“Skinny” Chicken Verde Enchiladas are a lighter, guilt-free way to get your favorite Tex-Mex fix. You would never know these are made with Greek yogurt and reduced fat cheese! The whole family will love this healthy Mexican dish!
Okay I’m no nutritionist so please don’t get crazy on me for calling these “skinny” enchiladas. This isn’t a health food blog nor do I claim it to be. But, I do believe a balanced diet. With the holidays in the rear view and our wedding up ahead, I have been inspired to share lighter recipes with all of you. Believe it or not, I don’t always eat cheese infused pasta dishes or crispy marshmallow treats. Sigh. Austin and I eat fairly healthy on weeknights; our menu typically consists of white meat or fish and a lot of veggies. But, just like many of you, we are totally obsessed with Tex-Mex.
I am well aware that there’s nothing better than chips and queso or a cheese-smothered burrito. You know that and I know that. However, these Skinny Chicken Verde Enchiladas hit the spot when Austin and I are craving cheesy, spicy Mexican food but trying to cut down on the calories. Each enchilada is about 220 calories and has over 18 grams of protein (depending on the toppings you choose). Again, I am no nutritionist and this is no exact science. I literally typed all the ingredients into MyFitnessPal and divided by ten servings… just for you 😉
So what’s “Skinny” about these Chicken Verde Enchiladas?
To cut down on the unnecessary fat, these enchiladas are filled with white meat chicken, 0% fat Greek yogurt and reduced fat cheese. I am obsessed with cooking with Greek yogurt; it taste so similar to sour cream without the fat and a ton of protein. But don’t let that fool you, these enchiladas are creamy, dreamy and packed with flavor. In addition, they are blanketed with a light green chili sauce and Greek yogurt crema. Garnish with a ton of your favorite colorful veggies and you have a well-rounded dinner.
And fam, are these enchiladas are FILLING! Austin usually eats three but just two of these for me and I am completely stuffed and satisfied! I typically serve them with black beans and corn but it’s totally not necessary. If you’re feeding a small family, you can get away without the sides.
Any questions? Comment below.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Pin this Recipe for Later