Green Chili Chicken Enchiladas

Ever start your weekend getting into your bathing suit or a sexy outfit (yeah, guys have sexy outfits too!) and think, “UGH, I’m just not feeling so positive about myself!?!”  Well most of us get out and get some form of exercise and try to change our diets for either weight loss or health reasons.  So why not concentrate on what we are putting into our bodies in addition to everything else we are doing?  If you are like me, I could eat TexMex pretty much any night of the week.  It’s just that good and flavorful; however, the downfall is that most of the ingredients that taste oh so wonderful, are often packed full of calories.  So yesterday while I was doing the dreaded, “what’s for dinner” conversation in my head, I thought of making a recipe that I was introduced to over the weekend.  Chicken and green chili enchiladas but a little healthier and instead of the side of refried beans in lard or the classic shredded iceberg lettuce (yuck) why not try some chopped spring mix and salsa fresca topped with a little fresh avocado and plain greek yogurt!

Here’s  your shopping list –

  • 2 packages of chicken breast cutlets, diced (not the tenderloin – they seem to have more fat on them)
  • 2 ripe tomatoes, diced
  • 1 jalapeño – seeded and diced (trust me, seed it!)
  • 1 medium yellow or sweet Vidalia onion, diced
  • 1 cup chopped fresh cilantro
  • 1 or 2 Haas avocados (depending on the size of the avocado and number of people you will be serving)
  • 2 small cans of diced green chilis
  • 1 small container of plain greek yogurt
  • lime juice, fresh or squeeze lime
  • 2 cans green enchilada sauce
  • 2 cups shredded four cheese mexican blend
  • ground cumin
  • Lawry’s garlic salt with parsley
  • Badia complete seasoning
  • kosher or sea salt
  • 8 flour or corn tortillas, burrito size
  • 1 bag spring mix or preferred salad blend

Preheat your oven to 375.

In a skillet over medium-low to medium heat, add diced chicken cutlets, 1/2 teaspoon garlic salt, 1/2 teaspoon complete seasoning and 1 tablespoon ground cumin, mix together and brown.  You do not have to completely cook the chicken, but make sure most of the chicken has the poached outside look.

While your chicken is heating, in a large bowl add your diced tomatoes, jalapeño, onion and chopped cilantro.  Add a dash of garlic salt and a few shakes of complete seasoning and stir together.  Squeeze lime juice over the top and put in a container and refrigerate.

Next chop 1 bag of spring mix and refrigerate


Once your chicken is heated and juices drained, in a large bowl add chicken, greek yogurt, 1 can of green enchilada sauce, 1 1/2 cups of shredded cheese, both cans of diced green chilis and mix together.

Next add filling to one side of the tortilla and roll tight and place in a baking or casserole dish.  Line each enchilada as close as possible until you have filled your dish.

Once you have lined your dish with enchiladas, pour the remaining can of green enchilada sauce over the top and sprinkle with remaining shredded cheese.

Place into oven on the top rack and back for 25 -30 minutes until top is bubbly and cheese is beginning to turn brown.

Green Chili Chicken Enchiladas

Finally, on a dinner plate, place add your chopped spring mix and top with the Salsa Fresca, fresh diced avocado and a dollop of plain greek yogurt.  Add your serving of enchilada and enjoy!  Note that 1 entire enchilada roll is equivalent to 2 servings.  Moderation folks, MODERATION!

Nutrition per enchilada only serving – 224 Calories, 8 grams Carbs, 6 grams Fat, 31 grams Protein

Midweek Mantra – When you feel like giving up because you blew your entire day with one indulgence, remember . . . You are only human and one setback does not kill your entire day.  Pick yourself up and brush yourself off and move forward.  We can only succeed when we stop giving up because of the little bumps in the road.   And little changes in your normal habits can make huge strides in where you want to end up on your journey!

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