Happy Friday! Today I am sharing one of my favorite recipes. I really enjoy Tex-Mex food. I probably could it eat it every day. I am always in search of lighter versions of my favorite dishes. I came across this recipe and it has been a favorite every since. It is a healthier version of enchiladas.
- 3 cups shredded cooked chicken breast
- 1 1/2 cups bottled salsa verde, divided
- 1 cup shredded reduced-fat Monterey jack cheese or Mexican Blend. divided
- 8 (6-inch) flour tortillas
- salt and pepper to taste
Combine chicken with 1/2 cup salsa, 1/2 cup cheese, salt and pepper. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in casserole baking dish. Pour remaining salsa and cheese over enchiladas. Bake at 350 for 20-25 minutes or until slightly browned) . You can serve with sour cream, pico de gallo and/or guacamole. YUM!
Serving size: 1 enchilada: fat 6.8g; protein 21.5; carb 12.7, fiber 0g
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