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Food Courting's Healthy Chicken Enchiladas

by SusySedano  |  May 5, 2013

Food Courting's Healthy Chicken Enchiladas
  1. PREP
  2. 15 m
  • COOK
  • 25 m
  • 40 m

Chicken Enchiladas that are delicious and guilt free! Feel free to omit the Greek yogurt or substitute for reduced fat sour cream. You can also your favorite reduced fat shredded cheese. Be careful not to touch your eyes when you are dicing the jalapenos, we suggest wearing disposable gloves.



  • 2 second All Natural Extra Virgin Olive Oil Non-stick Cooking Spray
  • 1 onion
  • 1 Jalapeno Pepper
  • 1 cloves Garlic Clove
  • 12 oz Raw Boneless Skinless Chicken Breast
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 16 oz Canned Crushed Tomatoes
  • 2 cups baby spinach
  • 8 corn tortilla
  • 1/4 cup plain non-fat greek yogurt
  • 1/2 cup 50% Light Pepper Jack Cheese
  • 1 dash Salt and Pepper, to taste


1 Coat an 8 x 12 baking dish with cooking spray. Set aside. Preheat the oven to 400F.
2 Chop onion and jalapeno. Mince garlic.
3 Chop chicken breast into 1 inch cubes
4 Heat a large skillet over medium-high heat. Add olive oil spray. Once the pan is hot add the onion, jalapeno, and garlic. Cook 3-5 minutes, stirring occasionally, until the onions begin to soften, careful that they do not turn brown.
5 Add the chicken and cook for 7 minutes.
6 Add half of the tomatoes along with their juices, spinach, oregano, and salt to the chicken mixture. Stir until the tomato juice coats the chicken and spinach. Cook for a few minutes as the spinach wilts.
7 Place the remainder of the tomatoes into the baking dish.
8 Wrap a half cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish.
9 Spoon the non-fat plain Greek yogurt over the tops of the tortillas.
10 Sprinkle the top of the enchiladas with the shredded cheese.
11 Bake 10-15 minutes until the cheese begins to brown.
12 Serve immediately.