Chicken Enchiladas

Original recipe:

 Modified Recipe:

• ~1 pound chicken, cooked & shredded - I slow cooked mine for 8 hours on low covered with chicken broth
• 1 large can organic cream of chicken soup
• one small container of Greek yogurt
• 1 small can green chiles - do not drain
• 3 tablespoons ground flaxseed
• 1/3 cup salsa
• whole wheat tortillas
• cheddar cheese, shredded

Mix soup, Greek yogurt, flaxseed and green chiles together.

Spread a thin layer of salsa in the bottom of your 9x12" pan to prevent sticking.

Begin filling each tortilla with chicken, cheese and sauce.

Cover with remaining sauce and sprinkle a thin layer of cheese on top.

Bake at 350 degrees for 40 minutes. Enjoy!