Enchiladas Healthified
Author: Jackie
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • One 28-ounce can red enchilada sauce
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 Flour Tortillas
  • 1 pound shredded chicken or ground beef , cooked
  • 1 4 ounce can diced green chilies
  • 1 cup Sabra Creamy Greek Yogurt Dip
  • 1 cup shredded cheddar cheese
  • 1 cup shredded cheddar cheese , for topping
  • Topping:
  • Sabra Salsa
  • Shredded lettuce
  • Sliced black olives
  • chopped cilantro
  1. Preheat oven to 350 degrees.
  2. In a sauce pan over medium heat, add oil and flour and mix until small clumps form.
  3. Pour in enchilada sauce, chicken broth, and add salt and pepper. Allow to simmer for 15 minutes.
  4. In a seperate bowl combine shredded chicken or cooked ground beef with Sabra Creamy Greek Yogurt Dip, diced chilies, and cheese, and mix until combined.
  5. Working one by one, carefully dip each tortilla in enchilada sauce then fill and roll with meat filling.
  6. Place rolls in a large 9x13 inch baking dish.
  7. Continue until you have used all tortillas and pan is full.
  8. Pour remaining enchilada sauce over tortilla rolls and sprinkle with 1 cup of cheese.
  9. Bake at 350 degrees for 20 minutes or until bubbly.
  10. Top with Sabra Salsa, shredded lettuce, black olives, and chopped cilantro.