Healthy Chicken Enchiladas

My husband didn't even realize I made a few little swaps to make this bad boy HEALTHY! They were SOOO good! (If you have really picky eaters, like I sometimes do, you can always use half wheat tortillas & half white.) I like wheat & my husband sometimes likes wheat.

Healthy Chicken Enchiladas

Ingredients:

Filling:
3 cups cooked, shredded chicken
2 (4 oz.) cans of green chiles, lightly drained
½ teaspoon cumin
1 cup of cottage cheese
Sauce:
1 teaspoon butter
½ cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (10 ounce) green chile enchilada sauce
½ cup plain greek yogurt
Monterey jack cheese or cheddar, shredded (as much or as little as you like) (I used about 1-1/2 cups)
8 wheat flour tortillas
Suggested toppings- handful of chopped fresh cilantro, green onions, tomatoes, and a dollop of greek yogurt.

Directions:
Preheat oven to 375 degrees.
In a blender, blend green chiles, cottage cheese, and cumin until smooth. In a separate bow, add cottage cheese mixture to shredded chicken. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Add salt & pepper. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and greek yogurt.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/3-1/2 cup of the chicken/cottage cheese filling. Top with shredded cheese. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full.
Pour the white sauce over the top of the enchiladas. Top with cheese (I did about ½ cup). Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro, green onions, tomatoes, and greek yogurt over the top and serve.
Mmmmm, ENJOY!

Did you know whole grains are excellent sources of antioxidants, fiber, phytonutrients
and vitamins, all of which contribute to good health?!

Here are some of the benefits:

Decreased risk of heart disease
Lower cholesterol levels
Protection against many types of cancer
Assistance with weight management

 

Source: http://www.montana.edu/wellness/UMforms/Whole_grains.pdf

Recipe inspired by: melskitchencafe