1 1/2 cups cooked chicken breast, shredded into bite-sized pieces
fresh parsley, cilantro
2 green onions, thinly sliced
1 8-oz carton of light sour cream
1/4 cup plain, nonfat yogurt ( I suggest Fage Greek Yogurt 0%)
2 tbs all purpose flour
1/4 tsp ground cumin
1/4 tsp salt
1/2 cup 1% Milk
1 jalapeno pepper, seeded and minced
6 flour tortillas (6-8 inches in diameter) ( I use Laabuela Flour Tortillas)
1/3 cup shredded cheddar cheese (2%)
Serves 6 (Serving Size 1 Enchilada)
Calories 235
Fat 8
Carbs 23
Protein 17
Sodium 363
In a large bowl, combine cooked chicken and green onions. Mix well and set aside.
Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well.
Pour half the sauce into the chicken mixture and mix well. Divide the filling among
the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left aright sides over the folded end, overlapping.
Place filled tortillas, seam sides down on an ungreased rectangular baking dish.
Spoon remaining sauce over the tortillas and bake, uncovered, in a 350 degree oven for about 20 minutes or until heated through.
Sprinkle with cheddar cheese and let stand for 5 minutes.
Top with salsa and chopped green onions as desired and serve.
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