Food Friday | Cheesy Chicken Enchiladas

For my second installment of Food Friday, I have actually cooked food! These creamy, cheesy chicken enchiladas were heavenly. This was the first time I had made enchiladas completely from scratch, and I was surprised how simple it was.

Ingredients:

• 2 1/2 cups chopped cooked chicken breast
• 2 cups (8 oz.) pre-shredded 4 cheese Mexican blend cheese
• 1 2/3 cups plain low-fat yogurt
• 1/3 cups butter, melted
• 1/4 cups chopped onion*
• 1 teaspoon minced garlic**
• 1/4 teaspoon black pepper
• 1 (10-12 oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup
• 1 (4.5 oz.) can chopped green chilies, drained*
• 8 (8-inch) flour tortillas
• 1 tablespoon olive oil
• Cooking spray
• 1/2 cup (2 oz.) finely shredded reduced-fat sharp cheddar cheese
• 1/4 cup chopped green onions*

1.  Preheat oven to 350 degrees.
2. Cut chicken into bite-size pieces. Season chicken with salt, pepper, garlic salt, and chili powder. Grill or bake until done. 
3. Combine first 9 ingredients in a large bowl. 
4. Heat a large skillet over medium-high heat. Working with one tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. 
5. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla.
6. Roll jelly-roll style. Place filled tortilla, seam side down, in a 13x19 inch baking pan coated with cooking spray. Repeat procedure with remaining 7 tortillas. Use remaining chicken mixture (about 1 cup) to spread over enchiladas. Cover and bake at 350 degrees for 15 minutes. Uncover, sprinkle evenly with cheddar cheese and green onions. Bake an additional 5 minutes or until cheese melts. ***

*Note that I don't particularly like these ingredients, so I replaced the chopped onion with onion powder and the green chilies with chili powder. You do you.

**I just used garlic powder instead.

***If you are making food for multiple people, then ignore this note. If you are making food just for yourself, then hear ye, hear ye! After combining all the ingredients (when I cooked this, I halved the recipe), I used enough chicken mixture to fill up and coat only one tortilla. I stored the rest of the mixture in the fridge so I could make one enchilada at a time from then on. That way, it is fresh, for the most part, every time you cook one! Considering the fact that I halved the recipe, this chicken mixture lasted nearly a week - about 5 enchiladas! Also, I just put the single enchilada in a smaller baking dish when cooking it. 

Enjoy!