Creamy Baked Chicken Enchiladas...that are actually healthy!
Long, long ago...in a house that had never heard of healthy eating, lived a mom who made a cheesy and sour cream laden Chicken Enchilada casserole that was delicious! It was a regular rotation in the family meal schedule. Over time though, that mom started eating healthier and feeding her family healthier recipes too, and that cheesy enchilada recipe fell into the pile of long forgotten meals that would not be made again...until a couple of weeks ago!
I had a crockpot full of shredded chicken and I was scouring my brain trying to do something new with it, so my family wouldn't say, "This again?" I remembered years ago making the enchiladas that my family loved and I decided I would try to "clean up" the recipe. After searching for well over an hour, I couldn't find the original recipe but decided to give it a try anyway. My family hasn't had the original recipe for probably 10 years, so their memory may be foggy, but they thought it was just as good as the original!
I hope your family enjoys it as much as mine did, and you can feel good about feeding them a healthy alternative to an unhealthy classic!
Creamy Baked Chicken Enchiladas...that are actually healthy!
ingredients:
3 cups shredded chicken
1 cup frozen corn cooked
1 1/2 cup Greek yogurt
1 bunch cilantro tops chopped
1 can diced green chiles 4oz
1 can black beans rinsed and drained
1/2 teaspoon garlic powder
1 teaspoon chili powder
1 1/2 Tablespoon cumin
1 teaspoon salt
2 cans of red enchilada sauce
1 cup of salsa
Whole Wheat or Gluten Free Tortillas (* I like LaTortilla Factory because they are soft and easy to wrap - see below for low calorie option)
1/2 cup low fat cheese (I used almond mozzarella from Trader Joe’s)
directions:
Preheat oven to 375.
In a small bowl combine salsa and both cans of enchilada sauce. In a large bowl mix first 10 ingredients: chicken, corn, greek yogurt, cilantro, green chilies, black beans, garlic powder, chili powder, cumin, and salt. Add 1 cup of the enchilada sauce mixture to the large bowl with chicken and combine.
Cover the bottom of a 9 X13 baking dish with 1/2 cup of enchilada sauce. Fill tortillas with about 1/2 cup mixture, roll and place seam down in dish. After you have used all the filling, top with remaining enchilada sauce and sprinkle with cheese.
Cover and bake at 375 for 30 minutes or until bubbly
* If you re trying to watch your caloric intake, the Low Carb Whole Wheat Tortillas from LaTortilla Factory are hard to beat! They Non-GMO, really soft, and believe it or not…they are only 40 calories each! Most other tortilla are 100-160 calories a piece!
*Nutrition info at the bottom of the page