1 large onion, chopped (235 g)
1 large tomato, diced (250 g)
8 ounces chicken breast, cooked and shredded
1 (10 oz) can Old El Paso Green Chile Enchilada Sauce
1/3 cup plain non-fat Greek yogurt (75 g)
12 La Tortilla Low Carb Whole Wheat Tortillas

Preheat oven to 350°F. Sauté onion in a skillet over medium heat until tender. Add tomato, chicken breast and 2/3 of the enchilada sauce. Continue to heat and stir the mixture for 2-3 minutes until all ingredients are warmed. Remove from heat and stir in the yogurt. Divide the contents of the skillet evenly among the tortillas. rolling the tortillas around the chicken mixture and placing the enchiladas in a 9×13 baking dish that has been lightly sprayed with oil. Pour the remaining enchilada sauce over the prepared tortillas. Bake for 10-15 until the enchiladas begin to brown.

Nutrition Facts (6 servings of 2 enchiladas each):
185 Calories
Fat: 6 g
Carbs: 28 g
Protein: 20 g