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/orange bell peppers), cored and diced
- 1 medium yellow onion, diced
Spices and Cheese
- 1 teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 2 cups reduced-fat shredded Monterey Jack cheese (or Mexican blend cheese), divided
Sauce and Fillings
- 1 ½ cups plain nonfat Greek yogurt
- 2 cans (4-ounce each) diced green chiles, drained
- 8 whole wheat flour tortillas (7-inch)
- 1 can (15 ounces) green enchilada sauce
For Serving (Optional)
- Diced fresh tomato
- Fresh cilantro
- Diced avocado
- Diced red onion
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly coat a 9x13-inch casserole dish with baking spray and set aside for later.
- Cook and Shred Chicken: Cook the chicken breasts thoroughly using your preferred method, then shred them into bite-sized pieces. This can be done by boiling, baking, or using a skillet before starting the rest of the recipe.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced bell peppers and onions, stirring occasionally. Cook them until softened and the onions turn translucent, about 8 to 10 minutes.
- Add Spices and Chicken: Add the shredded chicken to the skillet. Sprinkle with ½ teaspoon of kosher salt, chili powder, garlic powder, cumin, and black pepper. Stir well to evenly coat the chicken and vegetables with the spices. Remove from heat and let the mixture cool slightly.
- Combine Sauce Mixture: In a large mixing bowl, combine 1 cup of shredded cheese, the Greek yogurt, drained diced green chiles, and the remaining 1 teaspoon kosher salt. Once the chicken mixture has cooled to near room temperature, add it to this bowl and stir to combine thoroughly.
- Assemble Enchiladas: Take each whole wheat tortilla and fill it with about ½ cup of the chicken and yogurt mixture. Roll the tortilla closed and place it seam side down in the prepared casserole dish. Repeat until all tortillas are filled and arranged in the dish.
- Bake Covered: Pour the green enchilada sauce evenly over the assembled enchiladas. Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
- Melt Cheese and Finish Baking: Remove the foil and sprinkle the remaining 1 cup of shredded cheese over the top. Return the dish to the oven uncovered and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.
- Serve: Remove from the oven and let cool slightly. Garnish with diced fresh tomato, cilantro, avocado, and diced red onion as desired. Serve warm and enjoy!
Notes
- You can cook the chicken by boiling, baking, or pan-roasting before shredding as per your preference.
- Whole wheat tortillas add fiber and nutrients and can be substituted with corn tortillas if preferred.
- Adjust spice levels by adding extra chili powder or fresh jalapeños for more heat.
- For a dairy-free version, substitute Greek yogurt and cheese with vegan alternatives.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
