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- 2 cups shredded cooked chicken - 1 cup Greek yogurt - 1 cup low-fat sour cream - 8 small whole wheat tortillas These main ingredients give the enchiladas their heartiness. Shredded chicken provides protein, while Greek yogurt and low-fat sour cream keep them creamy yet light. Whole wheat tortillas add a healthy twist and help bind all the flavors. - 1 can (10 oz) green enchilada sauce - 1 cup low-fat shredded Monterey Jack cheese - 1 cup fresh spinach, finely chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste The green enchilada sauce brings that signature flavor. Low-fat Monterey Jack cheese melts beautifully and adds richness. Spinach adds color and nutrition, while garlic powder and onion powder enhance the taste. Adjust salt and pepper to your liking for the perfect balance. - Fresh cilantro, chopped (for garnish, optional) - Additional toppings ideas Fresh cilantro brightens the dish and adds a pop of color. You can also explore other toppings like sliced avocado or jalapeños for extra zest. Remember, garnishes not only look good but also elevate the overall taste! For the full recipe, check out the details above. - Preheat oven to 350°F (175°C). - Prepare a baking dish by greasing it lightly. - In a medium bowl, combine: - 2 cups shredded cooked chicken - 1 cup Greek yogurt - ½ cup green enchilada sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 cup fresh spinach, finely chopped - Salt and pepper, to taste Stir until all ingredients blend well. The mixture should be creamy and full of flavor. - Take a whole wheat tortilla. Place about ⅓ cup of the filling in the center. - Roll the tortilla tightly. Place it seam side down in your greased baking dish. - Repeat with the rest of the tortillas until the dish is full. - Pour the remaining green enchilada sauce over the rolled tortillas. - Sprinkle with 1 cup low-fat shredded Monterey Jack cheese. - Cover the baking dish with foil. Bake for 20 minutes. - After 20 minutes, remove the foil. Bake for an additional 10 minutes. The cheese should now be melted and bubbly. Let the dish cool for a few minutes. Consider garnishing with fresh cilantro for an extra touch. For the full recipe, check out the complete instructions above. Enjoy! To make your enchiladas even lighter, try these tips: - Use shredded rotisserie chicken for ease and taste. - Replace low-fat sour cream with plain Greek yogurt for fewer calories. - Choose low-calorie tortillas, like corn or spinach wraps. These swaps keep the dish tasty while cutting calories. You can still enjoy great flavor without extra fat. Moisture is key for a tasty filling. Here’s how to keep it juicy: - Use enough enchilada sauce in the filling mix. - Don’t skip the Greek yogurt; it adds creaminess. For bubbly cheese perfection, follow these steps: - Add cheese on top before the final bake. - Bake uncovered for the last 10 minutes to brown the cheese. These simple tricks ensure a delicious result every time. Pair these enchiladas with fresh sides for a complete meal: - A crisp salad with lime dressing adds brightness. - Serve with black beans for extra protein. For a pretty presentation, drizzle extra enchilada sauce over the top. A sprig of cilantro adds color and flavor. Try these tips for a fun and tasty meal. For the full recipe, check out Skinny White Chicken Enchiladas. {{image_4}} For a vegetarian twist, you can swap the chicken for beans or veggies. Black beans, pinto beans, or chickpeas work great. You can also use bell peppers, zucchini, or mushrooms. Just make sure to sauté the veggies first for extra flavor. This way, you keep the protein and add colorful veggies. If you like heat, consider adding jalapeños or hot sauce. You can mix chopped jalapeños into the filling. If you want more spice, drizzle hot sauce on top before baking. This will give your enchiladas a nice kick and make them extra exciting. You can also use turkey or tofu in place of chicken. Shredded turkey gives a similar flavor profile. For a plant-based option, press and crumble tofu to mix with the other ingredients. Both options keep the dish light while adding protein. These swaps make the recipe versatile for any diet. Check out the Full Recipe for more details! To keep your enchiladas fresh, store them in an airtight container. Place parchment paper between layers if stacking. This prevents sticking and keeps the sauce intact. Store them in the fridge for up to four days. If you want to reheat, cover them with foil. This keeps them moist while warming. You can freeze enchiladas for later enjoyment. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag. This protects against freezer burn. They can stay frozen for up to three months. To reheat, thaw them overnight in the fridge. Bake them in a preheated oven at 350°F (175°C) for about 30 minutes until heated through. In the fridge, your enchiladas last about four days. If you freeze them, they stay fresh for up to three months. Always check for any signs of spoilage before eating. Safe storage means enjoying your delicious meal longer. Yes, you can make these enchiladas before serving. To prepare them ahead, assemble the enchiladas and place them in the baking dish. Cover tightly with plastic wrap or foil. Store in the fridge for up to 24 hours. When ready, bake them straight from the fridge. Just add a few extra minutes to the baking time for thorough heating. If you need a substitute for Greek yogurt, try low-fat sour cream or cottage cheese. You can also use plain almond or coconut yogurt for a dairy-free option. Each alternative alters the taste slightly, so pick one that fits your diet and preference. These enchiladas can be gluten-free if you choose the right tortillas. Look for gluten-free tortillas made from rice or corn. Always check the labels to ensure there is no gluten. Enjoy these enchiladas without worry if you make this swap! Skinny White Chicken Enchiladas are tasty and easy to make. You learned about the main ingredients, steps, and tips to make them better. I provided ideas for variations and how to store leftovers. Enjoy creating your perfect enchiladas at home. They are filling, healthy, and simple to customize. With fresh ingredients and a few creative twists, you can enjoy a meal that fits your needs. Happy cooking!

Skinny White Chicken Enchiladas

Discover the ultimate comfort dish with these Skinny White Chicken Enchiladas! Packed with shredded chicken, Greek yogurt, and fresh spinach, these healthy enchiladas are creamy, flavorful, and easy to make. Perfect for a weeknight dinner, this recipe will please the whole family while keeping it light and nutritious. Click through to explore all the steps and make this delicious dish tonight! You'll love every bite!
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Ingredients
  

2 cups shredded cooked chicken

1 cup Greek yogurt

1 cup low-fat sour cream

1 can (10 oz) green enchilada sauce

1 cup low-fat shredded Monterey Jack cheese

1 cup fresh spinach, finely chopped

8 small whole wheat tortillas

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish, optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium mixing bowl, combine the shredded chicken, Greek yogurt, ½ cup of the green enchilada sauce, garlic powder, onion powder, finely chopped spinach, and a pinch of salt and pepper. Stir well until all ingredients are evenly coated and the mixture is creamy.

      Take a whole wheat tortilla and place about ⅓ cup of the chicken mixture in the center. Carefully roll the tortilla tightly and position it seam side down in a greased 9x13 inch baking dish. Continue this process with the remaining tortillas until the dish is filled.

        Once all the rolled tortillas are snugly placed in the dish, pour the remaining enchilada sauce over the top, ensuring an even distribution. Finish by sprinkling the remaining shredded Monterey Jack cheese evenly around.

          Cover the baking dish with aluminum foil, and place it in the preheated oven. Bake for 20 minutes to warm through.

            After 20 minutes, carefully remove the foil and return the dish to the oven for an additional 10 minutes, or until the cheese is melted and bubbling deliciously.

              Once baked to perfection, take the dish out of the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro if desired, enhancing both color and flavor.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Serve the enchiladas on individual plates, drizzling a bit of extra enchilada sauce over the top, and adding a sprig of cilantro for a fresh finish. Enjoy your meal!