Recipe time... Check out this recipe from Flourish for Cheesalicious Chicken Enchiladas!

Here is a recipe from Flourish

** I'm always looking for new bariatric friendly recipes, would love to have everyone share something**

Cheesalicious Chicken Enchiladas

Posted from Facebook because it was requested so often… Enjoy!

These enchiladas have two secret ingredients: yogurt and beans. Believe me, I’ve tried this out on the pickiest of eaters, and they’ve had NO idea they were eating white bean puree, AND they LOVED it. (Might I also add they said it was their favorite enchiladas;). If you wanted to sneak more veggies in, cube up a yellow squash to stuff into the enchiladas. Serve with a fresh pineapple salad. YUM!

4 large cooked boneless, skinless chicken breasts (about 4 cups)
1 cup non-fat Greek yogurt
1 (10 ¾ ounce) can low-fat cream of chicken condensed soup
10 ounces (about 2 cups) reduced-fat 2% shredded cheddar cheese
1 (4 ounce) can mild green chopped chilies, drained
about 10 high-protein, high-fiber flour tortillas (such as Flat-Outs)

Cheesy Topping:
1 (14 ounce) can great northern beans, drained
8 ounces plain yogurt or light sour cream
1 ½ cups 2% reduced fat shredded Mexican shredded cheese blend
¼ cup sliced green onions (optional)

1. Preheat oven to 350 degrees F and spray a 9×13 inch baking dish with nonstick cooking spray; set aside.
2. Mix together the chicken, yogurt, condensed soup, shredded cheddar cheese, and green chilies. Stuff each tortilla with ½ cup of chicken mixture, and roll up. Place each rolled up tortilla seam side down in the baking dish. Set aside.
3. In a blender, combine beans with plain yogurt (or sour cream). Process until smooth (may need to add a splash of milk or chicken broth to reach a smooth consistency). Add shredded cheese and pulse blender once just to combine. Spread cheesy topping evenly over the enchiladas.
4. Bake uncovered for 30 minutes, until toasty and bubbly.
5. Sprinkle chopped green onions over enchiladas and serve!