Healthy Green Chile Chicken Enchiladas Recipe
These Healthy Green Chile Chicken Enchiladas are a flavorful, nutritious twist on a classic Mexican dish, featuring tender shredded chicken mixed with vibrant bell peppers, yellow onions, and tangy green chiles, all wrapped in whole wheat tortillas and topped with a creamy Greek yogurt and cheese blend. Baked to perfection with green enchilada sauce, they make a comforting and balanced meal perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts
- 1 ½ teaspoons kosher salt (divided)
- 1 tablespoon extra-virgin olive oil
- 2 small red bell peppers (or yellow or orange bell peppers), cored and diced
- 1 medium yellow onion, diced
- 1 teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon ground black pepper
Dairy and Dairy Alternatives
- 2 cups reduced-fat shredded Monterey jack cheese (or Mexican blend cheese, divided)
- 1 ½ cups plain nonfat Greek yogurt
Other Ingredients
- 2 cans diced green chiles (4-ounce cans), drained
- 8 whole wheat flour tortillas (7-inch)
- 1 can green enchilada sauce (15 ounces)
- For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion (as desired)
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F. Lightly coat a 9×13-inch casserole dish with baking spray and set aside.
- Cook and Shred Chicken: Cook the chicken breasts until fully cooked (boiled, baked, or pan-cooked), then shred the meat into bite-sized pieces.
- Sauté Vegetables: Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced bell peppers and yellow onion. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 8 to 10 minutes.
- Add Spices and Chicken: Add the shredded chicken to the skillet along with ½ teaspoon kosher salt, chili powder, garlic powder, cumin, and ground black pepper. Stir well to coat the chicken evenly, then remove the skillet from heat and let the mixture cool to near room temperature.
- Prepare Yogurt Mixture: In a large bowl, combine 1 cup of the shredded cheese, plain nonfat Greek yogurt, drained diced green chiles, and remaining 1 teaspoon kosher salt. Stir until mixed well.
- Combine Chicken and Yogurt Mixtures: Add the cooled chicken and vegetable mixture to the yogurt mixture. Stir to coat everything evenly.
- Assemble Enchiladas: Spoon about a heaping ½ cup of the chicken-yogurt filling onto each whole wheat tortilla. Roll each tortilla closed and place seam-side down in the prepared casserole dish. Repeat with all tortillas.
- Add Sauce and Bake: Evenly pour the green enchilada sauce over the rolled tortillas in the dish. Cover the casserole pan with foil or a lid and bake in the preheated oven for 30 minutes.
- Add Cheese Topping and Finish Baking: Remove the casserole from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Return the pan to the oven uncovered and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with desired fresh toppings such as diced tomato, fresh cilantro, diced avocado, and diced red onion. Serve warm and enjoy!
Notes
- Cook and shred chicken ahead of time to save preparation time.
- Use whole wheat tortillas for added fiber and nutrients.
- Adjust the amount of green chiles to control the heat level.
- Greek yogurt adds creaminess while keeping the dish lower in fat than sour cream.
- Feel free to substitute the cheese with your favorite Mexican cheese blend.
- This recipe reheats well and makes excellent leftovers.
