The Trimmier Life

I created this recipe after researching traditional chicken enchiladas.  I was able to cut out a lot of calories and fat just by using lighter versions of certain products and with just a little substitution.  Overall, each enchilada has about 135 calories. I usually eat 2 and make some fresh guacamole and Spanish rice to complement – all for under 500 calories!

Ingredients

• 3/4 C light/fat free cream of mushroom soup
• 1/4 C light sour cream
• 1/2 C plain fat free Greek yogurt
• 1/4 white onion, diced
• 1 large chicken breast
• 8 corn tortillas
• 1/2 C shredded cheddar cheese

Directions:

• Boil chicken breast for 10-15 minutes or until no longer pink inside, dice or shred
• Mix soup, sour cream, yogurt and onion together in a large bowl
• Fill each of the 8 tortillas with chicken and a tbsp full of soup mixture, roll each tortilla and place side by side in a greased 8X8 glass baking dish
• Pour remaining soup mixture over rolled enchiladas
• Top with cheese
• Bake at 350° until bubbly and cheese is melted, about 10-15 minutes

There are 2 enchiladas pictured here.