A healthy recipe for Mexican enchiladas uses shredded chicken breast, healthy condensed cream of chicken soup and low fat yogurt. Cheese, vegetables and spices complete this simple recipe. There are only approximately 15 minutes of active prep time for the dish.
Mix one can of condensed low sodium or low fat cream of chicken soup, three cups of cooked shredded chicken, 1 1/2 cups of plain low fat yogurt and seasonings in a bowl. Possible seasonings include cumin, salt, pepper, garlic and chili powder to taste. Add in chopped tomatoes, onions and any other desired vegetables. Up to 1/2 cup of salsa can also be added.
Warm corn tortillas in a skillet or microwave, then put 1/2 cup of the mixture into each tortilla. Roll them up and place in a casserole dish. When the dish is filled, pour any extra mixture over the tortillas. Cover with shredded cheese, then bake at 350 degrees Fahrenheit for around 30 minutes. Alternatively, add the cheese during the last five minutes of cooking.
Serve with sour cream, sliced green onions and other traditional Mexican side dishes, such as rice and refried beans. This recipe makes up to eight servings depending on size of the tortillas and casserole dish.