|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.