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 1½ cups Plain Mountain High Yoghurt- ¼ cup sour cream
- 1 cup salsa verde
- 6 6-inch flour tortillas
- 2 boneless, skinless chicken breast halves, cooked and diced
- ¼ onion, chopped
- Salsa and chopped ripe black olives (optional)
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In medium glass or ceramic bowl, gently stir together yoghurt, sour cream, and salsa verde until well blended. Spread two tablespoons of mixture on each tortilla.
Divide chicken and onion evenly over sauced tortillas. Roll tortillas and place seam-side down in a 7x9-inch baking dish. Top with remaining sauce. Bake at 350ºF for 20 to 25 minutes, until bubbly. Serve topped with your favorite salsa and black olives, if desired.
Makes 2 servings of 3 enchiladas.
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| Calories - 210 |
| Total Fat - 6g |
| Cholesterol - 35mg |
| Potassium - 211mg |
| Sodium - 540mg |
| Total Carbohydrates - 22g |
| Protein - 16g |
| Fiber - 0g |
| Calcium - 15.9% |
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Serving size: 3 enchiladas.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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