Makes 12 enchiladas, each approximately 153 calories, 3.7 grams fat, 16.5 grams carbs, 2.3 grams fiber, 13.4 grams protein, 4 WW Points+ (including tortilla, but none of the optional ingredients)
2 cups rotisserie chicken meat
1 28 oz can of enchilada sauce
1 ½ cups grated or shredded low fat cheese, divided
½ cup non fat Greek yogurt, plain
Juice from 1 lime
12 corn tortillas
½ cup chopped green onions
1 large white onion, sliced
1 TBSP cumin
1 tsp olive oil
For serving (optional):
Slices of avocado
Additional yogurt or low fat sour cream
Heat the olive oil in a pan and add sliced white onion and cumin. Cook over medium until softened and starting to brown. While onion cooks, shred chicken meat (I used about 80 percent white meat and 20 percent dark). Mix the chicken, cooked onions, half of the cheese, yogurt, and lime juice together in a bowl.
Spray each side of tortillas with cooking spray and cook over medium-high heat in a non-stick pan, about 1 minute per side.
Spray casserole dish with cooking spray. Spread about a quarter of a cup of enchilada sauce over the bottom of casserole dish.
Take a tortilla and spread about a teaspoon full of sauce over one side and place about 1 ½-2 TBSP chicken mixture down the center. Fold sides over middle and place seam side down in casserole dish. Repeat with 11 additional tortillas.
Pour remaining enchilada sauce over and around filled tortillas. Top with remaining cheese and the green onions. I had a bit of chicken mixture left over so I threw that on top of the tortillas before I sprinkled with cheese and onions.
Bake on 350 degrees for 40 minutes or until cheese is melted and sauce is bubbling.