• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serving: 4

Ingredients

• 28 ounce can enchilada sauce (divided use)
• 5.6 ounce container plain Greek yogurt (or 3/4 cup sour cream)
• 1 ounce packet taco seasoning (can use low sodium)
• 3 cups shredded cooked chicken (I used rotisserie chicken)
• 8 medium flour tortillas (about 6 inches)
• 2 cups shredded Mexican cheese blend

Instructions

1. Preheat the oven to 375° F. Spray a 9×13-inch baking dish with nonstick cooking spray.
2. To the baking dish, add 1/4 cup enchilada sauce. Spread so the bottom is coated. Set aside.
3. To a bowl, add 5.6 ounce container plain Greek yogurt, 1/4 cup enchilada sauce, and 1 ounce packet taco seasoning Mix until fully combined.
4. Add 3 cups shredded cooked chicken to the bowl. Mix until fully combined.
5. To each tortilla, add 1/2 cup of the chicken mixture. (Optional: You can add a little of the shredded cheese into each enchilada as well. Roll each one up and place seam side down into the baking dish.)
6. Top the enchiladas with the remainder of the enchilada sauce.
7. Top the enchiladas with 2 cups shredded Mexican cheese blend.
8. Bake uncovered for 20-25 minutes or until the enchiladas are heated through and the cheese and sauce are bubbly.