Skinny Chicken Enchiladas

Classic chicken enchiladas get a skinny update in this easy recipe featuring a nonfat sour cream, yogurt, and jalapeno sauce and a super green spinach filling.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 220 Calories

Ingredients

• ¼ teaspoon salt
• salt to taste
• 1 jalapeno pepper, seeded and minced
• ¼ teaspoon ground cumin
• 2 green onions, thinly sliced
• 2 tablespoons whole wheat flour
• ¼ cup plain nonfat yogurt
• 1 (8 ounce) container nonfat sour cream
• ½ cup shredded reduced-fat Cheddar cheese
• ½ cup 1% milk
• 4 cups torn fresh spinach
• 1 ½ cups shredded cooked chicken breast
• 6 (7 inch) whole wheat tortillas

Recipe Instructions

Step 1

Heat a medium saucepan over medium heat. Add spinach and a splash of water. Season with salt and cook until spinach is wilted, about 5 minutes.

Step 2

Mix chicken, spinach, and green onions together in a large bowl.

Step 3

Combine sour cream, yogurt, flour, salt, and cumin in a medium bowl. Add milk and jalapeno. Mix well. Pour 1/2 the sauce into the chicken mixture. Divide filling among tortillas.

Step 4

Roll tortillas up and place seam-side down into a large baking dish. Spoon remaining sour cream sauce over enchiladas.

Step 5

Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more.