The 'skinny' on enchilada's!

Oh my goodness, a must share recipe that I made last night (adapted from a recipe I found on she-fit.com) If you are like me and love Enchiladas but hate the calories they come with, then this one is for you!

The Vegetarian Skinny Enchilada:

Ingredients

Enchilada Filling:

• 9 whole wheat tortillas 
• 1 1/2 cups shredded Quorn Chik'n Tenders
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup diced canned tomatoes
• 1/2 cup non-fat Greek yogurt
• 1/2 cups shredded Mexican cheese
• Salt, pepper, cumin and garlic powder to taste

Enchilada Sauce:

• 3/4 cup salsa
• 1/4 cup non-fat Greek yogurt
• 1/4 cup shredded Mexican cheese

Directions:

1. Preheat oven to 350 degrees.
2. Lightly spray a 9×13 inch-baking dish with non-stick spray. 
3. Saute onions and bell peppers in a small skillet using cooking spray until onions are lightly brown.
4. Once sauteed vegetables are cool mix with non-fat greek yogurt, tomatoes, salt, pepper, garlic, cumin, Quorn Chik'n Tenders, and cheese.
5. Spread about 1/4 cup of the mixture in the middle of each tortilla and roll them up. Place enchilada seam side down into baking dish.
6. Mix Salsa and greek yogurt in a small bowl and spread evenly on top of the enchiladas.
7. Sprinkle cheese on top.
8. Place foil over dish and bake Skinny Enchiladas for 15-20 minutes.

*Makes 9 servings. Around 180 calories per enchilada.

I served them with 1/2 cup refried beans to amp up the protein even more and 1/2 cup brown rice.  A delicious, and more healthy version of your typical Mexican meal. Enjoy!