Green Chile Chicken Enchiladas

These green chile chicken enchiladas are to die for!!! They're low carb, creamy, packed with flavor, and I could go on and on raving about them! Pretty easy to throw together especially cooking the chicken in the crock pot! Hope you enjoy :)

What you Need:

- 1.5 lbs chicken breast

- 2 small cans green chiles

- 8 oz low fat greek yogurt

- 4 oz low fat cream cheese (half a block)

- 2.5 cups low sodium chicken broth (1/2 cup for chicken)

- mission brand low carb tortillas

- 1 tbsp flour

- 2 jalapeños (1 diced, 1 sliced)

- about 1.5 cups of shredded cheese*

- salt/pepper

- tsp cumin

- tsp chili powder

- 1/2 tsp garlic powder

- cayenne

- large clove garlic, minced

- 1/2 a small sweet onion, diced

- 2 tbsp butter

- avocado/cilantro to top

*I like to mix half monterrey jack and half pepper jack or jalapeño shredded cheese

How you Do it:

(1) place chicken in crock pot with one can green chiles, 1/2 cup chicken broth, salt, pepper, garlic powder. Cook on low for about 5 hours or high for about 3 hours, shred when cooked

(2) Once chicken is cooked and shredded, add in cream cheese, about 1/2 cup cheese, chili powder & dash of cayenne, mix together.

(3) Leave chicken in pot, preheat oven to 375.

(4) Heat a medium or large sized pan over medium heat. Splash a little olive oil in the pan and saute the diced onion and 1 diced jalapeno for a few minutes. Remove from pan, and wipe a little with towel.

(5) Add butter to the pan and melt, then whisk in flour until combined. Slowly stir in 2 cups chicken broth until combined and let thicken a few minutes. Once thickened, add back the jalapeno & onion, add garlic, greek yogurt, rest of cheese, cumin, salt & pepper and turn off pan. Stir together to combine well

(6) Spread thin layer of the sauce in the bottom of the pan. Divide the chicken evenly among the tortillas (mine made 6 decent sized) and place seem down on the pan. Cover with the rest of the sauce, top with sliced jalapeno and sprinkle a little cheese on top. Place in oven for about 20 minutes until cheese is melted and slightly golden.

(7) Serve with avocado & cilantro on top if wanted!

Tips: Have your onion and jalapeno diced before you start making the sauce! I served with canned refried beans and it was delicious!