Cheesy Chicken Enchiladas

Everyone loves chicken enchiladas. There are so many ways to make them and so many recipes out there to choose from. I am in love with this recipe. Why? Because not only are they SO good, they are much healthier than your 1 pound of cheese and 1/2 pound sour cream variety. You won't miss the extra calories. To make this way easy, cook a bunch of chicken breasts in the crockpot with chicken broth or bouillon for 5 or 6 hours, then shred. Freeze the leftovers for another day! Adapted from Cooking Light magazine.

Cheesy Chicken Enchiladas

 

2 1/2 cups chopped cooked chicken breast

2 cups (8 oz) shredded reduced-fat 4-cheese Mexican blend cheese

1 2/3 cups plain nonfat yogurt (I like Zoi brand Greek yogurt)

1/3 cup salsa

1 small onion, chopped and sautéed

1/2 Tablespoon minced garlic

1/4 teaspoon pepper

1 (10 3/4 oz) can cream of chicken soup

1 (4 oz) can chopped green chiles

8 (8 in) flour tortillas or 12 corn tortillas

1 (14 oz) can green enchilada sauce (optional)

Preheat oven to 350. Combine all ingredients except for tortillas and enchilada sauce in a large bowl. Remove 1 cup of chicken mixture and set aside. Wrap tortillas in a clean dish cloth and microwave 1 minute or until warm. Coat a 13 x 9 pan with cooking spray. Place a tortilla in the pan; fill with chicken mixture; roll up and place seam side down. Repeat with all the tortillas. Spread any remaining chicken mixture plus reserved chicken mixture evenly over enchiladas. Pour enchilada sauce over tortillas if desired. Cover and bake for 25 to 30 minutes.  If desired, uncover; sprinkle with 1/2 cup shredded cheese and 1/4 cup diced green onions and bake an additional 5-10 minutes.