• 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
In a medium skillet, heat 2 tablespoons of olive oil over medium-low heat.
Whisk in 3 tablespoons of gluten free flour and let cook for 2 minutes.
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.
Turn off heat and add ½ cup plain greek yogurt. Stir until combined. Set aside.
Enchiladas
Preheat oven to 350 degrees.
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.
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.
Spray a medium baking dish and spread ½ cup soup mixture on the bottom.
Line baking dish with 6 corn tortillas and add ¼ cup chicken mixture to each corn tortilla. Place seem-side down.
Spread remaining soup mixture on top of enchiladas and sprinkle ½ cup cheddar cheese evenly.
Bake for 25 minutes, top with green onion, tomato and/or avocado.
Enjoy!
Recipe by Afitcado at https://www.afitcado.com/lightened-up-chicken-enchiladas/