Tuesday, April 23, 2013

SKINNY CHICKEN ENCHILADAS {Guest Post}

Remember how you met Kaitlyn last week? Well that lovely momma-to-be has agreed to guest post while I am traveling for work. THANKS KAITLYN!

Now you guys have to try these. They look amazing!!


Hello! I'm Kaitlyn and you can usually find me over at Wifessionals.

I was so happy when Melissa asked me if I wanted to come and share a healthy meal you can make for dinner.
I came up with this amazing recipe for healthy chicken enchiladas.
It is so easy and scrumptious.
And at only 200 - 250 calories a serving (depending on the tortilla you use), that's pretty dang good for Mexican food!

Skinny Chicken Enchiladas

8 enchiladas

Ingredients
1/2 cup chopped onions
1 can Rotel
12.5oz can white chicken breast
1 can chopped green chilies
1/2 cup black beans
1/4 tsp cumin
8oz plain greek yogurt
1 can healthy request cream of chicken soup
1/2 cup salsa
1 cup shredded mozzarella cheese
Cilantro
8 whole wheat flour tortillas

Instructions
1// Preheat the oven to 350 degrees. In a skillet over medium high heat, cook onions for 3 minutes. Add in the Rotel, chicken, green chilies black beans and cumin. Stir and heat thoroughly.

2// In a small saucepan, mix yogurt, soup, and salsa. Cook until heated through, stirring here and there.

3// Warm tortillas in between two wet paper towels in the microwave. Spoon 1/8 of the chicken mixture (about 2 tbsp) into a tortilla. Sprinkle with a pinch of cheese. Roll up and then place enchilada seam down in a sprayed glass casserole dish. Repeat with the other 7 tortillas.

4// Pour the soup mixture over the top of the tortillas. Sprinkle with remaining cheese. Add some dried cilantro to the top if desired. Place in the oven and bake for 20 minutes, until the cheese is bubbly and browning.

1 comment:

Thanks for your sweet words!!

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