Growing up in Southern California, Mexican food has been a staple in my life for some time. It’s too difficult not to make taco Tuesday and Margarita Friday a weekly ritual when I can count at least 18 Mexican joints on one given street. While I may be a Mexican food snob, it’s definitely difficult to find healthy, and tasty recipes that both satisfy the need for the flavors without making you wake up three pounds heavier in the morning.
In an attempt to find a great, low-calorie enchilada recipe, I searched high and low until I stumbled upon a blog, Catz in the Kitchen, who had a recipe that I had to try. The recipe was simple, took less than an hour to make, and everyone at the dinner table left with full and happy tummies.
-2 cups of cooked chicken (a pre-baked one from the grocery store works perfectly!)
-3/4 cup plain Greek yogurt
-1 tsp ground cumin
-1 tsp ground coriander
-1/4 tsp smoked paprika
-1/2 tsp ground cinnamon
-1/4 cup chopped cilantro (I use kitchen scissors to chop, it’s quick and easy!)
-16 oz salsa (you can use any type you prefer. I used a mild salsa.)
-1 cup Mexican blend shredded cheese
-10 medium-sized flour tortillas
1. Pre-heat the oven to 350 degrees. You can also prepare the enchiladas before and heat when you are ready to serve. Spread a couple of tablespoons of salsa on the bottom of the baking dish, and set aside until ready to use.
2. In a medium or large mixing bowl, combine chicken, yogurt, cumin, coriander, paprika, cinnamon, cilantro, and salsa. Mix well together.
3. Measure about two to three tablespoons of the mixture and place on one side of the flour tortilla. Roll the tortilla together tightly, then place with the seam down in the baking dish. Repeat until the mixture is finished.
4. Pour the remaining salsa over the enchiladas in the baking dish, then spread the cheese evenly throughout the dish.
5. Bake for 20-25 minutes, or until the enchiladas are baked through. Garnish with remaining cilantro.