{"id":4892,"date":"2012-05-08T18:56:10","date_gmt":"2012-05-09T00:56:10","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4892"},"modified":"2012-05-09T09:27:36","modified_gmt":"2012-05-09T15:27:36","slug":"green-chile-chicken-enchiladas-with-greek-yogurt","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/05\/08\/green-chile-chicken-enchiladas-with-greek-yogurt\/","title":{"rendered":"Green Chile Chicken Enchiladas with Greek Yogurt"},"content":{"rendered":"

The internet is a great place to peruse recipes and get new ideas for healthifying your meals. \u00a0I think I made that word up. \u00a0I like comfort food. \u00a0I like cheese, cream, sugar, butter, bacon, chocolate and all things bread. \u00a0Unfortunately, eating like that all the time would mean big trouble. \u00a0So I sometimes like to find ways to lighten up those calorie laden foods, even if it’s just a touch, so that we can enjoy them more often.<\/p>\n

There are all kinds of tricks and substitutions people come up with for lightening up old favorites. \u00a0Sometimes you find something that sounds great, almost too good to be true…which a lot of the time means it is and the final product is not what you’d hoped it would be. \u00a0I once found a recipe for scalloped potatoes that used skim milk. \u00a0Skim milk! \u00a0No cream! \u00a0And it claimed to be the same creamy potato dish without all the fat. \u00a0They lied. \u00a0I ended up throwing the majority of it away. \u00a0So, I was worried about these enchiladas. \u00a0I love the idea of using non-fat greek yogurt instead of sour cream or a cream sauce, but wasn’t sure if it was going to work out. \u00a0But I’ve seen lots of recipes that make the substitution, so I gave it a try. \u00a0Thankfully this was one of those times that taking a chance worked out and we had a delicious dinner with a little less guilt than usually comes with a plateful of enchiladas.<\/p>\n

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The original recipe came from Meals and Moves<\/a>, a blog I hadn’t come across until yesterday. \u00a0I changed very little, and would make just a couple additional changes when I make these again. \u00a0I used corn tortillas, because I believe there is no other way to make enchiladas. \u00a0I added cilantro, garlic, jalapeno and just a bit more cheese to the filling. \u00a0Next time I might add chopped green bell pepper to the veggies, maybe a little more chicken and the whole jalapeno, seeded for the spice sensitive (like myself these days). \u00a0But feel free to go for it with the seeds. \u00a0I’ll meet back up with you in September when I can handle it without a serious case of heartburn. \u00a0Too much information? \u00a0Sorry.<\/p>\n

If you’re looking for a good side dish to serve with these enchiladas or any Tex-Mex meal, try this black bean and corn salad<\/a>\u00a0from Whole Foods. \u00a0It also makes for a good salsa and can be adapted to fit your tastes. \u00a0I like to add chopped tomatoes.<\/p>\n

Green Chile Chicken Enchiladas with Greek Yogurt<\/h3>\n

Ingredients<\/em><\/p>\n