Healthier Chicken Enchiladas
4-6 chicken breasts
2-5 oz cups of Oikos non-fat plain Greek yogurt.
1 can reduced-fat cheese soup
1 can red enchilada sauce
1 can diced green chilies
1 can sliced black olives–drained
1 C 2% cheddar cheese or blend
whole wheat tortillas
Cook chicken until no longer pink in the
middle. Dice into 1 inch cubes and set aside.
Season the chicken with Cajun and garlic pepper.
Mix Greek yogurt, cheese soup, 1/4 C enchilada sauce, chilies, black olives,
and avocado slices together.
Stir in chicken.
Spoon mixture into tortillas, sprinkle
with cheese and roll them leaving the ends open.
Line up the rolled tortillas in your
baking dish and cover with any remaining mixture.
Drizzle a little sauce over if desired.
Top with cheese and desired amount of
Bake for 20 minutes at 350 degrees.
*Recipe from Confessions of a stay at home mommy