Creamy Chicken Enchiladas (Skinny)

By learen

Ingredients

• 1 T olive oil
• 1/2 T butter
• 1/2 yellow onion diced
• 3 garlic cloves minced
• 1/2 t garlic powder
• 3/4 t salt
• 1/2 t ground cumin
• 1/2 t ground coriander
• 3 1/2 T flour
• 2 1/2 c chicken stock, hot
• 6 oz non fat greek yogurt
• 3 c cooked chicken shredded
• 7 oz diced green chilies, mild
• 8-10 whole wheat flour tortillas
• 1 c low fat mozzarells cheese shredded
• sliced olives
• chopped tomatoes if desired

Details

Preparation time 5mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350.

Spray 13x9 dish with PAM.

Add olive oil and butter in a med sauce pan over med heat. Add onion and garlic and allow to cook for 3 min.

Add in garlic powder; 1/4 t salt, 1/4 t cumin, 1/4 t coriander. Stir in flour and cook for 1 min.

Slowly whisk in the hot chicken stock. Continue to whisk until no lumps of flour remain. Bring to a boil, then reduce heat and allow to simmer for 10 min.

Once it has thickened remove from heat and whisk in the yogurt.

In a med bowl, combine shredded chicken with 1/2 of yogurt mixture. Stir in 2 T green chilies, 1/4 t cumin and 1/4 t coriander.

Dip each tortilla into the remaining yogurt mixture and fill with 1 T of chicken mixture. Roll and lay seam down into the dish.

Continue with remaining chicken and tortillas. Pour remaining sauce on top of tortilla rolls evenly. Sprinkle with cheese, then remaining green chilies and sliced olives. Place in the oven for 20 min until heated through.

Garnish with diced tomatoes.