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:
- 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
- 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!