Healthier Chicken Enchiladas

I had never tried enchiladas before because they always have cheese! So I thought I could make my own healthier version without cheese. With the help of my husband (who orders enchiladas whenever he has the chance), we put together an assembly station--with him warming the corn tortillas, and myself stuffing and wrapping--and came up with a pretty tasty adaptation of a mexican staple. His portion had cheese, of course.

 Healthier Chicken Enchiladas
For the filling

• shredded chicken, about 2 large breasts
• small onion, chopped
• 1 tablespoon minced garlic
• 7-ounce can chopped green chilies
• non-fat, plain greek yogurt
• cheese (optional)

For the rest

• 10 corn tortillas
• 20-ounce can good enchilada sauce (we like Cha Cha's)
• olive oil
• cilantro

Preheat oven to 400. 

Start by sautéing the onions and garlic with a little bit of olive oil for a few minutes, until onions become soft. Add shredded chicken and green chilies. Cook for another minute. 

This is where its helpful to have another set of hands for the assembly line! 

Pour 1/4 cup of the enchilada sauce into a pie dish (you could use a large, shallow bowl). This will be the first stop for the corn tortillas. 

In another skillet, heat enough olive oil to coat the pan over medium-low heat--second stop for tortillas.

Third stop is the chicken/onion mixture: filling station. 

Final resting spot for the tortillas is a baking dish, large enough to fit ten enchiladas. I like to put a coat of enchilada sauce on the bottom of this dish to prevent sticking. 

Also make sure to have the greek yogurt and cheese easy to reach at the last station, when you're filling the little guys.

Place a corn tortilla in pie dish to coat with sauce. Transfer to warm skillet with oil. Heat for about 30 seconds, flip, and heat for 30 seconds more. 

Move warm tortilla to baking dish; fill with chicken mixture; add a dollop of greek yogurt and cheese (if you want), and roll up! 

Once you have filled and rolled all 10 tortillas, cover the little guys with the rest of the enchilada sauce. Top with cheese (if you want). Bake for 20 minutes, or until sauce/cheese becomes bubbly. 

Garnish with chopped cilantro.