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Skinny Sour Cream Chicken Enchiladas

Either way you eat them, straight out of the oven or the next day, these light enchiladas are every bit as satisfying as the original

Ingredients

    • 1 tablespoon olive oil
    • ½ tablespoon butter
    • ½ cup onion, diced
    • 2 garlic cloves, minced
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • 1 teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ¼ teaspoon cayenne pepper
    • 3 ½ tablespoons flour
    • 2 ½ cups hot chicken broth
    • ½ teaspoon salt
    • 1 - 6 ounce container Chobani plain greek yogurt
    • 1 rotisserie chicken, meat shredded
    • ¼ teaspoon cumin
    • ¼ teaspoon coriander
    • 8-10 whole-wheat flour tortillas
    • 1 cup low-fat mozzarella cheese

Directions

  1. Preheat oven to 350 degrees and grease a 13X9 baking dish.
  2. Heat olive oil and butter over a medium heat in a medium saucepan. Add onion, garlic, ¼ teaspoon salt, ½ teaspoon cumin, ¼ teaspoon ground coriander and cayenne. Cook until onion and garlic are fragrant and translucent, about 3-4 minutes.
  3. Stir in flour. Cook one minute.
  4. Turn off heat and slowly whisk in hot chicken stock. Making sure there are no lumps, add salt. Bring to a boil and then reduce to a simmer until thickened, about ten minutes. Remove from heat and stir in yogurt. Season with plenty of salt and pepper and cayenne pepper if neccessary.
  5. Combine shredded chicken, ½ teaspoon cumin, ¼ teaspoon coriander and ½ cup of sauce in a medium bowl.
  6. Fill tortillas evenly with chicken, roll up and place in greased baking dish. If you want a more pliable tortilla, dip tortilla in sauce for a few seconds to let soak, before filling with chicken and rolling.
  7. Cover enchiladas with remaining sauce.
  8. Top with shredded mozzarella cheese.
  9. Bake until cheese is melted and enchiladas are hot all the way through, about 20-25 minutes.
  10. Serve with sour cream, chopped tomatoes, green onion and sliced black olives