Healthier Chicken Enchiladas

I have been making these chicken enchiladas for years. They are my go-to when company is coming. Unfortunately, the recipe I have been using is full of fat. I used to use an entire tub of sour cream, a can of cheese soup, and an entire bag of shredded cheese. It was yummy, but not heart or gall-bladder friendly. I have modified the recipe a bit to make it MUCH healthier with the same great taste.

Ingredients:
4-6 chicken breasts
2-5 oz cups of Oikos non-fat plain Greek yogurt.
1 can reduced-fat cheese soup
1 can red enchilada sauce
1 can diced green chilies
1 can sliced black olives--drained
1 avocado--sliced
1 C 2% cheddar cheese or blend
whole wheat tortillas

Obviously there are more ingredients than this :)

Cook chicken until no longer pink in the middle. Dice into 1 inch cubes and set aside.

I seasoned the chicken with cajun and garlic pepper.

Mix Greek yogurt, cheese soup, 1/4 C enchilada sauce, chilies, black olives, and avocado slices together.

Stir in chicken.

Spoon mixture into tortillas, sprinkle with cheese and roll them leaving the ends open.

Line up the rolled tortillas in your baking dish and cover with any remaining mixture.

Drizzle a little sauce over if desired.

Top with cheese and desired amount of enchilada sauce.

Bake for 20 minutes at 350 degrees.

These are fantastic! Even my picky husband liked them.

If you like things on the spicier side you can use medium or hot chilies and season the chicken with some chili powder.

Enjoy!
~Macy