Healthy Chicken Enchiladas
A healthier version of chicken enchiladas with the same great taste!
Ingredients
- 2 pounds chicken breast
- 1 tbsp extra-virgin olive oil
- 1 red, yellow, and orange bell pepper
- 1 yellow onion
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- 1 tsp black pepper
- 3 cloves garlic
- 2 cups Mexican blend cheese
- 1.5 cups Greek yogurt
- 8 ounces diced green chiles
- 15 ounces green enchilada sauce
- 8 flour tortillas
- 1 tomato chopped
- 1 bunch cilantro chopped
- 1 avocado sliced
Instructions
- Cook the chicken by cutting it into 1-inch slices and broiling it for 3-6 minutes or no longer pink on the outside. Remove the chicken from the oven and preheat to 350F.
- While the chicken cools, heat the olive oil over medium heat in a large pan and sauté the onions, peppers, and garlic until the peppers soften and the onions are golden, about 8-10 minutes. Shred the chicken and add it in with the peppers along with the chili powder, cumin, salt and black pepper.
- In a large bowl, mix together 1 cup of the Mexican cheese blend, the Greek yogurt, and the green chilies. Add the chicken and pepper mixture to the bowl and stir to coat evenly. Take each flour tortilla and fill it with the chicken-yogurt mixture before rolling it and placing it into a greased a 9×13-inch casserole dish.
- Once all flour tortillas have been added to the dish, pour the green enchilada sauce over the top, cover the pan, and bake for 30 minutes. After 30 minutes, remove the pan from the oven, top with the remaining 1 cup of shredded cheese, and bake for another 5 minutes uncovered to allow the cheese to melt.
- Once plated, add on the tomatoes, cilantro, red onion and avocados.
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