#tastyenchiladas

These lighter chicken enchiladas are creamy and tasty. They are a take on the traditional Mexican dish. With Greek yogurt and low-fat cheese, they're a treat you can enjoy without feeling bad about it!

Ingredients: 2 cups cooked shredded chicken breast. 1 can 10 oz reduced-fat cream of chicken soup. 1 cup plain nonfat Greek yogurt. 1 cup reduced-fat shredded cheddar cheese, divided. 1 can 4 oz diced green chilies. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. 8 small whole wheat flour tortillas.

Instructions: Warm the oven up to 175F 350C. Shred the chicken and mix it with Greek yogurt, 3/4 cup of shredded cheese, diced green chilies, ground cumin, and garlic powder in a large bowl. Combine well. Spread the chicken mixture out evenly on the flour tortillas and put one in the middle of each one. Place the rolled-up dough seam-side down in a 9x13-inch baking dish that has been greased. Add the last 1/4 cup of shredded cheese on top of the enchiladas. Put the enchiladas in an oven that has already been heated up for 20 to 25 minutes, or until they are hot all the way through and the cheese is melted and bubbly. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

For a filling plant-based meal, try these tasty and healthy Vegan Sweet Potato Black Bean Enchiladas. When you wrap sweet potatoes, black beans, and savory spices in tortillas and top them with enchilada sauce and vegan cheese, you have a filling that is both tasty and filling.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 can 15 oz black beans, drained and rinsed. 1 red bell pepper, diced. 1 small red onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small tortillas corn or flour. 2 cups enchilada sauce store-bought or homemade. 1 cup vegan shredded cheese. Fresh cilantro for garnish.

Instructions: Preheat the oven to 375F 190C. In a large skillet, saut the sweet potatoes, red bell pepper, and red onion over medium heat until they begin to soften, about 8-10 minutes. Add the minced garlic, ground cumin, chili powder, paprika, salt, and pepper to the skillet. Cook for an additional 2 minutes, stirring frequently. Stir in the black beans and cook for another 2-3 minutes until heated through. Warm the tortillas in the microwave for about 30 seconds or until pliable. Spread a small amount of enchilada sauce on the bottom of a baking dish. Spoon the sweet potato and black bean mixture evenly onto each tortilla, roll them up, and place them seam side down in the baking dish. Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle vegan shredded cheese on top. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. Garnish with fresh cilantro and serve hot.

Prep Time: 20 minutes

Cook Time: 25 minutes