Creamy enchiladas are not the prettiest of foods but they are one of my favorite types of comfort food. I’ve used a few recipes over the years and while delicious they were LOADED with fat and calories. I wanted to adjust that a little. So while these are by no means diet food, they are much lighter than most of the recipes for creamy delicious enchiladas I’ve come across, for example I cut 4 cups of cheese and swapped full fat sour cream for fat free greek yogurt. And as an extra perk these freeze up perfectly.
- 8 flour tortillas
- 1 1/2 C fat free Greek yogurt
- 1 can cream of chicken soup
- 1-2 chicken breast, cooked and chopped
- 1 4oz can diced chilis
- 1 1/2 C shredded cheese, divided
- 1/2 C milk
- 1/4 onion chopped and sauteed (or 1/2 tsp onion powder)
- 1 tsp taco seasoning
- salt to taste
Mix yogurt, milk, chilis, soup, onion, taco seasoning and salt. Set aside 8 spoonfuls of mixture. Add chicken and 3/4 C cheese to the larger amount of the mixture. Divide equally between the tortillas. In a greased pan place rolled enchiladas secured with a toothpick. Spread a spoonful of yogurt mixture on top of each enchilada and top with remaining cheese. Remove toothpicks before baking. Bake at 400 F for 45 minutes or freeze until ready to use. Serves 4. Enjoy.