Monday, August 20, 2012

On the Menu Monday: Skinny Enchiladas


On the Menu Monday:  EASY Skinny Enchiladas


This recipe is a spin-off of a recipe one of my best friends mother makes. I tend to change it up each time I make it depending on what we have in our fridge & pantry.

The main ingredients do not change. You can add whatever else you would like to make them your own.

Main:
Corn Tortillas (6)
Chicken breasts – 5 boiled & shredded (or pulled from roasted chicken)
Salsa Verde (small container)
Fat Free Vanilla Yogurt (3/4 small container)
Reduced Fat Sour Cream (4- 5 tbsp.)
Reduced Fat Shredded Cheese – whatever amount/ type  you prefer – I use a white cheese
I also add (if I have it):
Jalapeños (to add a hint of spice with the vanilla yogurt) 
Roasted Red Peppers (diced)
Lime Juice (a splash)
Red Onions (diced)


Directions:
Boil the chicken and shred.
Mix together above ingredients. Leaving enough (about 6 tbsp.) to cover the tops before placing into the oven. Add chicken & fill tortillas,
place filled tortillas open side down into casserole dish. Bake 350 for 25 minutes. Enjoy! 


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