Light Chicken Enchiladas

Mmmmm… Is there any food better than Mexican? I submit that there is not. Unfortunately, most Mexican dishes come loaded with calories. That’s why I’ve tweaked this enchilada recipe to make it both delicious and waistline-friendly.

I seriously make this recipe all the time. It takes about 45 minutes from top to bottom, and your guests will never know its so low-fat. I promise you, this will be a recipe you make again and again.

Ingredients:

10 oz can enchilada sauce
4 oz can diced green chiles
2 cups shredded chicken
1/4 tsp cumin
1/2 tsp chile powder
Salt & Pepper
1/4 cup Greek yogurt
5 oz reduced-fat cream cheese
1 cup reduced-fat shredded Monterey Jack cheese
1 cup reduced-fat shredded cheddar cheese
1 cup frozen corn
8 whole wheat tortillas
4 scallions diced

Directions:

Preheat your oven to 350 and spray a 13×9 pan
Combine your cream cheese, Greek yogurt, 1/2 the enchilada sauce, and 1/2 of each kind of cheese in a bowl
In another bowl, combine the chicken, corn, spices, chiles, and half the scallions
Add the chicken mixture to the cheese and sour cream mixture. Mix well.
spread 1/2 the remaining enchilada sauce in the bottom of the pan
Fill each tortilla wrap with chicken mixture. Roll the tortilla and lay in your pan with the seam down.
Top enchiladas with remaining sauce and cheese.
Bake for 20-25 minutes or until bubbly. Top with remaining scallions and serve.

These make the besssst lunch leftovers! The flavors just mix better and better over time. So make it tonight and go ahead and thank me now for your new favorite recipe. 😉 happy hump day friends!

Praise Jesus for cheese. #amirite #yesmaam

#nomtownUSA

And the perfect side to your delicious new favorite food? Cucumbers dipped in Roasted Red Pepper Hummus. The Food Lion brand, cuz you know.. I’m fancy.