Creamy Chicken Enchiladas (Lightened Up!)

 

I haven't posted a recipe in a while. Here's one I made last night with ingredients I had on hand.

Creamy Chicken Enchiladas

Eight low carb flour tortillas

2 c. cooked chicken (I used rotisserie chicken), shredded

1 jar salsa verde (or green enchilada sauce)

1 c. Greek yogurt, plain, non-fat

1 8 oz. pkg cream cheese, 1/3 fat, softened

1 pkg. Reduced fat shredded fiesta cheese

Cumin

Paprika

Preheat oven to 375. Spray or grease a 9 X 13 baking dish/pan.

Add and spread 2-3 T. of salsa verde to bottom of pan. In a large bowl, combine chicken, 1/2 jar of salsa verde, yogurt, cream cheese, seasonings to taste, and half pkg of shredded cheese.

Warm tortillas in microwave, about two at a time. Add 1/4 cup of mixture to center of each tortilla and roll, placing seam side down in baking dish. Cover tortillas with remaining salsa verde, then cover with remaining shredded cheese. Cover with foil and bake approximately 30-40 minutes, until bubbly. Remove foil for last five minutes and serve.

This one was so filling and good! Comfort food, Mexican style.

I served it with a simple salad on the side.

Enjoy!