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Creamy Verde Enchiladas

A comfort food that is easy on the macros, but still full of flavor! 
Course: Main Course
Servings: 8 Servings
Calories: 282kcal

Ingredients

  • 2 cans Cream of chicken soup, healthy request (10.5 oz)
  • 1 Cup Non fat Greek Yogurt (221 g)
  • 1 Jar Salsa verde (we like medium heat) 16 oz
  • 16 oz Shredded chicken
  • 1 Tbsp Taco seasoning
  • 4 Joseph’s Lavash Wraps, with each wrap cut into four rectangles
  • 5 Oz Shredded cheese

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray. 
  • Mix shredded chicken with one tablespoon of taco seasoning until evenly distributed. 
  • Make creamy verde sauce by combining 2 cans of cream of chicken soup, jar of salsa verde salsa, and 1 cup of Greek yogurt until thoroughly mixed. Scoop out 1/2 cup of sauce and spread it evenly on the bottom of the 9x13 pan.
  • Assemble the enchiladas. Take one lavash rectangle (there should be 16 total) and place 1 oz of chicken on the end of the wrap. On top of the chicken, place a tablespoon of creamy verde sauce. Then roll into an enchilada. Place seam side down in the 9x13 pan. Continue with remaining wraps to make 16 enchiladas. See picture for how I arranged the enchiladas to fit into a 9x13 pan.
  • Pour remaining creamy verde sauce over the top of the enchiladas evenly. Then, top with 5 oz of shredded cheese. 
  • Bake in the oven at 350 degrees for about 30 minutes, or until hot and bubbly. 
  • Top with sour cream, additional Greek yogurt, cilantro, green onions, hot sauce, or additional salsa, if desired! 

Notes

Macros for 2 enchiladas are 9f/17.7c/30.8p. 
To find this recipe on MyFitnessPal search "How We Macro Creamy Verde Enchiladas."