Saturday, December 5, 2009


This recipe has evolved for a few months.  It has become a piece of comfort food in our house.  I can make it ahead, it travels well, it is good for us, and almost everyone seems to like it.  I hope you do too!

1 poblano pepper, diced
1 small red onion diced
2 tsp of minced jalapeno pepper
Juice of 1/2 a lime
1/2 tsp each of salt and pepper
8oz of nonfat greek yogurt
2 cups of cooked shredded chicken
1 cup of shredded lowfat mexican blend cheese
6 medium tortillas
1 1/2 cups of your favorite salsa (I like this recipe)

Preheat oven to 400degrees.  Prepare a 9inch square baking dish with cooking spray.  In a medium bowl combine peppers, onion, lime juice, salt, and pepper.  Then mix in half of the cheese and the yogurt.  Then add the chicken.  Roll enchiladas with filling and place in dish.  Top with salsa and cover in parchment paper then aluminum foil.  Bake for 30 minutes covered.  Uncover, top with the remaining cheese, and bake for 15 minutes more.  Enjoy!

1 comment:

I love reading your comments, especially if you tried any of the recipes. Thanks for stopping by and sharing your insight!