white chicken enchilada bake, take 2 recipe

i love enchiladas, but i don't love the calories, fat and manual labor that comes with them. i know, that sounds really lazy, but sometimes i just want some enchiladas that are good for me and don't require pretentious rolling.

this past weekend, i found the solution to my problem (can you say #firstworldprobs much?!). after seeing many "enchilada bake" that turned out to be just as unhealthy as traditional enchiladas, i went back to search on one of my favorite healthy-eating blogs, dashing dish. after a few minor tweaks to her recipe, i made the most delicious, not-horrible-for-you chicken enchiladas that the whole family loved! we made them as part of my birthday fiesta celebration and there wasn't one bite left!

white chicken enchilada bake, take 2

2.5 cups chicken breast, cooked and shredded

1 can diced tomatoes, drained

1.5 cups plain non-fat greek yogurt

1 4 oz. can chopped green chiles

1 tsp homemade taco seasoning

1 can white hominy, drained (could also use corn)

6 high fiber, whole wheat, low carb tortillas, cut into quarters (i use La Tortilla)

1/2 cup shredded pepper jack cheese (or cheese of choice) 

1. preheat oven to 375. spray a large baking dish with non-stick spray.
2. to make filling, combine chicken, tomatoes, yogurt, green chiles, taco seasoning and hominy in a large mixing bowl. mix until combined. 
3. start the layering with a layer of tortillas (it is okay if they don't fully cover bottom of dish). then follow with a thick layer of filling. repeat until filling is gone and end with a layer of tortillas on top.
4. sprinkle cheese on top tortillas. bake for 30-35 minutes or until cheese is melted and center is heated through. 

(slightly adapted from dashing dish)

be on the lookout tomorrow for a post about my stella & dot trunk show i am hosting! santa claus will be asking for a christmas list soon and some new gems fit perfectly in a stocking! 

xoxo,

clp