Submitted by: Stacey Davis
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Servings: 8
These enchaladas are made with greek yogurt wich adds protein. They are yummy and satisfieing. I like to top with salsa.
2 1/2 c. cooked chicken
8 sprouted whole grain tortilla
2 c. cream of chicken soup
1 c. Greek yogurt
1 cilantro, bunch, fresh, organic
1 can diced tomatoes, canned
1 green bell pepper
2 c. shredded cheese
Combine soup, greek yogurt and cilantro and warm on the stove. Then in another pan combine shredded chicken, tomatoes and green pepper cook until warm. Lay out all 8 tortillias. Divide chicken mixture onto tortillas. Then top with cheese. Use about a cup. Spoon a layer of soup mix onto bottom of 9x13 inch pan. Fold tortillas and put into pan. Top with rest of cheese. Top that with rest of soup mix. Bake @350 for 35min. Until bubbly.
Email
Print
