Ingredients Jump to Instructions ↓

  1. 4 large Cooked, skinless, chicken breasts (about 4 cups)

  2. 1 cup(s) non-fat Greek Yogurt

  3. 10 3/4 ounce(s) can low-fat cream of chicken condensed soup

  4. 10 ounce(s) reduced fat 2% shredded cheese (about 2 cups)

  5. 4 ounce(s) can mild green chopped chilies, drained

  6. 1 package(s) low carb flour tortillas

  7. 14 ounce(s) can great northern beans, drained

  8. 8 ounce(s) plain yogurt or light sour cream

  9. 1 1/2 cup(s) 2% reduced fat shredded Mexican cheese blend

  10. 1/4 cup(s) sliced green onions

Instructions Jump to Ingredients ↑

  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. In a blender, combine beans with plain yogurt (or sour cream). Process until smooth (may need to add a splash of milk or chicken broth to reach a smooth consistency). Add shredded cheese and pulse blender once just to combine. Spread 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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