Skinny Chicken Enchiladas

Healthy twist on a Mexican favorite. Greek yogurt instead of sour cream and light cheese reduce calories considerably. 


  • 1 Pound Shredded Chicken (I cheated and bought pre-shredded chicken, it's just easier!)
  • 1 Cup Diced red and yellow peppers
  • 1 Medium white onion diced
  • 1 15 oz Can of green enchilada sauce
  • 2 Cups Reduced fat Monterey Jack cheese divided (save about 1/2 cup for top)
  • 8 8 inch whole wheat tortillas
  • 1 and 1/2 Cups Plain non-fat Greek yogurt
  • 2 4 ounce Cans of diced green chiles
  • 1 Tbls Olive oil
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1/2 tsp cumin
  • 1 tsp Chili powder
  • 1/2 tsp Black pepper

For Garnish

  • 1/2 Cup Diced red onion
  • 1 Cup Diced Roma tomato
  • 1/4 Cup Torn cilantro leaves
  • 1 Avocado sliced


  1. Preheat oven to 350 degrees. Prepare a 9x13 baking dish with cooking spray or non stick foil. 

  2. In a small bowl mix the salt, pepper, cumin, chili powder and garlic powder. 

  3. In large pan heat olive oil, add peppers and onions and cook until onions are translucent and peppers are soft. 

  4. Add chicken and bowl of seasonings to the pan. Mix well and remove from heat to completely cool. 

  5. In a large bowl, mix yogurt, 1.5 cups of the cheese and green chilies. Once chicken and vegetables are cooled, add to bowl and mix well. 

  6. Fill each tortilla with about 1/2 cup of the mix, roll and place in pan seam down. Pour enchilada sauce over the top. Cover with foil. 

  7. Cook for 30 minutes. 

  8. Remove cover, add remaining cheese and cook for an additional 5 minutes. I broiled for a few minutes at the end to turn cheese brown. 

  9. Add garnish and your done! 

  10. Enjoy!