4 mini Enchiladas= 200 calories, 26g protein
1 90 Calorie Flat Out Wrap
2 oz Shredded Chicken Breast (canned or rotisserie)
1 tbsp Reduced Fat Shredded Mozzarella Cheese
1 tbsp Reduced Fat Shredded Mexican Blend Cheese
Sauce:
2 tbsp Plain Greek Yogurt
1 tbsp 99% Fat Free Chicken Broth
1tbsp Salsa Verde
2tbsp Green Chilies
Steps:
1. Preheat oven to 350 (or use a toaster- these are mini, but filling!).
2. Cut your flat out wrap into 4 equal rectangles.
3. Add 1/4 of the chicken breast to the four rectangles.
4. In a small bowl, mix the sauce ingredients. Top each of your four enchiladas with only a spoonful of this mixture, then tightly wrap and place in a baking dish.
5. Top the four enchiladas with the rest of the sauce, and sprinkle the cheeses over top.
6. Place in oven (or toaster) for about 15 minutes or until hot and cheese has melted.
