Healthy Green Chile Chicken Enchiladas
This healthy enchilada recipe transforms a classic comfort dish into a lighter, wholesome meal using Greek yogurt and homemade green enchilada sauce. Perfect for a family dinner or festive gathering, these enchiladas offer creamy, slightly spicy flavors in a nutritious package.
Equipment
- 9×13-inch casserole dish
- Large skillet
- Mixing bowls
- Aluminum foil
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium red, yellow, or orange bell peppers diced into ¼-inch pieces (about 2 cups)
- 1 medium yellow onion diced into ¼-inch pieces (about 1½ cups)
- 1 pound boneless, skinless chicken breasts cooked and shredded (about 1½ heaping cups)
- 1½ teaspoons kosher salt divided
- 1 teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 2 cups shredded Monterey Jack cheese about 8 ounces, divided
- 1½ cups nonfat plain Greek yogurt
- 2 4-ounce cans diced green chiles, drained
- 8 8-inch whole wheat flour tortillas
- 2 cups green enchilada sauce
- Optional toppings: diced fresh tomatoes chopped cilantro, avocado cubes, diced red onion
Instructions
- Prep the Oven: Set your oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and place it aside.
- Cook Veggies: Warm the olive oil in a large skillet over medium heat. Add diced bell peppers and onion. Sauté, stirring every so often, for 8 to 10 minutes or until the veggies have softened and the onion is translucent.
- Season Chicken: Stir in the shredded chicken along with ½ teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Mix everything thoroughly to coat, then take the skillet off the heat and allow the mixture to cool.
- Mix Filling: In a separate bowl, stir together 1 cup of the shredded cheese, Greek yogurt, green chiles, and the remaining 1 teaspoon of salt. Once the chicken and veggie mix has cooled to room temperature, fold it into the yogurt mixture and combine well using a spoon or spatula.
- Assemble Enchiladas: Lay out a tortilla and spoon one-eighth of the chicken-yogurt mix down the center, keeping the edges clear. You’ll use roughly ½ cup per enchilada. Roll it up snugly and place it seam-side down in the prepared baking dish. Repeat for the rest. Pour 1½ to 2 cups of green enchilada sauce evenly over the top. For extra sauciness, use closer to 2 cups. Cover the pan with foil and bake for 30 minutes.
- Finish & Serve: Uncover the pan, scatter the remaining 1 cup of cheese on top, and return to the oven for about 5 minutes until the cheese melts. Add any desired toppings and serve hot.
Notes
Storage Tips:
- Refrigerate for up to 4 days or freeze for up to 3 months.
- Reheat in a 350°F oven—no need to thaw. If frozen in a glass dish, let the dish sit at room temperature first to avoid cracking.
- For faster reheating, use a microwave and heat individual servings.
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