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Roasted Red Pepper Chicken Enchiladas (Lite)
Lite version of a homestyle favorite!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Servings:
6
Calories:
247
kcal
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