Go Back

Northern Style Skinny Enchiladas

Author: Brittany Williams instantloss.com


  • 6-7 organic corn tortillas torn into silver dollar sized pieces
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup jalapeño salsa
  • 1 (8 ounce) boneless skinless chicken breast, cooked and shredded
  • 1 cup black beans, rinsed and drained
  • 2 small zucchinis, cut into 1-inch cubes
  • 2 tablespoons taco seasoning
  • 1/4 cup green onion, diced
  • 1 cup mozzarella cheese optional
  • 1 medium roma tomato, cored and diced optional
  • 1/2 pound baby spinach optional
  • 1 medium ripe avocado, pitted, peeled, and diced optional
  • 1/4 cup cilantro stems and leaves optional


  • Preheat the oven to 350F.
  • 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.
  • In a separate bowl add chicken, black beans, zucchini, taco seasoning and green onions. Toss until everything is coated with the taco seasoning.
  • 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.
  • Bake for 35 minutes.
  • Serve warm.


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