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Recipe: Rocco DiSpirito’s Healthy Chicken Enchiladas

Teenagers love comfort food and don’t we all, but we’re not crazy about all the calories that can go along with our favorite dishes. So, this issue we asked chef Rocco DiSpirito—author of the New York Times bestselling The Pound a Day Diet and eight other cookbooks, including the popular Now Eat This! series—to share one of his healthy makeovers of a comfort food that’s popular with teenagers. His pick: chicken enchiladas. When’s dinner?

Serves four


  • 8 oz roasted boneless, skinless chicken, shredded (take the skin off a pre-roasted bird from your supermarket)
  • 1 cup store-bought pico de gallo, at room temperature (such as Ready Pac)
  • Salt and freshly ground pepper
  • 8 low-carb tortillas (such as La Tortilla Factory)
  • 1 oz 75 percent reduced-fat cheddar cheese (such as Cabot)
  • 1 cup fat-free Greek yogurt (such as Fage Total 0%)
  • 4 lime wedges for serving


1. Combine the chicken and pico de gallo in a small bowl, mix, and season with salt and pepper.

2. Lay out the tortillas on a clean surface and spoon the chicken mixture evenly into the center of each tortilla. Roll each tortilla up and place in a microwave-safe 13 x 9 x 2 – inch baking dish.

3. Spoon any remaining pico de gallo over the top of the enchiladas and sprinkle evenly with cheese.

4. Cook on high until the enchiladas are warmed through and cheese is melted, about 3 to 4 minutes.

5. Remove the baking dish from the microwave. Use a spatula, place two enchiladas each on four plates. Top the enchiladas with equal amounts of the yogurt, and serve with fresh lime wedges.

6. Enjoy!

Tip: If wanted, you can top each dish with some fresh cilantro.

Rocco DiSpirito is the New York Times bestselling author of The Pound A Day Diet, as well as the Now Eat This! series. Learn more at or follow him on Twitter @roccodispirito.

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