The Skinniest Chicken Enchiladas

While perusing Pinterest, I came across a delicious and guilt-free Mexican food recipe. Skinny Mom's Skinny Chicken Enchilada had come into my life in time for Cinco de Mayo, and I was eager to give it a try. Earlier, I had tried swapping Greek yogurt for sour cream on another healthy Mexican dish (Chipotle Chicken Taco Salad - an amazing dish) and fared well (no pun intended), so when I was looking at the ingredient list below, I decided the first skinny-to-skinniest swap I would do was that. And why not? Greek yogurt has more flavor, so you need less of it, and, it's even skinnier than sour cream!

This recipe is a variation on Mom's Skinny Chicken Enchilada with more vegetables and protein, fewer dishes and less time! Enjoy!

Photo courtesy of Skinny Mom

Ingredients
• 16 oz. fat free sour cream 8 oz. Greek yogurt
• 1 can fat free cream of chicken soup
• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
• 2 1/2 cups cooked shredded chicken breast
• 1 can Mexican Rotel 4 oz. or 1/3 can of Goya Sofrito
• 1 cup chopped onions (optional)
• 8 low carb tortillas 8 corn tortillas
• 1 cup shredded pepper jack and colby cheese blend 8 slices each of pepper jack and colby cheeses
• 1 can diced green chiles
• 1/3 diced jalapeño
• 1 large, chopped zucchini

As far as those other swap-outs go, let me tell you a little story.... I recently moved to New York City and I'm loving that because of where I've chosen to live, everything is within walking distance. I walk to work, I walk to shops and I walk to the grocery stores. Yes, stores - sometimes I go to three for the best deals. Sounds exhausting, right? Well, because I live in NYC, there are three major grocery stores within two blocks, so it's not as big an ordeal as it sounds, though in this particular story, I only went to one. The normal one. The Food Emporium (yeah, that's the name of the normal one).

While going up and down the condiments - no, canned vegetables - no, international foods aisles looking for Rotel (you know Rotel, that delicious, salsa-like stuff in queso and a number of other dishes that you don't know exists until you make your own Mexican food and then realize what a staple it is), I realized that the normal store didn't have it (bear in mind, the normal store has gefilte fish, Cat Cora and Mario Battali olives cheaper than normal olives, and $2.85 Campbell's cream of chicken soup). And, at 8:30 PM on a Sunday, I was not going to be trying any other stores before heading home. So, I looked at what they had. No diced green chiles. No Rotel knock-offs. No spice packets with flavors anything like those missing ingredients.... And then I found Goya's Sofrito.

This canned cooking sauce has tomato, onion, green peppers, cilantro and garlic. Flavors that can really add to this so far un-spiced dish. So, I picked up the rest of the ingredients, choosing corn tortillas for flavor and texture, sliced cheese from the deli and adding a jalapeno to the basket for some kick to the dish. I was ready to get cooking!

At home, I emptied the cream of chicken soup into a sauce pan along with just under half a Fage tub of yogurt (basing the amount on the flavor I assumed a larger portion of sour cream would have added) and the chopped cilantro, stirring occasionally on medium-to-low heat while I prepared the rest of the dish.

Photo courtesy of Skinny Mom

I sauteed the onion chunks in a pan with about one tablespoon of oil until they started to turn translucent. Then, I added about a third of the diced jalapeño and one third of the Goya sofrito sauce, mixing together. I then moved on to the veggies. I wanted this dish to be healthy, right? So I thought I had better add some veggies. I chopped a zucchini and steamed it in the microwave while the sofrito soaked the chicken in flavor and the sauce blended together. After heating two tortillas in the microwave with a damp paper towel to moisten them, I added the chicken mix, zucchini chunks and one slice of pepper jack and one slice of colby cheese on top (I didn't bother to try rolling the tortillas since corn tortillas are quit a bit smaller than regular enchilada tortillas) and heated the entire dish in the microwave.

Let me tell you, the Skinniest Chicken Enchiladas are amazing. With only a few tablespoons of sauce per enchilada and the cheese premeasured because of getting it sliced, it's easy to replicate, too! I've had these enchiladas three times, each time making it a different way, and the recipe I provided above is the best variation. With just enough sauce, cheese and the ease of using the microwave, this is definitely something I can do during the week when I'm exhausted. And it's so satisfying! It's cheesy, a little spicy and I only eat two of these for dinner and I'm full without being stuffed. I hope you enjoy the Skinniest Chicken Enchiladas!

Photo courtesy of Skinny Mom