Satisfy your Mexican food cravings with this Lean and Green – Green Chile and Chicken Enchilada Casserole recipe. This dish packs in the flavor with tender chicken, tangy green chiles, and melty cheese, all baked to perfection in a savory sauce.

Perfect for a family dinner or a meal prep option, this casserole is a healthy and delicious way to enjoy the flavors of enchiladas without the added guilt. So gather your ingredients and get ready to savor this satisfying dish!

Lean and Green – Green Chile and Chicken Enchilada

Ingredients

• 2 1/4 pounds boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces
• 1 1⁄2 cups mild or medium green chile enchilada sauce
• 2 cups whole roasted and peeled green 
• 4 oz. reduced-fat cream cheese, room temperature
• 1/2 cup low-fat plain greek yogurt
• 1 2/3 cups grated low-fat mozzarella

Lean and Green – Green Chile and Chicken Enchilada

Instructions

1. Preheat the oven to 375 F/190 C. Sprays a 9-inch x 13-inch casserole dish with non-stick spray.
2. Trim visible fat from chicken breasts and cut each one in half lengthwise. Put the chicken into a small shallow pan, cover with water, and simmer over low heat until the chicken is done, about 15 minutes. Drain chicken into a colander in the sink.
3. Remove to a cutting board to cool.
4. Put the enchilada sauce into a small saucepan and simmer over low heat until the sauce has thickened and reduced by about 20 minutes. Turn off the heat and stir in the cream cheese and Greek yogurt.
5. Drain the can of whole green chiles into the colander and let them drain for a few minutes. Then one at a time, use your fingers to split the chiles open and remove the seeds, piling them into two piles so you can make two equal layers in the casserole. (If chiles still seem wet, you can blot them with a paper towel)
6. When the chicken is cool enough to handle, shred it apart into bite-sized pieces.
7. Layer half the green chiles into the bottom of the casserole dish. Over that, make a layer of half the chicken, half the sauce, and half of the grated cheese. Make another layer each of green chiles, chicken, sauce, and cheese. Bake uncovered for about 40 minutes. Let sit for about 5 minutes before cutting. Serve hot.

Serving size: 6 serving

The post Green Chile and Chicken Enchilada appeared first on Optavia Recipes.

Who knew that an egg tortilla might be so amazing? You may now have a wonderful breakfast that is nutritious, delectable, and entirely on plan. With this delicious spin on the traditional breakfast burrito, you won’t sacrifice taste. Do you yearn for Mexican cuisine at almost every meal? Make this lean and green Spinach & Pepper Jack Breakfast Burrito recipe to enjoy a delicious Mexican dish that is healthy, keeps you on track, and satisfies your hunger!

LEAN & GREEN SPINACH & PEPPER JACK BREAKFAST BURRITO

INGREDIENTS

• 2 medium Eggs
• 4 medium Egg Whites
• 2 tbsp Whole Flax Seeds
• 3 dash Light Cooking Spray
• 4 oz Reduced-Fat Pepper Jack Cheese shredded
• 2 cup Baby Spinach chopped
• 1 cup Tomatoes diced
• 1/2 cup Green Bell Peppers diced
• 1 medium Jalapeno Peppers diced
• 1 tbsp Red Onion chopped
• 1 tsp Garlic Cloves minced
• 2 tsp Balsamic Vinegar
• 1/8 tsp Salt (optional)*
• 1/8 tsp Black Pepper
• 1/4 cup Fresh Cilantro chopped

LEAN & GREEN SPINACH & PEPPER JACK BREAKFAST BURRITO

INSTRUCTIONS

1. In a small mixing dish, whisk together the ingredients for the tortilla. (2 eggs, 4 egg whites, and 2 tablespoons whole flax seeds)
2. Place the skillet on a burner set to medium-high heat spray it with cooking spray. Spread half of the egg mixture into the skillet, swirling gently to distribute the eggs evenly throughout, forming a thin, tortilla- or crepe-like shape. Cook for a couple of minutes, or until the edges and bottom of the tortilla are firm. Tilt the skillet from side to side to check if the eggs are still runny. Remove the tortilla from the pan with a spatula and carefully flip. Continue to cook until the eggs are firm. Place another tortilla on the prepared pan and top with the remaining half of each tortilla mixture. When finished, set aside any leftovers.
3. Heat the butter in a heavy skillet over medium heat. Sauté the spinach for 2 to 3 minutes, or until wilted, over low to medium high heat. Remove from the heat and set aside when done.
4. In a large mixing bowl, combine all of the salsa ingredients. (diced tomatoes, bell pepper, jalapeos, red onion, garlic, balsamic vinegar, salt , pepper & cilantro).
5. Place the tortilla on a large plate. Fill the center of the burrito with half of the spinach, cheese, and salsa. Serves immediately after rolling.

The post Lean & Green Spinach & Pepper Jack Breakfast Burrito appeared first on Optavia Recipes.