Healthy Chicken Enchiladas with Homemade Salsa Verde

This lighter version of enchiladas swaps out heavy ingredients for healthier alternatives while keeping all the delicious Mexican flavors!

Ingredients (Servings: 3-4)

For the enchiladas:

• 2 boneless, skinless chicken breasts (shredded)
• 8 small corn tortillas (preferably whole grain)
• 1/2 cup low-fat Greek yogurt (instead of sour cream)
• 1/2 cup shredded low-fat cheese (like mozzarella or Oaxaca)
• 1 tsp olive oil
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt & pepper to taste

For the salsa verde:

• 4 tomatillos (husked and rinsed)
• 1 small jalapeño (seeded for less heat)
• 1/4 onion
• 1 clove garlic
• 1/4 cup fresh cilantro
• Juice of 1/2 lime
• Salt to taste

Instructions:

1. Prepare the Salsa Verde:
   • Boil tomatillos, jalapeño, onion, and garlic for 5 minutes until soft.
   • Blend with cilantro, lime juice, and salt until smooth. Set aside.
2. Cook the Chicken:
   • In a pan, heat olive oil over medium heat.
   • Add shredded chicken, cumin, garlic powder, paprika, salt, and pepper. Stir well.
   • Mix in Greek yogurt for a creamy texture. Remove from heat.
3. Assemble the Enchiladas:
   • Preheat oven to 375°F (190°C).
   • Lightly warm the tortillas so they are pliable.
   • Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
4. Bake:
   • Pour salsa verde over the enchiladas and sprinkle with cheese.
   • Bake for 15 minutes or until the cheese is melted.
5. Serve:
   • Garnish with fresh cilantro, avocado slices, or a drizzle of more Greek yogurt.

Enjoy your healthy Mexican enchiladas packed with protein, fiber, and authentic flavor!