Low Fat Green Chili Enchiladas

Satisfy your Tex-Mex cravings guilt-free with these Low Fat Green Chili Enchiladas, a wholesome twist on a beloved classic. Bursting with flavor, this recipe features tender, shredded chicken breast enveloped in warm corn tortillas, all smothered in a creamy, zesty sauce made with low-fat Greek yogurt, sour cream, and vibrant green chilies. Seasoned with cumin, coriander, and fresh lime juice, these enchiladas deliver bold, aromatic spices while keeping things light. Topped with a gooey layer of low-fat shredded cheese and finished with a sprinkle of fresh cilantro, this dish is baked to bubbly perfection in just 25 minutes. Perfect for a healthy family dinner, these protein-packed enchiladas come together in under an hour, making them an easy, flavorful solution for busy weeknights.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 pieces corn tortillas
• 1 lb skinless chicken breast
• 2 cans green chilies, chopped
• 1 cup low-fat Greek yogurt
• 0.5 cup low-fat sour cream
• 1 large onion, finely chopped
• 2 cups low-fat shredded cheese
• 3 pieces garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander
• 0.5 teaspoon black pepper
• 1 cup low-sodium chicken broth
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a pot of water to boil, add the chicken breast, and cook for about 15 minutes, or until fully cooked. Remove from pot, let cool slightly, and shred using two forks.

Step 3

In a skillet, heat olive oil over medium heat. Saute onions until they are soft and translucent (about 5 minutes), then add minced garlic and cook for another minute.

Step 4

Add chopped green chilies, cumin, coriander, and black pepper to the skillet. Stir well and cook for another 2-3 minutes.

Step 5

In a large mixing bowl, combine shredded chicken, the cooked onion and green chili mixture, lime juice, and cilantro. Stir until well mixed.

Step 6

In another bowl, mix together the low-fat Greek yogurt, low-fat sour cream, and chicken broth until smooth. This will be your enchilada sauce.

Step 7

Warm the corn tortillas in a dry skillet for about 20 seconds on each side to make them pliable.

Step 8

Spread a thin layer of the enchilada sauce on the bottom of a baking dish.

Step 9

Place about 2 tablespoons of the chicken mixture onto each tortilla, roll them up tightly, and place in the baking dish seam side down.

Step 10

Pour remaining sauce over the enchiladas and top with low-fat shredded cheese.

Step 11

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 12

Garnish with chopped cilantro before serving.

Nutrition Facts

Serving size	(2355.7g)

Amount per serving	% Daily Value*
Calories	3411.5

Total Fat 81.9g	0%
Saturated Fat 30.0g	0%
Polyunsaturated Fat 1.6g
Cholesterol 514.2mg	0%
Sodium 2308.0mg	0%
Total Carbohydrate 349.8g	0%
Dietary Fiber 49.7g	0%
Total Sugars 63.7g
Protein 274.2g	0%

Vitamin D 88.2IU	0%
Calcium 2513.2mg	0%
Iron 18.1mg	0%
Potassium 2930.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.8%

Protein: 33.9%

Carbs: 43.3%