Easy Green Chicken Enchiladas
Ingredients
The filling
-
4
cups
cooked chicken, shredded
-
2
tbsp
olive oil
-
1
small
yellow onion, diced
-
3
cloves
garlic, minced
-
1
can
green chiles (4.5 oz)
-
1
tsp
oregano
-
1
tsp
cumin
-
1
tsp
salt
-
½
tsp
black pepper
-
16
oz
salsa verde
-
3
cups
shredded cheddar or monterey jack cheese
-
¾
cup
plain Greek yogurt
-
½
cup
cilantro, chopped
-
8
8-inch
tortillas
Toppings
-
to taste
more Greek yogurt
-
to taste
cilantro
Instructions
- Add shredded chicken to a large bowl and set aside.
- Preheat the oven to 375°F and grease a 9x13 casserole dish, adding 1/4 cup salsa verde to the bottom.
- In a small sauté pan, heat olive oil over medium-high, add onions and cook until softened, then reduce heat and add garlic, oregano, cumin, salt, pepper, and green chiles, heating through for a minute.
- Pour the green chile mixture into the bowl with chicken, then add 1/2 cup salsa verde, 1.5 cups cheese, Greek yogurt, and cilantro, mixing until well combined.
- To each tortilla, add about 3/4 cup of the chicken mixture, roll up tightly, and place seam side down in the casserole dish.
- Repeat until all tortillas are filled and rolled, then add the remaining salsa verde and sprinkle with the remaining 1.5 cups of cheese.
- Bake for 35 minutes at 375°F, then broil for the last 5 minutes, watching closely to prevent burning.
- Let cool for 15 minutes before topping with more Greek yogurt and cilantro, then serve.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
60mg
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