Melt butter in large saucepan and saute onion, pepper and garlic until soft.
Remove from the heat and add the salsa, chicken, taco seasoning and ½ c cheese.
In a separate bowl, mix the cream of mushroom, yogurt and milk. Add ½c of the sauce to the chicken mixture.
Add a full ¼ c chicken filling to each tortilla and roll.
Place seam down in a greased 9x13 baking dish. Continue until finished. Pour the remaining sauce over the tortillas.
Sprinkle the remaining cheese over the top.
Bake at 400F for 20 mins or until cheese is browned and bubbling. Garnish with cilantro as desired and serve with salsa.
Prepare as directed and place in freezer safe 9x13 baking dish. Seal tightly and freeze. Prior to baking allow to thaw overnight in fridge. Bake as instructed above. Leftovers can also be frozen as desired
Macros Per Enchilada: 10g Net Carbs, 14g Fat, 24g Protein