Lightened-Up Enchiladas
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Cream of Chicken Soup
  • • 2 tablespoons olive oil
  • • 3 tablespoons gluten free flour
  • • ½ cup chicken broth
  • • ½ cup almond milk
  • • ¼ teaspoon salt
  • • ¼ teaspoon black pepper
  • Enchiladas
  • • 2 cups cooked chicken breast, shredded or chopped
  • • 1 medium onion, chopped
  • • 1 teaspoon chili powder
  • • 1 can green chilis
  • • ½ c plain greek yogurt
  • • 6 corn tortillas
  • ½ cup shredded cheddar cheese
  • Toppings
  • • green onion, tomatoes, avocado
Instructions
Cream of Chicken Soup
  1. In a medium skillet, heat 2 tablespoons of olive oil over medium-low heat.
  2. Whisk in 3 tablespoons of gluten free flour and let cook for 2 minutes.
  3. Slowly add in ½ cup chicken broth, ½ cup almond milk, ¼ teaspoon salt and ¼ teaspoon pepper. Whisk until thick, and let simmer for 2 minutes.
  4. Turn off heat and add ½ cup plain greek yogurt. Stir until combined. Set aside.
Enchiladas
  1. Preheat oven to 350 degrees.
  2. In a large skillet heat 1 tablespoon olive oil and add 1 medium chopped onion and 1 teaspoon chili powder. Cook until onions are tender, about 2 minutes.
  3. Once onions are cooked, add 2 cups of shredded cooked chicken, 1 can green chilis and 3 tablespoons cream of chicken soup mixture. Stir until combined and cook for 5 minutes on low heat.
  4. Spray a medium baking dish and spread ½ cup soup mixture on the bottom.
  5. Line baking dish with 6 corn tortillas and add ¼ cup chicken mixture to each corn tortilla. Place seem-side down.
  6. Spread remaining soup mixture on top of enchiladas and sprinkle ½ cup cheddar cheese evenly.
  7. Bake for 25 minutes, top with green onion, tomato and/or avocado.
  8. Enjoy!
Recipe by Afitcado at https://www.afitcado.com/lightened-up-chicken-enchiladas/