kc00126

Made these and they are delicious! I got it off the Lap-Band app under recipes!! It taste good left over too!!
4 large cooked boneless, skinless chicken breasts (about 4 cups)
1 cup non-fat Greek yogurt
1 (10 ¾ ounce) can low-fat cream of chicken condensed Soup
10 ounces (about 2 cups) reduced-fat 2% shredded cheddar cheese
1 (4 ounce) can mild green chopped chilies, drained
about 10 low-carb flour tortillas
:
Cheesy Topping:
1 (10 ¾ ounce) can low-fat cream of chicken condensed soup
8 ounces light or fat free sour cream
1 ½ cups 2% reduced fat shredded Mexican shredded cheese blend
¼ cup sliced green onions (optional)
1. Preheat oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick cooking spray; set aside.
2. Mix together the chicken, yogurt, condensed soup, shredded cheddar cheese, and green chilies. Stuff each tortilla with ½ cup of chicken mixture, and roll up. Place each rolled up tortilla seam side down in the baking dish. Set aside.
3. Mix together all ingredients for the topping, except the green onions. Spread the cheesy topping evenly over the enchiladas.
4. Bake uncovered for 30 minutes, until toasty and bubbly.
5. Sprinkle chopped green onions over enchiladas and serve!
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