Healthy Chicken Enchiladas

I wouldn't normally classify enchiladas as a particularly healthy meal but there are definitely ways to enjoy enchiladas without all the fat.  The first is by limiting the amount of cheese you use.  My cheese grater is meant for lighter cheeses like parmesan which you would want to sprinkle on top of pasta, I use it for everything.  I can cover a pan of enchiladas using half the amount of cheese called for in a recipe, thus cutting down significantly on the fat content.  I also use whole wheat tortillas and substitute cream cheese for low fat greek yogurt.  The best part is I don't feel like I've sacrificed the taste at all but I also don't walk away feeling guilty for stuffing my face with enchiladas!  Enchiladas are also great because you can get a couple days worth of meals from one pan; which saves time and money.  This is a super easy recipe that I've adapted through many attempts, you can add or replace the ingredients depending on your preferences.

Ingredients
Makes 1 pan

whole wheat tortillas
1 14oz can of enchiladas sauce
2 skinless chicken breasts
1 onion, diced
1 bell pepper, chopped
Monterey Jack cheese
low fat greek yogurt
1 tbsp olive oil
hot sauce, to taste
1 avocado
salt and pepper to taste

Method

Preheat oven to 350 degrees. Heat olive oil in skillet, when hot add onions.  Cook for 5 minutes; add bell pepper and salt & pepper to taste.  Remove from heat once sufficiently browned, about 5 more minutes and remove from heat. I prefer to poach my chicken but you could also bake, broil or saute depending on your time.  For poaching, slice chicken into strips and place into boiling water of a sauce pan.  Depending on size of your strips should take about 8 minutes.  Once completely cooked, remove from pan and let cool.  Once cool, using two forks shred chicken.  Add chicken to the onions and peppers - if you have extra sauce you can add a little to the mixture.  You can also add cheese, if you're trying to be extra healthy then skip this step!  Meanwhile pour about 2 Tbsp or enough to cover the bottom of a casserole dish with Enchilada sauce.  Pour extra enchilada sauce on plate and cover both sides of each tortilla, I used a brush to make sure they were completely covered.  Start placing each tortilla in the pan and stuff with filling, roll up when full, repeat until pan is full.  Shred cheese over the pan and bake for about 10 minutes or until cheese and sauce are bubbling.  Sprinkle with hot sauce, avocado slices and greek yogurt. Serve hot.