Ingredients

The following ingredients have 4 Servings
  • 1 T olive oil
  • 1/2 T butter
  • 1/2 yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1/2 t garlic powder
  • 3/4 t salt
  • 1/2 t ground cumin
  • 1/2 t ground coriander
  • 3 1/2 T flour
  • 2 1/2 c chicken stock (hot)
  • 6 oz. non fat plain Greek yogurt
  • 3 c cooked chicken shredded (I used a double batch of Super Easy Slow Cooker Chicken Tacos)
  • 7 oz Diced Green Chilies Fire Roasted (mild)
  • 8 to 10 whole wheat flour tortillas
  • 1 c low fat mozzarella cheese (shredded)
  • 2.25 oz sliced black olives
  • fresh tomato (diced)
  • cilantro (chopped)

Instruction

  • preheat the oven to 350 degrees
  • spray a 13 x 9 baking dish with cooking spray
  • add olive oil and butter in a med sauce pan over med heat
  • add onion and garlic and allow to cook for 3 min
  • add in garlic powder, 1/4 t salt, 1/4 t cumin, and 1/4 t coriander
  • stir in flour and cook for 1 min
  • slowly whisk in the hot chicken stock
  • continue to whisk until no lumps of flour remain
  • bring to a boil then reduce heat
  • allow to simmer for 10 min
  • once it has thickened remove from heat and whisk in the Greek yogurt
  • in a med bowl combine shredded chicken with 1/2 of yogurt mixture
  • stir in 2 T of green chilies, 1/4 t cumin and 1/4 t coriander
  • dip each tortilla into the remaining yogurt mixture and fill with 1/4 to 1/3 cup of chicken mixture
  • roll and lay seam down into the baking dish
  • continue with remaining chicken and tortillas
  • pour remaining sauce on top of tortilla rolls evenly
  • sprinkle with cheese, then remaining green chilies and sliced olives
  • place in the oven for 20 min until heated through
  • garnish with dice tomatoes and chopped cilantro and serve!