Chicken And Sour Cream Enchiladas With Fage Totalandreg Greek Yogurt Recipes

TOMATO AND CUCUMBER SALAD WITH FAGE TOTALANDREG; GREEK YOGURT

Tomato and Cucumber Salad with FAGE Totalandreg; Greek Yogurt image

A refreshing side salad or lunch time meal.

Provided by Food Network

Time 5m

Number Of Ingredients 4

Ingredients

½ Cucumber
3.5 oz Cherry tomatoes or baby vine tomatoes
¼ bunch of Dill
7 oz 0% FAGE Total® Greek Yogurt

Steps:

Peel cucumber length ways into long ribbons, retaining the flesh down to the pips and then discard the core. Cut tomatoes into quarters, and then mix with cucumber. Add chopped dill, along with salt and pepper to season and fold in yogurt. Chill for 1 hour.

APPLE AND CINNAMON MUFFINS WITH FAGE TOTALANDREG; GREEK YOGURT

Apple and Cinnamon Muffins with FAGE Totalandreg; Greek Yogurt image

FAGE Total® Greek Yogurt not only replaces some of the fats in these muffins but adds a delicious moistness as well.

Provided by Food Network

Categories dessert

Time 12m

Number Of Ingredients 12

Ingredients

4.4 oz FAGE Total® Greek Yogurt
7 oz plain flour
2 tsp baking powder and 1 tsp baking soda
2 tsp baking powder and 1 tsp baking soda
Pinch of salt
Pinch of ground nutmeg
2 tsp ground cinnamon
3.5 oz soft brown sugar
1 large egg
3.5 oz butter, melted
1 tsp vanilla extract
5.3 oz chunky applesauce

Steps:

Combine all dry and liquid ingredients in separate bowls. Mix the two sets of ingredients together until evenly combined. Spoon into muffin tin lined with paper muffin cases. Bake in a preheated oven at 390°F for 12-15 minutes until golden and firm. Cool slightly and lightly dust with icing sugar before serving.

GREEK YOGURT CHICKEN ENCHILADAS

Greek Yogurt Chicken Enchiladas image

This is my favorite enchilada recipe and I've switched out the sour cream for home-made Greek yogurt. It's perfect for meal prep and freezing too!

Provided by Mawthook

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium boneless skinless chicken breasts, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 whole wheat tortillas
2 cups cheese, grated
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups chicken broth
1 cup Greek yogurt
chives

Steps:

Preheat oven to 400 degrees F. unless freezing for future use.
Cook chicken and onions in oil over medium-high heat until just cooked and the chicken is no longer pink.
Dived evenly between tortillas and add 1 ½ tablespoons of cheese to each.
Roll enchiladas and place seam-side down in lightly greased 9x13" baking dish.
Melt butter (or margarine) in saucepan. Stir in flour and continue stirring until bubbly (roux). Gradually whisk in chicken broth. Continue whisking until thick and bubbly.
Remove from heat. Stir in Greek yogurt. Pour sauce evenly over enchiladas.
Top with remaining cheese and snipped chives. Dish may be double-wrapped and frozen at this point.
Bake at for 20 minutes until cheese is melted and sauce near edges is bubbly.
Recommended wines are Chablis, Beaujolais, Zinfandel, Argentine Malbecs.

Nutrition Facts : Calories 737.8, Fat 37.2, SaturatedFat 17.7, Cholesterol 104.4, Sodium 2006.1, Carbohydrate 64.3, Fiber 0.7, Sugar 1.6, Protein 36.2

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