Low Calorie Green Chicken Enchiladas
A delicious and low-calorie recipe for green chicken enchiladas, filled with shredded chicken, green chiles, and topped with Monterey Jack cheese, all encased in soft flour tortillas.
Ingredients
Enchilada Filling
- 1 tablespoon Olive oil spray For greasing the casserole dish
- 1 medium Sweet onion, diced
- 3 cloves Garlic, minced
- 2 teaspoons Taco Seasoning
- 2 4-ounce cans Diced green chiles
- 4 cups Shredded Chicken Can use rotisserie chicken for convenience
- 2 cups Salsa Verde, divided 1/3 cup for filling, remaining for topping
- ½ cup Chopped fresh cilantro
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 cup Shredded Monterey Jack cheese, divided ½ cup for filling, ½ cup for topping
- 8 8-inch Flour tortillas
- ¼ cup Greek Yogurt For serving, optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and spray a 9x13 casserole dish with olive oil spray.
- Heat a large skillet over medium heat and spray the bottom with olive oil.
- Add the diced onion and cook, stirring occasionally, until translucent (3-5 minutes).
- Mix in the minced garlic and taco seasoning. Stir for about a minute until fragrant.
- Remove from heat and stir in the diced green chiles.
Assembly
- In a large mixing bowl, combine the onion mixture, shredded chicken, 1/3 cup salsa verde, cilantro, salt, pepper, and 1/4 cup Monterey Jack cheese. Mix well.
- Lay one tortilla on a clean surface, spoon 3/4 cup of the chicken mixture into the center, roll it up, and place seam side down in the prepared dish. Repeat with remaining tortillas.
- Pour the remaining salsa verde over the rolled tortillas and sprinkle with the remaining Monterey Jack cheese.
Cooking
- Bake the enchiladas until the cheese is melted and the sauce is bubbling, about 30 minutes.
Notes
Serve with a side of mixed greens or roasted vegetables. Leftovers can be stored in the fridge and reheated easily. A dollop of Greek yogurt adds creaminess.