Easy Chicken Enchilada Recipe with Creamy Green Chili Sauce
Joyful Healthy Eats
Joyful Healthy Eats
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 5.0 from 1 reviews Chicken Enchiladas with Creamy Green Chili Sauce Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: Krista Recipe type: Chicken, Tex Mex, Easy Dinner Recipes Serves: 8-10 enchiladas Ingredients
  • 1 lb chicken ½ teaspoon of smoked paprika ½ cup of monterrey jack cheese 8-10 whole wheat tortillas Green Chili Sauce: 1 tablespoons of grape seed oil ½ cup of diced shallots 2 garlic cloves, minced ¼ 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 ½ cup of monterrey jack cheese toppings: avocado, diced tomato, cilantro, jalapano Instructions Preheat oven to 350. 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. Add in garlic, ¼ teaspoon of smoked paprika, and arrowroot. Stir until arrowroot is combined and sticking to the shallots, about 1-2 minutes. Next whisk in chicken broth. Bring to a boil and then let simmer for 5 minutes. Whisk in greek yogurt, green chilis, and salt & pepper let simmer for another 2 minutes. Remove from heat. In a large bowl add cooked chicken, ½ cup of monterey jack cheese, and ½ teaspoon of smoked paprika. Toss to combine. Spray the bottom of a 13x9" baking dish with PAM. Add ⅓ 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. Cover enchiladas with creamy green chili sauce. Sprinkle ½ cup of monterey jack cheese on top. Bake in oven for 20 or until cheese is slightly browned. Serve! Garnish with diced tomatoes, avocados, cilantro, or jalapenos. 3.3.3077



Log in or Register to write a comment.