Skinny Chicken Enchiladas

Mexican food has been hit or miss during this pregnancy.For about 4 weeks at the beginning, I couldn't get enough of it...and then all it did was make me gag.
Somewhere in the past 15 weeks I came up with this amazing recipe for healthy chicken enchiladas.It is so easy and scrumptious.And at only 230 - 250 calories a serving (depending on the tortilla you use), that's pretty dang good for Mexican food!

Skinny Chicken Enchiladas

8 enchiladas
Ingredients1/2 cup chopped onions1 can Rotel12.5oz can white chicken breast1 can chopped green chilies1/2 cup black beans1/4 tsp cumin8oz plain greek yogurt1 can healthy request cream of chicken soup1/2 cup salsa1 cup shredded mozzarella cheeseCilantro8 whole wheat flour tortillas
Instructions1// Preheat the oven to 350 degrees. In a skillet over medium high heat, cook onions for 3 minutes. Add in the Rotel, chicken, green chilies black beans and cumin. Stir and heat thoroughly.
2// In a small saucepan, mix yogurt, soup, and salsa. Cook until heated through, stirring here and there.
3// Warm tortillas in between two wet paper towels in the microwave. Spoon 1/8 of the chicken mixture (about 2 tbsp) into a tortilla. Sprinkle with a pinch of cheese. Roll up and then place enchilada seam down in a sprayed glass casserole dish. Repeat with the other 7 tortillas.
4// Pour the soup mixture over the top of the tortillas. Sprinkle with remaining cheese. Add some dried cilantro to the top if desired. Place in the oven and bake for 20 minutes, until the cheese is bubbly and browning.


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