Chicken Enchiladas

📝 Ingredients

• 1 Rotisserie Chicken (~ 2 cups shredded)
• 1 can of refried beans OR 1 can of black beans, drained/rinsed
• 1 10oz can of diced tomatoes + green chilies (drained)
• 1 cup of plain Greek Yogurt
• 1 pack of taco seasoning
• 1 package of Carb Balance Tortillas
• 2 cups shredded Mexican Cheese, divided
• 1 10z can of enchilada sauce
• Cilantro (chopped)

👩‍🍳 Directions

1. 1

   Preheat the oven to 350°F.

2. 2

   In a large bowl, combine shredded chicken, taco seasoning, yogurt, beans, drained diced tomatoes + green chilies, 1 cup of cheese. Stir until well mixed.

3. 3

   Scoop about ¾ cup of the mixture onto a tortilla (use less for smaller tortillas). Roll it up and place it seam-side down in a greased 9x13 baking dish.

4. 4

   Repeat until the dish is full or you run out of filling.

5. 5

   Pour the enchilada sauce evenly over the rolled tortillas.

6. 6

   Bake for 20 minutes.

7. 7

   Remove from oven, sprinkle 1 cup of Mexican cheese on top and return to the oven for another 5 minutes, or until the cheese is melted and bubbly.

8. 8

   Remove from the oven and top with fresh cilantro.

9. 9

   Serve with your favorite Mexican toppings such as avocado, salsa, salsa verde, etc.!