Description
A delightful twist on classic comfort food, these enchiladas offer a lighter, flavorful version packed with protein and creamy goodness, sure to please the entire family.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup Greek yogurt
- 1 cup low-fat cheese (such as Monterey Jack or Cheddar)
- 1 can (10 oz) cream of chicken soup
- 1 cup low-fat chicken broth
- 8 whole wheat tortillas
- 1 can (4 oz) diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, Greek yogurt, half of the cheese, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper.
- Place about 1/3 cup of the chicken mixture in each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- In a separate bowl, mix chicken broth with the remaining cream of chicken soup. Pour this mixture over the rolled enchiladas. Sprinkle the remaining cheese on top and bake for 25-30 minutes, or until the cheese is bubbly and golden. Garnish with chopped cilantro and serve warm.
Notes
For a spicy kick, add more green chilies or a sprinkle of chili powder. Leftovers can be kept in the refrigerator for 3-4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 60mg