Creamy Chicken Enchiladas (Healthier version)

 

Some nights you just need a comfort food, soul feeding, delicious pan of creamy enchiladas.  It’s been years since I made a pan of enchiladas and to say we were due was an understatement.  As we embark on a 3 week- super healthy fitness & nutrition regimen in prep for our Punta Cana vacation on April 23rd, this was a healthier “last hoorah” as a pre-gift to ourselves for committing to hard work for 3 weeks.

Keep in mind, when you lead a healthy lifestyle- you should indulge.  You should have treat meals.  And you shouldn’t restrict yourself- that’s no fun.  Neither is dieting.  Eat to live.  Not the other way around!

We hope you enjoy these as much as we did!  Feel free to share the link and leave a review below!

Creamy Chicken Enchiladas

Ingredients:  

4 chicken breasts
1/2 c salsa
1 pkg of low fat Neufchatel cream cheese
1 container green chiles
1 tsp cumin
1 tsp chili powder
1/4 c chopped green pepper
1/4 c chopped red pepper
1/4 c chopped diced yellow onion
12 corn tortillas
1 c lowfat shredded cheese
1 pkg natural enchilada sauce 
Guac/Lowfat Greek Yogurt- optional

Directions: 

Season chicken breasts with cumin & chili powder and place in a crockpot.  Cover with salsa, peppers, and onion.  Cook on low 4-5 hours.  Add cream cheese & green chiles.  Stir and cook another 20-30 minutes.

Preheat oven to 350*.  Spoon chicken mixture by 1/3 cup into each tortilla, roll, and place in pan.  Repeat until mixture is gone (this made 15 small enchiladas).  Top with enchilada sauce.  Bake in oven for 20 minutes.  Remove from oven.  Top with shredded cheese.  Return to oven and bake 10 minutes.

Top with guacamole, avocado, or lowfat plain Greek yogurt.

Enjoy!