Chicken Enchiladas with Creamy Green Chili Sauce
Ingredients
- 1 lb. chicken
- 1/2 teaspoon of smoked paprika
- 1/2 cup of monterrey jack cheese
- 8-10 whole wheat tortillas
- 1 tablespoons of grape seed oil
- 1/2 cup of diced shallots
- 2 garlic cloves
minced
- 1/4 teaspoon of smoked paprika
- 1 tablespoon of arrowroot
- 1 cup of low sodium chicken broth
- 1 cup of plain green yogurt
- salt & pepper
- 7 oz. of diced green chili
- 1/2 cup of monterrey jack cheese
- toppings: avocado
diced tomato, cilantro, jalapano
Directions
- 1
Preheat oven to 350.
- 2
Heat a medium saucepan to medium high heat, add in grape seed oil and shallots. Cook until shallots are slightly browned, about 4-5 minutes.
- 3
Add in garlic, 1/4 teaspoon of smoked paprika, and arrowroot. Stir until arrowroot is combined and sticking to the shallots, about 1-2 minutes.
- 4
Next whisk in chicken broth. Bring to a boil and then let simmer for 5 minutes.
- 5
Whisk in greek yogurt, green chilis, and salt & pepper let simmer for another 2 minutes. Remove from heat.
- 6
In a large bowl add cooked chicken, 1/2 cup of monterey jack cheese, and 1/2 teaspoon of smoked paprika. Toss to combine.
- 7
Spray the bottom of a 13×9″ baking dish with PAM.
- 8
Add 1/3 cup of chicken mixture to tortilla, roll it up and lay down (seam side down) in baking dish. Continue until all tortillas are used up.
- 9
Cover enchiladas with creamy green chili sauce.
- 10
Sprinkle 1/2 cup of monterey jack cheese on top.
- 11
Bake in oven for 20 or until cheese is slightly browned.
- 12
Serve! Garnish with diced tomatoes, avocados, cilantro, or jalapenos.
Chicken Enchiladas with Creamy Green Chili Sauce
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About this Recipe
Craving a comforting, flavor-packed weeknight meal that's a step above takeout? These Chicken Enchiladas with Creamy Green Chili Sauce deliver authentic taste with an easy prep.
What sets these enchiladas apart is the luscious, creamy green chili sauce, made lighter with Greek yogurt and deepened with smoked paprika. It's an incredible balance of spicy and tangy flavors that coats tender chicken, all wrapped in wholesome whole wheat tortillas, creating a dish that feels special but is effortlessly achievable.
Prepare for a comforting dish where tender chicken and melty Monterrey Jack cheese are enveloped in soft whole wheat tortillas, all generously smothered in a vibrant, zesty green chili sauce. The sauce offers a subtle kick from the green chilis, mellowed by the creamy yogurt and warmed by the smoked paprika. With just 10 minutes of prep and 35 minutes of cook time, it's a wonderfully satisfying meal that easily fits into any busy schedule.
Customization & Variations
While delicious as is, you can easily adapt these chicken enchiladas. For a lighter touch, you could use more vegetables in the filling alongside the chicken. If you prefer a milder flavor, select a less spicy variety of green chilis or reduce the quantity slightly. For an extra pop of flavor and texture, consider adding corn or black beans to the chicken filling.
These enchiladas are perfect for a cozy family dinner or a casual gathering with friends. Serve them fresh from the oven, garnished generously with fresh avocado, diced tomato, cilantro, and extra jalapeño for a vibrant finish.