Mock Sour Cream Green Chili Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 10 oz. can green chili enchilada sauce mild1 12 oz. evaporated milk1 6 oz. plain Greek Yogurt1 4oz. Chopped green Chilis1 onion chopped3-4 cooked chicken breast shredded or chopped into very small pieces2 c. Shredded cheddar cheese1 pkg Joseph's Flax, Oat bran, Whole wheat Lavash Bread (I got mine at Walmart in the deli section)
Preheat oven to 325
1. Cook chicken set aside
2. Spray a warm skillet with Cooking spray then add chopped green Chilis an chopped onions. Cook on low while you cut up/shred chicken
3. Add the chicken to the Chilis and onions remove from heat, (salt and pepper to taste, not included in nutrients)
4. In sauce pan add first 3 ingredients, heat thoroughly.
5. Cut the rectangles of Lavash Bread into 4 smaller rectangles(makes 16 sm rectangles)
6. Add 1 to1 1/2 cups cheese to chicken mixture
Get baking dish ready with cooking spray
Take each small rectangle dip into sauce
Put spoonful of meat mixture (adjust to your taste) into rectangle; roll and place seam side down continue until all of ingredients are rolled into enchiladas.
Pour remaining sauce over enchiladas
Sprinkle with the rest of shredded cheese
Bake 30 minutes or until cheese is melted and sauce is bubbly.
Serving Size: Makes 16 4" enchiladas
1. Cook chicken set aside
2. Spray a warm skillet with Cooking spray then add chopped green Chilis an chopped onions. Cook on low while you cut up/shred chicken
3. Add the chicken to the Chilis and onions remove from heat, (salt and pepper to taste, not included in nutrients)
4. In sauce pan add first 3 ingredients, heat thoroughly.
5. Cut the rectangles of Lavash Bread into 4 smaller rectangles(makes 16 sm rectangles)
6. Add 1 to1 1/2 cups cheese to chicken mixture
Get baking dish ready with cooking spray
Take each small rectangle dip into sauce
Put spoonful of meat mixture (adjust to your taste) into rectangle; roll and place seam side down continue until all of ingredients are rolled into enchiladas.
Pour remaining sauce over enchiladas
Sprinkle with the rest of shredded cheese
Bake 30 minutes or until cheese is melted and sauce is bubbly.
Serving Size: Makes 16 4" enchiladas
Nutritional Info Amount Per Serving
- Calories: 151.0
- Total Fat: 7.5 g
- Cholesterol: 35.8 mg
- Sodium: 370.7 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.7 g
- Protein: 14.7 g
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