Enchiladas are one of my favorite foods. I could eat them for dinner every night if I was allowed to. Wait…I’m an adult. I am allowed to! This might be next on my freezer food preparation list.
After spending all day Friday with my mom, I was exhausted. I was running on only a couple hours of sleep because of the drive the night before. I tapped out around six and laid on the couch while she made dinner. Sometimes it feels good to be lazy. It feels even better when you are at your parents house.
Finally it was time to eat. My mom set the table and placed the enchiladas in the center! She has been making healthier swaps in the kitchen lately and lightened them up! They still tasted great! I could hardly tell she changed up the recipe from her original.
She served the enchiladas with Spanish rice. My dad, her, and I devoured most of the pan. The pictures in this post are leftovers from dinner, and they were even better the next day!
Ingredients *10 Low Carb 8 Inch Tumaro Tortillas, *1 lb Boneless, Skinless Chicken Breast, (Diced & cooked in frying pan with olive oil) 2 Cups Go Veggie Cheese, 1 Cup Plain Greek Yogurt, *1 Can Diced Green Chilies, *1/4 Cup Diced Chili Tomatoes, *1/2 Cup Fiesta Corn, *3 Tbsp Whole Wheat Flour, *1 Cup Chicken Broth, *1/2 Cup Red Enchilada Sauce,*3 Tbsp Organic Butter *1 Tbsp Cornstarch.
(You can use any brand of cheese. I just truly love the taste of GoVeggie)
1. Preheat oven to 350 degrees.
2. In a little mixing bowl, toss together the cooked chicken, enchilada sauce, fiesta corn, chili tomatoes, and 1 cup of cheese.
3. Fill the tortillas with the chicken mixture. (About 3/4 cup in each wrap)
4. Grease a baking dish with cooking spray.
5. Place the rolled up tortillas into the baking pan.
6. Add organic butter to a saucepan. (On high) Whisk in the flour, cornstarch, and cook for one minute. Add the broth to the sauce and continue to stir until thick.
7. Remove the saucepan from the heat and then add in the Greek yogurt and chilies.
8. Pour the sauce over the tortillas with one cup of cheese.
9. Bake in the oven for 25-30 minutes.
(In the photo above, that is just 1/2 of what the enchilada looks like)We devoured the pan and this was all that was left for a picture. So don’t worry; they are much bigger than that tiny half!
Nutrition: Makes 10 Enchiladas. (Serving Size: 1 Enchilada)
Per Serving: 220 Calories, 18 g Carbs, 9 g Fat, 22 g Protein, 8 g Fiber, 1 g Sugar.
I just made these with gluten free flour and corn tortillas. They were sooo good!