This 45-minute enchilada recipe is bursting with chicken, tomatoes, tomatillos, chile peppers, and cheese, and because it's a one-skillet casserole, cleanup is a breeze.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
45 mins
total:
45 mins
Servings:
2
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from the skillet; cover and keep warm.

    Advertisement
  • Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and the tomatillos are tender; stir occasionally. Stir in the cooked chicken; heat through.

  • Cut tortillas into quarters; layer over top of the chicken mixture. Sprinkle with grated cheese. Cover and let stand 1 to 2 minutes or until the cheese melts.

  • To serve, top with shredded lettuce, cilantro, and Greek yogurt. If desired, garnish with jalapeño pepper slices, sliced scallion, and/or chopped fresh tomato.

Tips

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

371 calories; protein 34.5g 69% DV; carbohydrates 35.1g 11% DV; exchange other carbs 2.5; dietary fiber 7.1g 28% DV; sugars 14.5g; fat 11.1g 17% DV; saturated fat 3.8g 19% DV; cholesterol 85.2mg 28% DV; vitamin a iu 2144.2IU 43% DV; vitamin c 31.4mg 52% DV; folate 44.7mcg 11% DV; calcium 214.3mg 21% DV; iron 2.8mg 16% DV; magnesium 61.3mg 22% DV; potassium 790.8mg 22% DV; sodium 607.3mg 24% DV.