Chicken enchiladas [Bulkbites.com]

• Servings: 6
• Time: 50 minutes

Enchiladas are normally very cheesy and greasy, however this recipe makes for a much more healthy variation. Great for a cheat day, having the junkfood experience while staying healthy as well.

Nutrition

• calories: 265
• protein: 18
• carbs: 31
• fat: 8
• saturated fat: 1.84
• polyunsaturated fat: 1.42
• monounsaturated fat: 4
• cholesterol: 24
• sodium: 992
• potassium: 293
• dietary fiber: 2.08
• sugars: 4.46
• vitamin a: 31
• vitamin c: 11
• calcium: 178
• iron: 2
• magnesium: 0
• complex carbs: 24.46
• other fats: 0.74

Ingredients

• 3 100g Chicken breast, oven-roasted, fat-free, sliced
• 2.28 100g Yogurt, Greek, plain, nonfat
• 1.02 lime yields Lime juice, raw
• 0.48 100g Peppers, chili, green, canned
• 1.98 tsp, whole Spices, cumin seed
• 1.02 cup cherry tomatoes Tomatoes, red, ripe, raw, year round average
• 1.02 tablespoon Oil, olive, salad or cooking
• 0.48 cup, chopped Onions, raw
• 4.02 clove Garlic, raw
• 6 tortilla Tortillas, ready-to-bake or -fry, flour, shelf stable
• 1.02 cup shredded Cheese, Mexican blend
• 1.02 tbsp Vinegar, balsamic
• 1.02 sprigs Coriander (cilantro) leaves, raw

Instructions

• Preheat oven to 350 degrees.
• In a large pan, heat olive oil for one minute on medium heat.
• Add garlic, onion, and spices (salt, pepper, chili powder) and sauté for 5 minutes.
• Add tomatoes, vinegar, and cilantro.
• Cover and let simmer for 20 minutes, this will be the enchilada sauce.
• In a mixing bowl mix together cooked and shredded chicken, Greek yogurt, lime juice, green chills, cumin, salt, and pepper.
• Spray 9x9 baking dish with non-stick spray.
• Spread a thin layer of the enchilada sauce on the bottom of the dish.
• Spoon chicken mixture into tortillas, roll each one, and place in dish seam-side down.
• Pour remaining sauce over the top of rolled tortillas, sprinkle with cheese, and then garnish with cilantro.
• Bake for 20 minutes.