Skinny Enchiladas

My first receipe blog is appropriately about my favorite kind of food: MEXICAN!


To get started you'll need:
6 frozen boneless skinless chicken tenderloins
10 oz plain greek yogurt
3/4 cup mexican cheese
12 Extra thin yellow corn tortillas
3/4 c salsa- your choice
1 large bell pepper
1 onion
1 can green chilis
1 t cumin


Preheat the oven to 350.


Start with cooking your chicken- I use a George Foreman.  Then shred- one of the many talents of the Kitchen Aid mixer!

Brown onion and bell pepper in a skillet until onions are turning brown.  Add green chilis, 5 oz greek yogurt, 1/2 cup mexican cheese and cumin.  If you're new to greek yogurt, this is the kind I use!

Next, add the filling mixture to the chicken.  I mix all of mine up in the Kitchen Aid.  Once it's mixed through out, you're ready to fill the shells.  Grease a 9x13 baking dish with olive oil spray.  Scoop a heaping table spoon of filling into your tortillas.  These seem to be just the right size.

Fill your dish with as many enchiladas as you have filling for, I ended up with 12.  They should be close together, but not squished.

Last but not least, the sauce!  Your favorite salsa get's it started, 3/4 cup.  I used homemade, which I'll blog the receipe for later.  Mix with 5 oz greek yogurt, then spread over enchiladas.  Sprinkle the remaining 1/4 cup of cheese on top and pop them in the oven for 15-20 minutes.  Enjoy!

The Skinny:
(for 1 enchilada, based on a receipe of 12)
Calories: 142
Fat:  2.5 g
Protein: 9 g
Carbs: 9.5 g
Fiber: 1 g