A few weeks ago the folks over at Chobani contacted me about trying out some of their low-fat Greek yogurt, and challenging me to substitute the plain variety in some of my recipes that included sour cream. Being the polite girl that I am, I happily obliged. Fast forward a few weeks when a massive package full of yummy Chobani yogurts magically appeared on my doorstep – score! The package included all sorts of different flavors, from strawberry to pomegranate, but I think my favorite of all the fruit flavored varieties was the blood orange – tangy, not overly sweet and d.e.l.i.c.i.o.u.s.
Since I’m all about lightening up some of my favorite comfort foods right now, (eh hem…wedding diet) I knew immediately that I wanted to use the plain greek yogurt to make a lighter version of these sour cream enchiladas (pardon the less than stellar photos) that are a favorite in our household, but not exactly figure-friendly.
In the original recipe I use sour cream, full-fat monterrey jack cheese, and white flour tortillas – not a total belly buster by any means, but definitely won’t help you out in the weight loss department. In this version, I cut the butter down and used a little olive oil to add in some heart-healthy fat to the roux. The roux is then used for the base of the cream sauce made with chicken stock, spices and non-fat greek yogurt. Juicy rotisserie chicken is then rolled up tight in a whole-wheat tortilla, lined up in a baking dish and smothered with the creamy sauce.
Instead of adding cheese directly to the sauce I opted to cover the top of the enchiladas with a generous handful of low-fat mozzarella as an alternative to full-fat monterrey jack. For an even more melt-in-your-mouth end result, dunk each tortilla in the sauce before, let soak for a minute and then fill with chicken and roll it up. Top with fresh tomatoes, cilantro, green onions, and black olives.
These are great straight out of the oven, but Kevin liked them even better the next day, when he “couldn’t tell” that these were made with whole-wheat flour tortillas instead of white flour. Either way you eat them, straight out of the oven or the next
day, these light enchiladas are every bit as satisfying as the original
- 1 tablespoon olive oil
- ½ tablespoon butter
- ½ cup onion, diced
- 2 garlic cloves, minced
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 3 ½ tablespoons flour
- 2 ½ cups hot chicken broth
- ½ teaspoon salt
- 1 - 6 ounce container Chobani plain greek yogurt
- 1 rotisserie chicken, meat shredded
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- 8-10 whole-wheat flour tortillas
- 1 cup low-fat mozzarella cheese
- Preheat oven to 350 degrees and grease a 13X9 baking dish.
- Heat olive oil and butter over a medium heat in a medium saucepan. Add onion, garlic, ¼ teaspoon salt, ½ teaspoon cumin, ¼ teaspoon ground coriander and cayenne. Cook until onion and garlic are fragrant and translucent, about 3-4 minutes.
- Stir in flour. Cook one minute.
- Turn off heat and slowly whisk in hot chicken stock. Making sure there are no lumps, add salt. Bring to a boil and then reduce to a simmer until thickened, about ten minutes. Remove from heat and stir in yogurt. Season with plenty of salt and pepper and cayenne pepper if neccessary.
- Combine shredded chicken, ½ teaspoon cumin, ¼ teaspoon coriander and ½ cup of sauce in a medium bowl.
- Fill tortillas evenly with chicken, roll up and place in greased baking dish. If you want a more pliable tortilla, dip tortilla in sauce for a few seconds to let soak, before filling with chicken and rolling.
- Cover enchiladas with remaining sauce.
- Top with shredded mozzarella cheese.
- Bake until cheese is melted and enchiladas are hot all the way through, about 20-25 minutes.
- Serve with sour cream, chopped tomatoes, green onion and sliced black olives