Enchiladas verdes de pollo en 30 minutos (¡con yogur griego!)

Ingredientes

• 2 1/2 cups shredded chicken breast
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 cup plain Greek yogurt (I use Fage 2%)
• 3/4 canned pinto beans, drained and rinsed
• 1 5oz can diced green chiles, drained
• 1/3 cup green enchilada sauce
• 3/4 cup shredded Colby jack or cheddar cheese
• 1/3 cup cilantro
• 6 8-inch whole wheat tortillas
• 1 cup shredded Colby jack or cheddar cheese
• 1 1/2 cups green enchilada sauce, divided

Preparación

1. 1

   Preheat oven to 375F. Spray a 9x13 inch baking dish with cooking spray. Place 1/2 cup enchilada sauce on the bottom and tilt to spread it out.

2. 2

   In a large bowl, make the filling: combine chicken, cumin, garlic powder, salt, yogurt, beans, chiles, sauce, cheese, and cilantro. Mix well to combine.

3. 3

   Place 1/2 cup of the filling in the middle of a tortilla and spread it out a bit. Roll it up tight and place in pan. Repeat with remaining tortillas. Top with remaining enchilada sauce (you'll have about a cup) and sprinkle with remaining 1 cup cheese.

4. 4

   Bake, uncovered, for 20 minutes. Top with cilantro, a dollop of Greek yogurt or sour cream, and devour with chips and guac!