It’s hunting season, which means I’m officially a single parent while my husband hunts the great whitetail buck. I don’t mind, but I do need to plan easy meals to throw together after work.

Today it was Healthy Chicken Enchiladas. Rotisserie chicken and canned enchilada sauce make this a quick meal I can throw together while helping my daughter with her homework.

Healthy Chicken Enchiladas

Ingredients

• 8 low-carb tortillas
• 1 lb chicken shredded
• 4 oz can green chiles
• 10-12 oz can green enchilada sauce
• salt and pepper to taste
• 1 cup mexican cheese shredded
• 1 cup pepper jack cheese shredded
• ½ cup plain greek yogurt
• ½ lime juiced
• ⅛ cup cilantro

Instructions

• Gather all ingredients. 
• Preheat oven to 400 degrees. 
• Combine the shredded chicken, green chilis, ¼ can of green enchilada sauce, and ½ cup of each kind of cheese. Add salt & pepper, to taste. Mix well. 
• Lay out all tortillas and scoop mixture evenly among all tortillas.
• Roll each tortilla and place inside a greased 9 x 13 baking dish.
• In a blender, add remaining enchilada sauce, greek yogurt, lime juice, and cilantro. Blend to make a creamy sauce. Pour the sauce evenly over the top of all enchiladas.
• Sprinkle the remaining cheese over the top of all enchiladas.
• Bake for about 20 minutes or until the cheese is melted and tortillas are crispy. Let cool for about 10 minutes.

We followed up our meal with Hocus Pocus. Aly loves this movie, and Hannah thinks she would be a good Sarah.

Enjoy your October friends.