Chicken Enchiladas

Chicken Enchiladas

These enchiladas are comfort food to me but made with real ingredients and none of the canned enchilada sauce or “cream of anything” soup.  My sister brought these to me after all my children were born and every time I make them (which is almost monthly) I am comforted from those “feel good sister vibes.  Go ahead, make this the new meal you bring to someone who needs some comfort and love.

Yields: 6 servings(serving size: 2 enchiladas and 1 tablespoon sour cream)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a saucepan, cook onion in butter until tender and golden.  Stir in flour and Chicken broth.
  3. Cook and stir until boiling and smooth.  Remove from heat and stir in Greek Yogurt.
  4. Spoon out about 1 1/2 cups of the sauce into a small bowl to use later  to top the enchiladas
  5. With the remaining sauce add shredded chicken, 1 cup of cheese, chiles, cumin, chili powder, garlic powder and salt.
  6. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds.
  7. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
  8. Top with reserved sauce and cheese.
  9. Bake for 25 minutes or until cheese is lightly browned and sauce is bubbly.
  10. Top with additional topping and enjoy