Skinny Creamy Chicken Enchiladas

By Thom7747

Beyond just tasting amazing, enchiladas are a great make ahead meal and even pretty inexpensive to make too! I used some chicken I had in the freezer from my last double batch of Super Easy Slow Cooker Chicken Tacos. Next time I make this I’ll make a second batch in an aluminum baking dish so I can freeze it for later. It would take the same amount of time to make two as it does to make one, so why not? I love having dishes like this in my freezer for those nights when I just don’t have the time or energy to make dinner.

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 plain Greek yogurt
• 3 c cooked chicken shredded (I used a double batch of Super Easy Slow Cooker Chicken Tacos)
• 7 oz Diced Green Chilies Fire Roasted, mild
• 8 to 10 whole wheat flour tortillas
• 1 c low fat mozzarella cheese, shredded
• 2.25 oz sliced black olives
• fresh tomato, diced
• cilantro, chopped

Details

Servings 4
Preparation time 5mins
Cooking time 40mins
Adapted from realhousemoms.com

Preparation

Step 1

preheat the oven to 350 degrees

spray a 13 x 9 baking dish with cooking spray

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, ¼ t salt, ¼ t cumin, and ½ 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

allow to simmer for 10 min

once it has thickened remove from heat and whisk in the Greek yogurt

in a med bowl combine shredded chicken with ½ of yogurt mixture

stir in 2 T of green chilies, ¼ t cumin and ¼ 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 baking 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 dice tomatoes and chopped cilantro and serve!