Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 207.3
- Total Fat: 6.9 g
- Cholesterol: 16.6 mg
- Sodium: 695.5 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 3.5 g
- Protein: 10.3 g
View full nutritional breakdown of Green Chicken Enchiladas calories by ingredient
Green Chicken Enchiladas
Submitted by: KATHARINEROSEIntroduction
Our family's favorite enchilada recipe. The original version called for regular flour tortillas and full-fat cream cheese. We've also substituted plain greek yogurt for all of the cream cheese with fairly good results. Our family's favorite enchilada recipe. The original version called for regular flour tortillas and full-fat cream cheese. We've also substituted plain greek yogurt for all of the cream cheese with fairly good results.Number of Servings: 10
Ingredients
-
1 to 1.25 pounds skinless chicken breast
1 package Neufchatel cheese
1 cup Greek Nonfat Yogurt
1 small can chopped green chiles (7 oz in info)
1 large can green enchilada sauce (19 oz in info)
10 whole wheat tortillas
2 oz grated cheddar cheese or mexican cheese
1/2 cup diced tomato (about 1 medium)
Directions
Preheat oven to 350.
For the lowest fat preparation, grill chicken breasts whole. While still warm, cut into small pieces and mix with Neufchatel, 1/2 cup of yogurt, and chiles until cheese is melted and creamy.
In a 9x12 baking dish, pour in approximately 1/2 cup sauce. Dip tortillas briefly to coat, then spoon chicken mixture into them (about 1 heaping Tablespoon). Roll and place seam side down in pan. Pour remaining sauce evenly over the top. Sprinkle with cheese and tomatoes and make a line down the middle with the remaining 1/2 cup yogurt.
Bake uncovered at 350 for 25-35 minutes or until bubbly. Let cool a few minutes before serving. And these are even better as leftovers!
Makes 10 enchilladas.
Number of Servings: 10
Recipe submitted by SparkPeople user KATHARINEROSE.
For the lowest fat preparation, grill chicken breasts whole. While still warm, cut into small pieces and mix with Neufchatel, 1/2 cup of yogurt, and chiles until cheese is melted and creamy.
In a 9x12 baking dish, pour in approximately 1/2 cup sauce. Dip tortillas briefly to coat, then spoon chicken mixture into them (about 1 heaping Tablespoon). Roll and place seam side down in pan. Pour remaining sauce evenly over the top. Sprinkle with cheese and tomatoes and make a line down the middle with the remaining 1/2 cup yogurt.
Bake uncovered at 350 for 25-35 minutes or until bubbly. Let cool a few minutes before serving. And these are even better as leftovers!
Makes 10 enchilladas.
Number of Servings: 10
Recipe submitted by SparkPeople user KATHARINEROSE.
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