Healthy Green Chile Chicken Enchiladas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	2%	0%
protein add	100%	100%
salt	1%	0%
aromatics	22%	6%
vegetables and beans	35%	1%
liquid	117%	39%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound boneless, skinless chicken breasts
9 g	1 1/2 teaspoons kosher salt (divided)
14 g	1 tablespoon extra-virgin olive oil
240 g	2 small red bell peppers ((or yellow, or orange bell peppers), cored and diced)
150 g	1 medium yellow onion (diced)
3 g	1 teaspoon chili powder
2 g	3/4 teaspoon garlic powder
1 g	1/2 teaspoon cumin
1 g	1/2 teaspoon ground black pepper
226 g	2 cups reduced-fat shredded Monterey jack cheese (or Mexican blend cheese, divided)
368 g	1 1/2 cups plain nonfat Greek yogurt
113 g	2 cans diced green chiles ((4-ounce cans) , drained)
	8 whole wheat flour tortillas ((7-inch))
425 g	1 can green enchilada sauce ((15 ounces))
	For serving: diced fresh tomato (fresh cilantro, diced avocado, diced red onion, as desired)

Method: 8 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Dang right I made this recipe! And I got a 9 outta 10 rating from the fam! I will absolutely be repeating this dish over and over again! I used the green enchilada sauce made by the brand El Mexicano. Soooooo goooood! I only used 3/4's of the cheese tho. I als” — a cook, 5.0★

“We used a rotisserie chicken, added blackened corn (Trader Joe’s) and mushrooms coarsely chopped. (I wanted to get rid of them). And we served it with (Trader Joe’s) Pepita salsa. Topped with avocado fresh tomatoes, green onions and cilantro! We didn’t have a” — a cook, 5.0★