| 16 | 55 | 238 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 6 |
| 1/4 tsp | 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 |
| 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) |
| 1/4 tsp | 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.
| Grain | 0.9 |
| Meat | 0.9 |
| Milk Alternative | 0.3 |
| Vegetables | 1.0 |
Looks good! As long as it's not too spicy.