Roasted Red Pepper Chicken Enchiladas (Lite)
Lite version of a homestyle favorite!
Prep Time20 mins
Cook Time30 mins
- 1 T Olive Oil
- 1.15 lbs Chicken Tenderloins- Cut into bite sized pieces
- 1/2 t Chili Powder
- Salt and Pepper to Taste
- 6 8 inch Flour Tortillas
- 1 small can Green Enchilada Sauce
- 1 Cup Fat Free Greek Yogurt
- 1 Roasted Red Bell Pepper- chopped
- 1/2 Cup Shredded Sharp Cheddar Cheese 2%
Cook chicken in oil-- seasoned with chili powder, salt and pepper-- until golden and juices run clear.
Mix yogurt and enchilada sauce and spread 1/2 cup of mixture in the bottom of a 9 x 13 pan.
Cut one tortilla in half and place it and 2 whole tortillas in the bottom of the pan to cover.
Spread 1/2 cup mixture over top.
Spread chicken over the top and sprinkle red pepper over chicken
Dollop another 1/2 cup's worth of the mixture over the dish.
Place another layer of shells on top as you did the bottom.
Cover with remaining sauce and cheese.
Bake at 350 until hot and bubbly-- 25-30 minutes.
Heavy Version Comparison: