Chicken Enchilada with Creamy Green Chili Sauce
Ingredients
The Enchiladas
-
1
lb.
chicken
-
½
teaspoon
smoked paprika
-
½
cup
Monterrey Jack cheese
-
8–10
whole
wheat tortillas
Green Chili Sauce
-
1
tablespoon
grape seed oil
-
½
cup
diced shallots
-
2
cloves
garlic, minced
-
¼
teaspoon
smoked paprika
-
1
tablespoon
arrowroot
-
1
cup
low sodium chicken broth
-
1
cup
plain Greek yogurt
-
to taste
salt & pepper
-
7
oz.
diced green chili
-
½
cup
Monterrey Jack cheese
Toppings
-
to taste
avocado
-
to taste
diced tomato
-
to taste
cilantro
-
to taste
jalapeno
Instructions
- Preheat the oven to 350°F.
- In a medium saucepan, heat grape seed oil and sauté shallots until browned.
- Add garlic, smoked paprika, and arrowroot, stirring until combined.
- Whisk in chicken broth, bring to a boil, then simmer for 5 minutes.
- Stir in Greek yogurt, green chilis, and season with salt and pepper, simmer for another 2 minutes.
- In a large bowl, combine cooked chicken, Monterrey Jack cheese, and smoked paprika.
- Spray a baking dish with cooking spray and fill tortillas with the chicken mixture, rolling them up.
- Place the rolled tortillas seam side down in the baking dish.
- Pour the green chili sauce over the enchiladas and sprinkle with Monterrey Jack cheese.
- Bake for 20 minutes or until the cheese is slightly browned.
- Serve garnished with avocado, diced tomatoes, cilantro, or jalapenos.
Nutrition Facts (estimated)
Servings
8-10 enchiladas
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
70mg
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