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Chicken Enchiladas with Creamy Greek Yogurt and Lime Sauce

30 Aug

Makes 6 enchiladas

Chicken Enchiladas with Creamy Greek Yogurt and Lime Sauce

Ingredients

  • 3 c cooked chicken (I used left-over rotisserie chicken)
  • 3/4 c plain nonfat Greek yogurt
  • 1/2 c shredded 2% mozzarella cheese
  • 1/2 t salt
  • 1/2 t garlic powder
  • 1 t lime juice
  • 1/2 c chopped onion or 1 T dried minced onions
  • 6 flour tortillas (I used Ole Xtreme Wellness High Fiber Low Carb and Spinach and Herb)

Sauce:

  • 1 c plain nonfat Greek yogurt
  • 1 t lime juice
  • 1/2 c shredded 2% mozzarella

1. Preheat oven to 350. Lightly PAM a glass 9 x 13 baking dish. Shred, tear, or cut the cooked chicken into small pieces. Since I used rotisserie chicken, I was able to easily tear it with my fingers. Place chicken into a large bowl. Add the rest of the enchilada ingredients to the large bowl.

2. Place 1/2 cup of chicken filling onto the left 1/3 of a tortilla. Using your hands or the back of a spoon, evenly spread the filling into a line that reaches from top to bottom. If you need to, add an extra spoonful of filling. Starting from the edge closest to the filling, slowly roll up the tortilla. Place the filled tortilla seam side down into the baking dish. Repeat until all of the filling is used.

Chicken Enchiladas with Creamy Greek Yogurt and Lime Sauce

3. In a medium bowl, combine the remaining Greek yogurt, and lime juice. Spoon about 1/4 cup of the sauce onto each enchilada. Spread the sauce evenly over each enchilada. Distribute the remaining sauce wherever it’s needed. Sprinkle with the remaining mozzarella cheese.

Chicken Enchiladas with Creamy Greek Yogurt and Lime Sauce

4. Cover with foil and bake for 10 minutes. Remove foil and bake for another 5 minutes or until the cheese has melted.

Serve with chopped onions or cilantro if desired.

Chicken Enchiladas with Creamy Greek Yogurt and Lime Sauce

Recipe created by Me! : D

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Posted by on August 30, 2013 in Chicken

 

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