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Roasted Red Pepper Chicken Enchiladas (Lite)

Lite version of a homestyle favorite!
Prep Time20 mins
Cook Time30 mins
Servings: 6
Calories: 247kcal
Author: Cris

Ingredients

  • 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%

Instructions

  • 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.

Notes

Lite Version
Calories
247
Total Fat
6.6g
Sat. Fat
1.8g
Cholest.
50.4mg
Sodium
908.1mg
Carb.
19g
Fiber
1.5g
Sugars
5g
Protein
27.6g
Heavy Version Comparison:
Calories
528
Total Fat
24.3g
Sat. Fat
10.8g
Cholest.
94.6mg
Sodium
1,464.3mg
Carb.
43.1g
Fiber
2.4g
Sugars
4.3g
Protein
35.2g