Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Enchiladas
These Chicken Enchiladas not only taste good, but they’re also filling and a breeze to make with only a few simple ingredients and steps. The majority of my go-to dishes are Mexican. They are easier to lighten up, very versatile, and you can make them diet-friendly. These bad boys are pretty satisfying, guilt-free, and delicious. If you noticed, I used fat-free, high in fibre ingredients, and to save time a store-bought salsa verde. Combined to make the ideal, most satisfying meal that is perfect for everybody!
2 c salsa verde
½ c fat-free sour cream
⅛ tsp garlic powder
2 c boneless, skinless chicken breast, cooked and shredded
1 c reduced-fat Mexican cheese
6 Ole Extreme high fibre tortillas
How to Make Chicken Enchiladas
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Add the salsa verde, fat-free sour cream, and garlic powder in a medium bowl. Mix well, then set aside a cup of the salsa verde mixture.
Step 3: Add chicken and half of the Mexican cheese to the remaining salsa verde mixture.
Step 4: Use nonstick cooking spray to grease an 8 x 8-inch baking pan. In the bottom, add a few tbsp of the reserved salsa verde mixture.
Step 5: To the middle of the tortilla, add a full ⅓ cup of chicken mixture. Roll and transfer seam side down in the baking pan.
Step 6: Do this for the remaining 5 tortillas.
Step 7: Top the tortillas with the reserved salsa verde mixture and the rest of the cheese.
Step 8: Place inside the preheated oven and bake for about 25 minutes or until the cheese has melted.
3 points each for Blue and Purple, 4 points each for Green
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