Wednesday, November 17, 2010


I order Chicken Enchiladas Suizas just about every time we go out for Mexican food.
So I decided to find a healthier version I could make at home...


They turned out so well, Joe had seconds! That means the recipe was a real success :)

I served with extra sour cream, Mexican rice, and re-fried beans.
I also meant to add chopped spinach to the recipe, but forgot, so I served these with spinach on the side, that I added to the top of my enchiladas.

Oh, and it is like a casserole, so you don’t even have to roll up the tortillas into individual enchiladas, just cut into squares to serve.

And I halved the recipe and made in an 8x8 pan, not 9x13 so we would have 1 day of leftovers, not 6… (There was a never-ending casserole leftovers incident once…traumatic)


1/2 cup plain, non-fat yogurt
3-4 Tbsp non fat milk
1 pound of cooked, cut up chicken
3 Tbsp light mayo
1/4 cup fat-free sour cream
1/2 tsp adobo seasoning (couldn’t find – used “Mexican seasoning blend” I had on hand)
A pinch of salt
1- 4 oz can diced green chilis (I used mild)
A couple of big pinches of reduced-fat shredded swiss or Mexican blend cheese
8 soft taco size flour tortillas (use low-fat or whole grain)
1 cup reduced-fat shredded swiss or Mexican blend cheese
14 oz can green enchilada sauce
A couple extra tablespoons fat-free sour cream for the top
Avocados for garnish if desired
**(I don’t like anything spicy AT ALL, and Joe does, so I bought him a green jalapeƱo hot sauce to pour over his portion, and he was a very happy camper)


   1. Combine yogurt and milk until it’s runny.
   2. Combine chicken, mayo, sour cream, green chilis, seasonings, and a couple big pinches of cheese. Mix well.
   3. Spray a 9 x 13 pan with nonstick cooking spray and pour half the yogurt mixture evenly over the bottom of the pan.
   4. Cut up tortillas into squares and cover the yogurt with a single, even layer of tortillas.
   5. Spread half the chicken mixture over the tortillas. Top with 1/3 of the cheese, 1/3 of the can of enchilada sauce, and the rest of the yogurt mixture.
   6. Spread out another even layer of tortillas, then the rest of the chicken, 1/3 of the cheese and 1/3 of the enchilada sauce.
   7. Put on another layer of tortillas. Drizzle enchilada sauce over that, top with the rest of the cheese and a couple dollops of sour cream.
   8. Cover pan with foil and bake at 350 for 20-30 minutes. Remove foil and bake 10 more minutes to slightly brown edges.
   9. Cut into 6 servings and top with chopped avocado if you desire. 


  1. I was going to ask if this was spicy, then I realized who made it! Ha! I love spicy, but alas, Cordy is not there yet.

  2. HAHA, that is why I bought the sauce you can add after!
    Then everyone can eat them just how they like!

  3. Oh and did you post the halved recipe or the whole recipe?

  4. whoops, thanks. I posted the Whole, Original Recipe. I cut each measurement I listed above in half.

  5. Amy! I set out to the grocery store to make this (ambitious, I know)... but it turns out they don't sell enchilada sauce in Switzerland :(

    Looks good though - I'll have to try when we get back to the States.

  6. Leslie, I'm so excited!...and disappointed :( Boo, Switzerland.


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