Girl in Nashville Skinny Enchiladas

In my quest to eat healthier and cook more, I stumbled upon this recipe for Skinny Enchiladas (originally found on She-Fit.com). After a few tweaks and modifications (chicken preparation, adding veggies,etc.), I finally got it right – or close enough to right to share. Served with rice, beans and two enchiladas the whole meal contains less than 600 calories – not counting the Coronaritas served with them (although, using Crystal Lite Margarita mix helps keep the beverage calories down).

 

Ingredients:
Enchilada Filling
8 Tortillas (low carb)
1 1/2 cups shredded cooked chicken breast meat
1 cup chopped onion
1 chopped orange bell peppers
2 chopped bell peppers (red, yellow, orange or green)
2 chopped jalapeños
1/2 cup Non-Fat Greek Yogurt
1/2 cups Shredded Low-Fat 4 Cheese Mexican Cheese

Enchilada Sauce
3/4 cup Salsa
1/4 cup Non-Fat Greek Yogurt
1/4 cup Low-Fat Shredded Cheese

Directions
1.)    Rub and marinate 2 skinless chicken breasts (rub with Fiesta Lime seasoning and marinate in tequila and lime juice).

2.)    Poach chicken and shred

3.)    Preheat oven to 350 degrees, and Lightly spray a 9×13 inch-baking dish with non-stick spray.
4.)    Sautee onions and bell peppers in a small skillet using cooking spray till onions are lightly brown

5.)    Mix sautéed veggies with non-fat greek yogurt, chicken, tomatoes and cheese

6.)    Spread 1/4-1/2 cup chicken mixture in the middle of each tortilla and roll into a small burrito. Place seam down into baking dish.

7.)     Mix Salsa and greek yogurt in a small bowl and spread evenly onto of tortillas, Sprinkle Cheese and tomatoes throughout
8.)    Place foil over dish and bake Skinny Enchiladas for 15-20 minutes.

Nutritional Information (calculated via MyFitnessPal) per enchilada
Calories : 224
Carbs: 22
Fat: 6
Protein:  16