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DISCLAIMER: Nothing on this page is intended as medical advice. Please consult your doctor if you have any medical issues and before starting any exercise or diet program. Furthermore, this website expresses the personal opinions of its author and in no way represents the beliefs or opinions of the United States Navy or Department of Defense.

LOW(ER) FAT GREEN CHILE CHICKEN ENCHILADAS

Yield: 8 enchiladas

Cook Time: 35 minutes (not including prepping chicken)

Total Time: 1 hour

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cooked and shredded

  • ½ -1 teaspoon kosher salt, divided

  • 1 green bell pepper, cored and diced

  • 1 medium yellow onion, diced

  • 1 teaspoon chili powder

  • ½ teaspoon cumin

  • ¾ teaspoon garlic powder

  • ½ teaspoon black pepper

  • 2 cups reduced-fat shredded Mexican cheese

  • 1 ½ cups plain nonfat Greek yogurt

  • 2 (4-ounce) cans diced green chiles, drained

  • 8 (7-in) tortillas

  • 1 (28 ounce) can green enchilada sauce

Directions:

  1. Cook shredded chicken in a crock pot - place 1 pound of chicken breast and 1 cup of enchilada sauce in the crock pot. Cook on high for 3-4 hours, let cool, and shred with a fork. OR buy shredded chicken to save time, your call.

  2. Preheat oven to 350 degrees F. Lightly coat 9x13 inch casserole dish with cooking spray and set aside.

  3. To make enchiladas: heat a large skillet on medium heat. Once warm, add peppers and onion. Cook, stirring occasionally, until the veggies soften and onions become translucent (about 8-10 minutes).

  4. Add to the skillet: the shredded chicken, ½ teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.

  5. In a large bowl (large…meaning the size of Dr. Meathead’s cereal bowl), combine 1 cup of the cheese, greek yogurt (or you can use sour cream if your fats are higher and you don't need as much protein), and green chilies. Once the chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat it evenly.

  6. To assemble enchiladas: fill each tortilla with a heaping ½ cup of the chicken-yogurt mixture. Roll closed and place in the prepared dish (seam side down). Repeat with the remaining tortillas. Pour the green enchilada sauce evenly over the top, cover the pan, and then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes to melt the cheese.

  7. Sprinkle with desired toppings and enjoy!

 

 

Important Stuff…Macros (DUH):

 

Serving Size: 1 enchilada (without additional toppings)

 

Amount per Serving: Calories 358, Total Fat: 13g, Total Carbs: 34g, Protein: 26g

(Take me back to the other Munchies!)