• 
• Email
• Print

Chicken Enchiladas

Ingredients

1 1/2 c. Greek yogurt

1 can canned diced green chilies

4 lrg. green onion

1/2 c. cilantro, bunch, fresh, organic

1 1/2 tsp. ground cumin

3 c. cooked chicken

2 c. mild cheddar cheese

1 lrg. salsa

6 lrg. sprouted whole grain tortilla

sea salt & black pepper to taste

Directions

1. Preheat oven to 350. Grease glass Pyrex 9 x 13 dish.
2. In large bowl combine yogurt, chiles, cumin, onion, cilantro, chicken and 1/2 cup of cheese. Season with salt and pepper to taste.
3. Spread 1/4 jar of salsa on bottom of pan. Lay 4 tortilla halves in dish to cover bottom. Spread 1/2 filling and then 1/2 c. Cheese on top of tortillas.
4. Layer 4 more tortilla halves. Spread with 1/4 jar of salsa. Spread rest of filling on top, add 1/2 cup cheese.
5. Layer last 4 tortilla halves on top, cover with remaining salsa and cheese.
6. Cover and bake for 40 minutes or until heated through. Remove cover and bake 10 more minutes so cheese melts.

This is so amazing! You can tone down the spice if you prefer by using mild salsa. My husband doesn't care for cilantro so next time I will cut this in half. Also thinking you might not need those last tortillas so will try that.

Not sure the counts. Recipe said it serves 6. We could have eaten that much but probable should serve 12. Not sure how to count the salsa and chiles but otherwise thinking 2 protein and 1 fat and 2 carbs. I am a protein so need to lessen the carbs. Hope you like!