verde chicken enchiladas

Not only has this blog been a way for me to share recipes with you, it has also given family members (who otherwise would probably have no idea that I love to cook) the chance to share recipes with me!  The other day, my grandma emailed me one of her enchilada recipes and being the Mexican food loving household we are, of course I had to try them!  One of the hardest things we had to leave behind in Austin (besides our wonderful friends) was the outstanding Mexican food.  ATL has nothin' on ATX.  I actually dream of Trudy's chorizo stuffed chicken.  No really.  I'm not joking.  Anyway, in order to cure our cravings, enchiladas generally make the menu bi-weekly... give or take a few nights.  So, thank you Grandmama for the new enchilada recipe.  We devoured it :) (I did tweak a few things to make them a little bit healthier, but for the most part it is the same recipe!)

Verde Chicken Enchiladas

adapted from Grandmama

Sweet flowers from the boy :)

Ingredients

1-1½ lb. boneless, skinless, chicken breast, cooked & cubed

1 can 99% fat free cream of chicken soup

1 small jar salsa verde

½ cup fat free, plain Greek yogurt

1 cup 2% milk Cheddar cheese

1 cup Jack cheese

2 teaspoon chili powder

10 low carb, whole wheat tortillas (8")

2 jars green (verde) enchilada sauce

Pam Olive Oil cooking spray

Directions

In a medium mixing bowl, combine the soup, salsa verde, Greek yogurt (in place of sour cream), chili powder, and ½ cup of Cheddar cheese.

Put a thin layer of enchilada sauce on the bottom of a 13 x 9 baking dish.  Heat oven to 300 degrees, place 5 tortillas on baking sheet and lightly coat with Pam spray.  Bake about 2 minutes on the middle rack.  Working quickly, transfer one tortilla at a time to work surface.  Fill 1/3 cup of chicken mixture, and roll tightly.  Transfer, seam side down, to the baking dish.  Repeat the warming and rolling process with the remaining 5 tortillas.

Then, heat oven to 375 degrees.  Top the enchiladas with 1½ cups of verde enchilada sauce and the remaining cheese.  Bake for 20 minutes or until cheese is melted.  Serve with avocado, jalapenos, and shredded lettuce.