Have a Skinny Cinco de Mayo!

Happy Cinco de Mayo! I still crack up every year around this time because a former co-worker didn’t know what it was.  She’s a very smart, worldly person and it just made us laugh for about 10 minutes.  This was about 4 years ago and we still give her a hard time about it…

For the other people out there who don’t know what Cinco de Mayo is, it literally means “Fifth of May” in Spanish and marks the defeat of the Mexican army over the French in the Battle of Puebla on May 5, 1862. Cinco de Mayo is NOT Mexican Independence Day, which is a common misnomer.  Mexican Independence Day is on September 16.  However, feel free to drink Corona and have Skinny Verde Chicken Enchiladas on both days! Despite the number of steps in the recipe, it’s not that hard to make and is very tasty! Give it a try this Fifth of May and let me know what you think!

Ingredients:
Sauce:
1 1/2 C. Reduced Sodium Chicken Broth
2 Tbsp. Whole Wheat White Flour
2 Tbsp. Salsa Verde
1 C. Reduced Fat Monterey Jack Cheese
12 Oz. Plain Fat Free Greek Yogurt
Salt & Pepper to Taste

Enchiladas:
8 Corn & Wheat Tortillas (Mine were 70 Cal. each.)
2 C. Boneless Skinless Chicken Breast, Cooked & Shredded
1/4 C. Reduced Fat Monterey Jack Cheese
2 Tbsp. Salsa Verde
1 1/2 Tsp. Taco Seasoning
Salt & Pepper to Taste

Optional Toppings: Pickled Jalapeno, Fresh Pico, Avocado, Guacamole, Etc.

Directions:

1. Preheat the oven to 350 degrees F. and lightly coat the inside of a 13x9 baking dish with non-stick cooking spray; set aside.
2. Combine the chicken broth, flour, and 2 tbsp. salsa verde together in a large skillet.
3. Whisk together over a medium-high heat to bring just to a simmer, stirring constantly.
4. Once heated through, remove the skillet from the heat and add in the 1 c. cheese; stir until the cheese has melted entirely.
5. Add in the Greek yogurt and continue to stir until well combined.
6. Season to taste with salt and pepper; set aside.
7. In large bowl, combine the chicken, 1/4 c. cheese, 2 tbsp. salsa verde, taco seasoning, and salt and pepper to taste.
8. Warm the tortillas slightly to make them more soft and pliable.
9. Line each tortilla with a heaping 2 tbsp. of the chicken mixture and roll up.
10. Put about 1/2 c. of the white sauce into the bottom of the baking dish and place each enchilada seam side down in the pan.
11. Top the enchiladas with the remaining sauce.
12. Cover with foil and place into the oven to bake for 15-20 minutes or until the cheese has melted and the sauce is bubbly.
13. Carefully remove from the oven and serve right away.

Servings: 8 • Size: 1 Enchilada • Calories: 207.6 • Fat: 4.6 g • Carb: 17.1 g • Fiber: 2.2 g • Protein: 21.1 g • Sugar: 3.1 g • Sodium: 478 mg