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You can enjoy creamy decadent chicken enchiladas with less guilt when you swap Greek yogurt for sour cream.
Skinny creamy chicken enchiladas recipe
1 tablespoon olive oil
1/2 tablespoon butter
1/2 cup onion, diced
2 cloves garlic, minced
1/2 teaspoon garlic powder
3/4 teaspoon salt, divided
1/2 teaspoon ground cumin, divided
3/4 teaspoon ground coriander, divided
3-1/2 tablespoons flour
2-1/2 cups chicken stock, hot
1 (6 ounce) container plain Greek yogurt
1 rotisserie chicken, meat shredded
8-10 whole wheat flour tortillas
1 cup grated low-fat mozzarella cheese
Preheat oven to 350 degrees F and grease a 13 x 9-inch baking dish.
In a medium saucepan over medium heat, heat olive oil and butter. Add onion, garlic, garlic powder, 1/4 teaspoon salt, 1/4 teaspoon cumin and 1/2 teaspoon coriander. Cook until onions are fragrant and translucent, about 3-4 minutes.
Stir in flour. Cook 1 minute. Turn off heat and slowly whisk in hot chicken stock, ensuring there are no lumps. Add remaining 1/2 teaspoon salt.
Bring to a boil and then reduce to a simmer until thickened, about 10 minutes. Remove from heat and stir in yogurt.
In a medium bowl, combine shredded chicken, remaining 1/4 teaspoon cumin and coriander and 1/2 cup of chicken stock mixture in a medium bowl.
Fill tortillas evenly with chicken mixture, roll up and place in greased baking dish. (To make tortillas more pliable, dip in sauce for a few seconds to let soak before filling with chicken.)
Cover enchiladas with remaining sauce.Top with shredded mozzarella cheese. Bake until cheese is melted and enchiladas are hot all the way through, about 20-25 minutes.