Northern Style Skinny Enchiladas
Servings: 4
Author: Brittany Williams
  • 6-7 Corn Tortillas GMO free/organic, torn into silver dollar sized pieces
  • 1/2 cup Greek Yogurt or Sour Cream
  • 1/2 cup Jalapeño Salsa we use Mrs. Renfro's)
  • 1 cooked 8oz Chicken Breast, shredded
  • 1 cup Black Beans rinsed and drained
  • 2 small Zucchinis cubed into bite sized pieces
  • 2 tbsp Taco Seasoning
  • 1/4 cup Green Onion diced +some for sprinkling
  • 1 cup Mozzarella Cheese optional
  • 1 Roma Tomato diced (optional)
  • 1/2 pound of Baby Spinach optional
  • 1 Avocado diced (optional)
  • 1/4 cup Cilantro diced (optional)
  1. Preheat the oven to 350F.
  2. Combine greek yogurt/sour cream and jalapeño salsa in a bowl. I like to use my immersion blender but simply stirring it with a spoon will work! Set aside.
  3. In a separate bowl add chicken, black beans, zucchini, taco seasoning and green onions. Toss until everything is coated with the taco seasoning.
  4. In an 11x7 baking dish spread a thin layer of the jalapeño salsa mixture. Cover the bottom with half of the tortillas. Layer with half of the chicken and black bean mixture. Sprinkle 1/2 a cup of cheese overtop and then spread with 1/2 of the remaining jalapeño salsa mixture. Repeat once more.
  5. Bake for 35 minutes.
  6. Serve warm.
Recipe Notes

I prefer to eat a 1/2-3/4 cup sized serving over baby spinach and sprinkled with avocado, tomato, green onion and cilantro.