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Green Chile Chicken Greek Yogurt Enchiladas


  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x
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Ingredients

FOR THE ENCHILADAS:

  • 12 Siete Almond Flour Tortillas (corn or flour tortillas will work as well!)
  • 2 c shredded chicken (can use meat from 1 rotisserie chicken)
  • 1 c greek yogurt
  • 8 oz can diced green chiles
  • 3 c shredded pepper jack cheese
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • lime wedges, for serving
  • Cilantro, as garnish
  • jalepenos, as garnish

FOR THE SAUCE:

  • 3 T butter
  • 3 T all-purpose flour
  • 1 1/2 c chicken broth
  • 1 c greek yogurt
  • 3/4 tsp pepper
  • 1 tsp salt
  • 4 oz can diced green chiles

Instructions

  1. Preheat oven to 375 and grease casserole dish; set aside.
  2. To make the Greek Yogurt Sauce, heat butter in a small saucepan over medium heat. When butter is melted, whisk in flour until creamy.
  3. Add chicken broth and spices to the saucepan, and stir.
  4. Now add greek yogurt and green chiles and reduce heat to medium-low, stirring every few minutes until it has thickened. Reduce heat to low and let simmer while you prepare the chicken, stirring occasionally.
  5. In a mixing bowl, combine shredded chicken, garlic, greek yogurt, green chiles, salt, pepper, cumin, garlic powder, and 1 cup shredded cheese.
  6. Heat up tortillas by wrapping in a dish towel and microwaving for about 30-40 seconds.
  7. Ladle a little greek yogurt sauce into the bottom of your casserole dish.
  8. To assemble, place a little shredded chicken and cheese into each tortilla, roll up and place seam side down. Repeat with remaining tortillas.
  9. Pour remaining sauce all over the tops of enchiladas followed by cheese. Bake uncovered for 15-20 minutes, until cheese is melted.
  10. Option to top with cilantro, green onions, avocado slices, and jalapeno’s.

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