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Posted by on Jun 17, 2014 in Blog |

Creamy Mexican Enchiladas

Creamy Mexican Enchiladas

This meal was super yummy and delicious!  Hard to believe it’s so healthy!  It’s an easy one to improvise with too!



  • 4 whole wheat tortillas
  • 1 lb uncooked chicken
  • 1 tomato, diced
  • 1 small can diced green chiles
  • 1/4 yellow onion, diced
  • 4 cups spinach
  • 1 cup fat free greek yogurt
  • 1/2 cup skim milk
  • 1 tsp cumin
  • 1/8 cup mozzarella cheese
  • 2/3 cup low sodium chicken broth
  • hot sauce (to taste)
  • ground black pepper, to taste
  • cilantro for garnish


Preheat oven to 350 degrees.  Cook chicken in a skillet with the chicken broth, add ground pepper.  Cook until chicken is no longer pink, shred the chicken, and set aside in a bowl.  Meanwhile, steam 4 cups raw spinach.  Once spinach is fully cooked, remove from the heat and add it to the bowl with the chicken.  Add the diced onion, tomato, and green chiles to the mixture.

Prepare the wet ingredients in a separate, small bowl (greek yogurt and milk).  Add cumin, hot sauce.  Mix 1/2 of the wet mixture into the main mixture and stir.  Spray oven safe baking dish with non-stick cooking spray.  Fill tortillas evenly with mixture, wrap, place seam side down in the dish.  Pour the remaining sauce on top once all of the tortillas are wrapped and in the dish.  Put the dish in the oven, bake for 10 min.  Sprinkle the cheese on top and heat until cheese melts.  Garnish with cilantro. Serve and enjoy!