These enchiladas are one of the meals that I remember my mom making while I was growing up, so when I make them, I’m instantly brought back to wonderful childhood memories. As an adult, I love this recipe because it’s easy enough to make after a long day at work, and we almost always have the ingredients for it on-hand. I’ve lightened it up a bit by substituting Greek yogurt for the sour cream that is typically used as the creamy base.

8 oz Greek yogurt
1 can cream of chicken soup
1 cup green onions, chopped, plus additional for garnish
2 cups cooked chicken
1/4 cup cilantro
4 whole wheat tortillas
1 cup shredded Mexican cheese

instructions:
Thoroughly combine the Greek yogurt, cream of chicken soup, and green onions in a small bowl.

Spread a large spoonful of the Greek yogurt mixture down the center of each tortilla. Top each one with chicken, cheese, and cilantro. Reserve 1/4 cup cheese.

Roll up each tortilla, and place in a greased baking dish.

Spread any remaining Greek yogurt mixture over the tops of the tortillas.

Cover with foil and bake at 350 for 25 minutes, or until bubbly. Remove the foil and sprinkle with the reserved 1/4 cup cheese, then bake, uncovered, for another 5 minutes.

Garnish with green onions, and enjoy!