Chicken Enchiladas

Chicken Enchiladas
Adapted from Cooking Light

Serves 4

  • 3 cups cooked chicken breast, chopped
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup plain yogurt
  • 1 can chopped green chilis (4.5oz)
  • 1/3 cup chopped fresh cilantro
  • 8 multigrain tortilla shells (8 inch)
  • olive oil

Preheat oven to 350F

Combine first 5 ingredients; spoon evenly over each tortilla shell and roll up. Place side by side in a 13×9 inch baking dish. Brush lightly with olive oil and bake for 30 to 40 minutes, until golden brown.

Toppings:

Shredded lettuced, diced tomato, chopped avocado, sliced black olives, chopped fresh cilantro. You can also top with an enchilada sauce – combine 1/2 cup of green or red taco sauce with 1/2 cup of plain yogurt.

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