Mexican food is the best! And you are going to LOVE these cheesy chicken enchiladas. They are healthy, delicious, and super easy to make! Even your picky eaters in the house will enjoy this awesome recipe. The best part? You can make this dinner ahead, and refrigerate up to 24 hours before cooking {Just make sure the enchiladas are heated through before serving. You may have to leave them in the oven a bit longer!} Enjoy!
Ingredients:
- 2 cups chicken, cooked and shredded
- 8 oz reduced fat cream cheese, softened
- 1/2 cup plain greek yogurt
- 28 oz enchilada sauce, divided
- 1/2 can refried beans
- 2 cups shredded cheese, of choice
- 1 cup frozen corn kernels, thawed
- 1 can black olives, sliced
- 1/2 teaspoon chili powder
- 1 package whole wheat tortilla shells
To Make:
- Preheat oven to 325 degrees F. Spray a 9 x 13 baking dish with cooking spray.
- In a large bowl, mix together the cream cheese, greek yogurt, and 1/2 enchilada sauce. Stir in 1/2 cup refried beans, and 1 cup of shredded cheese.
- In a separate bowl, mix together the shredded chicken, corn, black olives and chili powder. Add the chicken mixture to the cheese mixture and combine well.
- Pour half of the remaining enchilada sauce on the bottom of the baking dish. Spoon the filling into each tortilla, roll, and place into the baking dish seam down.
- Pour the remaining enchilada sauce over the top of the filled tortillas, and sprinkle with the remaining shredded cheese. Sprinkle with black olives, and bake in oven for 20 minutes. Serve warm.
