has a little crust on it. I broiled for about 4 minutes.
  • Top with remaining cilantro and enjoy!

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