Prep time
5 mins
Cook time
35 mins
Total time
40 mins

Recipe type: Main
Serves: 4
1 T olive oil
1/2 T butter
1/2 yellow onion, diced
3 garlic cloves, minced
1/2 t garlic powder
3/4 t salt
1/2 t ground cumin
1/2 t ground coriander
3 1/2 T flour
2 1/2 c chicken stock, hot
6 oz. non fat plain Greek yogurt
3 c cooked chicken shredded (I used a double batch of Super Easy Slow Cooker Chicken Tacos)
7 oz Diced Green Chilies Fire Roasted, mild
8 to 10 whole wheat flour tortillas
1 c low fat mozzarella cheese, shredded
2.25 oz sliced black olives
fresh tomato, diced
cilantro, chopped
preheat the oven to 350 degrees
spray a 13 x 9 baking dish with cooking spray
add olive oil and butter in a med sauce pan over med heat
add onion and garlic and allow to cook for 3 min
add in garlic powder, 1/4 t salt, 1/4 t cumin, and 1/2 t coriander
stir in flour and cook for 1 min
slowly whisk in the hot chicken stock
continue to whisk until no lumps of flour remain
bring to a boil then reduce heat
allow to simmer for 10 min
once it has thickened remove from heat and whisk in the Greek yogurt
in a med bowl combine shredded chicken with 1/2 of yogurt mixture
stir in 2 T of green chilies, 1/4 t cumin and 1/4 t coriander
dip each tortilla into the remaining yogurt mixture and fill with 1 T of chicken mixture
roll and lay seam down into the baking dish
continue with remaining chicken and tortillas
pour remaining sauce on top of tortilla rolls evenly
sprinkle with cheese, then remaining green chilies and sliced olives
place in the oven for 20 min until heated through
garnish with dice tomatoes and chopped cilantro and serve!


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