Skinny Chicken Enchiladas

BFF Margie asked me for some waist-friendly recipes. Mission accepted!
I made these yummy enchiladas last week and they passed the "Hubby Test"--i.e. he ate them for dinner and took leftovers for lunch. This recipe makes 8 servings and there are only two of us, so I put half in an 8 x 8" pan and took it to my neighbor. Her teenage daughter paid me the high compliment of suggesting I have magic cooking powers. I love it!

SKINNY CHICKEN ENCHILADAS

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 8

Ingredients

·         16 oz. fat free Greek Yogurt

·         1 can fat free cream of chicken soup

·         2 Tablespoons fresh chopped cilantro (1/2 T. dried)

·         2 Teaspoons cumin

·         2 jalapenos finely chopped (remove as much of the seeds and white stuff as you want to control heat) (optional-Hubby can’t take the heat.)

·         12 oz. cooked shredded chicken breast (I use leftover rotisserie chicken)

·         1 can Mexican Rotel

·         1 cup chopped onions (optional)

·         16 corn tortillas

·         2 cups reduced-fat shredded pepper jack and Colby cheese blend.

Directions

In a saucepan, mix together yogurt, soup, cumin, cilantro, and jalapenos. Heat through and set aside. This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring.

Heat onions in a pan sprayed with cooking spray until they are transparent. Combine  with chicken and Rotel,

Warm the tortillas until flexible. (microwave for 10 seconds sandwiched between two damp paper towels.) Fill each tortilla with about 2 tablespoons of the chicken mixture and about 1 tablespoon of cheese.

Roll the tortilla up, place seam side down in a 9×13 dish sprayed with cooking spray.

Spread the yogurt sauce over enchiladas and top with the remaining cheese.

Bake at 350°F for 25-30 minutes until bubbly and cheese is melted. Garnish with additional cilantro and green onions.

Makes 16 enchiladas. Serving size is 2 enchiladas. (Less than 300 calories per serving)

Gather your ingredients.
I made it easy by using leftover rotisserie chicken.

In a saucepan, mix together yogurt, soup, cumin, cilantro,
and jalapenos. 

Heat through and set aside. This is will get to the bubble up/boil stage
 quickly and make a huge hot mess if you don’t keep stirring.

Heat onions in a pan sprayed with cooking spray until they are transparent. 

Combine with chicken and Rotel,

Warm the tortillas until flexible. (Microwave for 10 seconds
 sandwiched between two damp paper towels.)

Fill each tortilla with 2 tablespoons of the chicken mixture

 and about 1 tablespoon of cheese.

Roll the tortilla up and place seam side down in a 9×13" 

dish sprayed with cooking spray or two 8 x 8" dishes.

Spread the yogurt sauce over enchiladas and top with the remaining cheese.

I took this batch to my neighbor uncooked. She refrigerated it until dinner

time and then baked it at 350°F for 25-30 minutes. 

 She kindly took a picture for me!

BAM, Margie! Mission accomplished.