30-Minute Green Chicken Enchiladas (with Greek yogurt!)
Oven-baked chicken enchiladas with the most flavorful (never dry) filling are a life-saver weeknight dinner! This quick recipe uses jarred enchilada sauce and pre-cooked chicken for ease, plus fiber-rich pinto beans, fresh cilantro, canned chiles, spices, shredded cheese, and Greek yogurt for next level creaminess. Talk about flavor and texture! This enchilada recipe has got it all. (You'll need a 16oz jar of sauce for the recipe.)
Ingredients
- 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
Instructions
- 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
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
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
Bake, uncovered, for 20 minutes. Top with cilantro, a dollop of Greek yogurt or sour cream, and devour with chips and guac!
Cook it from the original
This recipe comes from hummusapien.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on hummusapien.com