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.