When I’m in the mood for some easy comfort food, I make these green chile chicken enchiladas. Not your typical comfort food I know, but why not? I also love these enchiladas because you can make them ahead of time, if I’m ever bringing dinner to a friend, this is usually what they get!
If you want to take a shortcut and skip cooking the chicken breast at home, you can grab a rotisserie chicken and use that instead. Usually with a rotisserie chicken you have some leftover which is always a huge bonus!
There aren’t a ton of ingredients that go into these enchiladas, and as far as enchiladas go they are definitely on the healthier side. Made with shallots, greek yogurt, green chile sauce, fresh cilantro, a squeeze of lime and not a lot of cheese. The filling is made in one pan in a matter of about 5 minutes or so. Once you have the filling it’s time to begin the assembly line. You can use whatever type of tortillas you prefer, but flour tortillas usually hold up a little better.
Line a casserole dish with the green chile sauce. Assemble the tortillas with a large spoonful of filing, roll them up and line them side by side in the casserole dish. Top with a bit more enchilada sauce covering the tops of the tortillas and sprinkle with cheese.
You can either cook the enchiladas right away, or cover them in foil and pop them in the fridge for up to 24 hours to cook later. I love having dinner options that I can pre-make, lets face it…we are all busy and need any shortcuts we can get!
How good do these cheesy, creamy (yes, I said creamy), slightly spicy but not too hot for the kids, enchiladas look? They are on point and definitely need to be added to your “meals to make” list.
- 1 Tbsp olive oil
- 1 large shallot, chopped
- 3 C shredded chicken
- 28 oz jar green chile enchilada sauce
- ½ C 0% Greek yogurt
- 1½ cheddar cheese - can also use monterrey jack or pepperjack for added heat
- ½ C chopped fresh cilantro
- juice of 2 limes
- S & P to taste
- 6 flour tortillas
- Preheat oven to 375 degrees.
- Heat olive oil in a large skillet over medium heat. Add chopped shallots and cook approx 2 minutes until soft. Add 1½ C of the green chile enchilada sauce, chicken, and greek yogurt and mix. Add cheese, cilantro and lime juice and stir until incorporated. Season with S&P to taste.
- Line a large casserole dish with a thin layer of enchilada sauce to coat the bottom of the dish. Set remaining sauce aside.
- Begin assembling enchiladas by placing chicken mixture in a line in the center of the tortilla, roll and place seam side down in the casserole dish. Continue until all of the tortillas have been filled.
- Top enchiladas with remaining sauce and sprinkle with remaining 1 C of cheese.
- Bake 25-30 minutes until slightly golden brown and bubbly.
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