Easy Chicken Enchiladas {Gluten Free}
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
Easy and delicious enchiladas. Done in 40 minutes start to finish.
  • 10 oz shredded skinless rotisserie chicken, white meat -
  • 12 oz enchilada sauce (1½ cups).I used store bought. For lower sodium use homemade - divided
  • 2 tsp chili powder
  • ½ tsp cumin
  • 1 tsp garlic powder
  • 1 small can green chilies
  • 1¼ cup light shredded cheddar cheese (2% milk fat) - divided
  • 1 cup non-fat greek yogurt - divided
  • 6 large rice gluten-free tortillas (if not gluten-free, use white or whole wheat tortillas)
  1. Preheat your oven to 380 degrees F.
  2. Spray the bottom of a 9x13 rectangular cooking dish with non-stick spray or mist with oil.
  3. In a medium bowl, mix together the shredded chicken, ½ cup enchilada sauce, ½ cup shredded cheese, chili powder, cumin, garlic powder, green chilies and ½ cup greek yogurt.
  4. Place ½ cup of the chicken mixture into the middle of each tortilla and roll them up. Place steam side down in your baking dish. Rice tortillas tend to be a bit fragile, but in this case, its ok if they crack during rolling.
  5. Once all the tortillas are rolled and placed tightly in the dish, in a small bowl, mix together the remaining ½ cup of greek yogurt and 1 cup enchilada sauce. Pour over the enchiladas.
  6. Sprinkle remaining cheese (3/4 cup) on top of the enchiladas.
  7. Bake uncovered at 380 degrees F for 30 minutes until bubbly and brown.
  8. Serves 6.
WW PointsPlus per serving: 10
Serving size: 1 serving Calories: 381 Fat: 12 g Saturated fat: 3.9 g Carbs: 38 g Sugar: 3.3 g Sodium: 984 mg Fiber: 2.5 g Protein: 28 g Cholesterol: 58 mg
Recipe by Busy But Healthy at http://www.busybuthealthy.com/easy-chicken-enchiladas-gluten-free/