|10 min||45 min||6|
|1 dash||Balsamic vinegar (for sauce)|
|1/4 cup shredded||Cheese, calorie reduced (6% M.F.) (choice of blend)|
|2 breast||Chicken breast, boneless, skinless (boiled, shredded)|
|1 tsp||Chili powder (for sauce)|
|1/4 cup||Cilantro (coriander) (chopped, for sauce)|
|1 tsp||Cumin (for sauce)|
|1 can(s) (16 oz)||Diced tomatoes, canned (for sauce)|
|1 tbsp||Extra virgin olive oil (for sauce)|
|1 cup||Greek yogurt, plain, fat-free|
|1 can (4oz)||Green chiles, canned (sliced)|
|1 whole lime(s)||Lime juice (fresh)|
|1 dash||Salt and pepper|
|1/2 tsp||Stevia sweetener, powder (for sauce)|
|6 medium tortilla(s)||Tortilla, corn|
|1/2 medium||Yellow onion (chopped, for sauce)|
Preheat oven to 350 degrees.
In a large pan, heat olive oil for one minute on medium heat.
Add garlic, onion, and spices and sauté for 5 minutes. Add tomatoes, Stevia, vinegar, and cilantro. Cover and let simmer for 20 minutes.
In a mixing bowl mix together cooked and shredded chicken, Greek yogurt, lime juice, green chills, cumin, salt, and pepper.
Spray 9x9 baking dish with non-stick spray. Spread a thin layer of enchilada sauce on the bottom of the dish.
Spoon chicken mixture into tortillas, roll each one, and place in dish seam-side down.
Pour remaining sauce over the top of rolled tortillas, sprinkle with cheese, and then garnish with cilantro.
Bake for 20 minutes.
Looks good! As long as it's not too spicy.