Light Chicken Enchilada Bake
Poultry
Light Chicken Enchilada Bake
A lighter version of a classic chicken enchilada bake using Greek yogurt, reduced cheese, and lighter tortillas while keeping the creamy enchilada flavor.
165cal / serving
16gprotein
8servings
50minutes
Ingredients
Enchilada Filling
- 1 teaspoon olive oil — used instead of butter
- 0.5 cup onion — chopped
- 1 clove garlic — minced
- 0.5 cup sliced black olives — divided
- 1 can diced green chiles — 4 oz, drained
- 0.5 cup plain Greek yogurt — used instead of sour cream
- 1 can light condensed cream of chicken soup — 10 3/4 oz
- 1 tablespoon lime juice — adds brightness
- 2 tablespoons chopped cilantro — fresh
- 1.5 cups cooked chicken breast — cubed or shredded
- 0.5 cup shredded cheddar cheese — reduced amount
Assembly
- 8 whole flour tortillas — 8 inch or lower calorie tortillas
- 0.25 cup milk
Instructions
- 1.Preheat oven to 350°F.
- 2.Heat olive oil in a saucepan over medium heat. Cook onion and garlic until softened.
- 3.Stir in half of the olives, green chiles, Greek yogurt, and cream of chicken soup. Mix well.
- 4.Reserve 3/4 cup of the soup mixture. Stir chicken, lime juice, cilantro, and half of the cheese into the remaining mixture.
- 5.Warm tortillas slightly. Fill each tortilla with chicken mixture and roll.
- 6.Place seam side down in a baking dish.
- 7.Mix reserved soup mixture with milk and spoon over enchiladas.
- 8.Bake uncovered for 30–35 minutes until bubbly.
- 9.Sprinkle remaining cheese and olives on top and serve.
Jeff's note
Lime juice and cilantro brighten the dish and help replace some of the richness lost when reducing fat.
Servings: 8 servings·Serving size: 1 enchilada|Calories: 165|Protein: 16g
