Greek Yogurt Chicken Enchiladas

The rotel tomatoes with green chilies add just the right amount of kick. Combined with with black olives and chicken, the greek yogurt cream cheese ties it all together. The best part of it all, it’s very low in fat creating a healthier creamy chicken enchilada. They tasted a lot better than they looked!

Greek Yogurt Chicken Enchiladas

5 Servings - Serving Size: 2 Enchiladas

The rotel tomatoes with green chilies add just the right amount of kick. Combined with with black olives and chicken, the greek yogurt cream cheese ties it all together. The best part of it all, it's very low in fat creating a healthier creamy chicken enchilada. They tasted a lot better than they looked!

Ingredients:

  • 1/2 onion
  • 2 tablespoons canola oil
  • 2 1/2 cups chicken breast, boneless, skinless, cooked and shredded
  • 1 can (10 ounce) diced tomatoes with green chilies, drained
  • 1 can (2,25 ounce) sliced black olives, drained
  • 1/3 cup Cream of Anything Soup Mix*
  • 1+1/4 cup water*
  • 14 ounces 2% greek yogurt
  • 1 tablespoon cilantro, chopped
  • 4 ounces greek yogurt cream cheese, cut into cubes
  • 10 corn tortillas
  • 2 cups mexican cheese blend, divided

Directions:

  1. Preheat oven to 350F,
  2. Peel and dice the onion.
  3. In a large skillet, heat oil over medium heat.
  4. Add onions and saute until onions become fragrant, about 5 minutes.
  5. Add the chicken, rotel, and black olives to the onions.
  6. Toss well and continue to heat through.
  7. Meanwhile, in a saucepan, mix together sour cream, soup and cilantro.
  8. Heat through then remove from heat.
  9. Add the greek yogurt cream cheese to the chicken mixture.
  10. Toss gently until melted and blended, remove from heat.
  11. Spread a thin layer of the soup mixture into the bottom of the baking dish.
  12. Fill each tortilla with about 2 tablespoons of the chicken mixture.
  13. Sprinkle with shredded cheese.
  14. Carefully roll tortilla up and place seam side down in the prepared baking dish.
  15. Continue until all tortillas are used.
  16. Drizzle soup mixture over the tortillas.
  17. And sprinkle remaining shredded cheese over that.
  18. Bake for 25-30 minutes or until cheese is melted and bubbly.

Notes

*Replace soup mix and water with 1 can (10 ounce) cream of chicken soup

Recipe inspired by Skinny Mom

http://www.thehungryhoarder.com/2013/08/04/greek-yogurt-chicken-enchiladas-2/

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