Skinny Chicken Enchiladas

My Parents have gone away this weekend so I was given the task of cooking dinner for myself, my sister, her friend and Charlie.

The obvious choice, given that it was Cinco de Mayo yesterday and my favourite food is Mexican, was to cook a Mexican dish!

I started scouring the internet for recipes and came across this recipe for Skinny Chicken Enchiladas. I loved this recipe but I knew there were some tiny modifications I could make to make it more suited to my family. So here we go :)

Ingredients (Makes 8 Enchiladas)

For the Enchiladas

- 8 Large Whole Wheat Wraps

- 4 Chicken Breasts

- 3 Bell Peppers (I used one red, one green and one yellow)

- 1 Large Red Onion

- 1/4 Cup Mexican Cheese

- 1/4 Cup 0% Fat Greek Yogurt

- 3 teaspoons of cayenne pepper

- Salt and Pepper to taste

For the Salsa

- 1/2 Cup 0% Fat Greek Yogurt

- 1/2 Cup Low Fat Cheese

- 1 Cup Salsa (Homemade or Store-Bought)

Method

Boil Chicken for 30 minutes.

Using two forks, shred chicken and place in a large bowl

Dice Bell Peppers and Vegetables.

Using Non Stick Cooking Spray, Sautée vegetables

Add Vegetables to bowl and add yogurt, cayenne pepper and salt and pepper and mix together (and don't eat all of it! IT TASTES DELICOUS!)

Make the Salsa; mix the yogurt, salsa and cheese together, place half of the mixture into the Enchilada filling and mix together

Spoon 2 tbsps of Enchilada mix onto wrap (and preheat your oven to Gas Mark 6 or equivalent)

Roll up your wraps, spray a baking tray with non stick spray and place the Enchiladas in.

Spoon the remaining Salsa over the Enchiladas and spread out

Cook for 25-30 Minutes and Serve!!

Let me know if you try these! They went down a hit with everybody! They were sooooo good!

♥