Skinny Creamy Chicken Enchiladas

By carvalhohm2

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
• 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 5
Preparation time 5mins
Cooking time 40mins
Adapted from realhousemoms.com

Preparation

Step 1

Preheat the oven to 350 degrees.

Spray a 13x9 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!