Ingredients:

  • 3 cups (450g) shredded chicken breast, pre-cooked
  • 1 cup (240g) low-fat plain Greek yogurt
  • 4 oz (113g) canned diced green chiles
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) onion powder
  • 2 cups (480ml) red or green enchilada sauce
  • 12 6-inch corn tortillas
  • 1.5 cups (170g) sharp white cheddar cheese, shredded
  • 1/2 cup (15g) fresh cilantro, chopped
  • 1/4 cup (40g) red onion, finely minced

Instructions:

  1. Heat the oven. Set your oven to 375°F (190°C). Note: This temperature ensures the cheese melts and browns before the tortillas get too mushy.
  2. Mix the filling. In a large mixing bowl, combine the 3 cups of shredded chicken, 1 cup of Greek yogurt, 4 oz of diced green chiles, 1 tsp of cumin, and 1/2 tsp of onion powder. Stir until everything is well incorporated and the chicken is evenly coated.
  3. Prep the dish. Warm your 2 cups of enchilada sauce in the microwave or on the stovetop until it is steaming. Pour 1/2 cup of that warm sauce into the bottom of your 9x13 inch baking dish and spread it around.
  4. The sauce dip. Take one 6 inch corn tortilla and dip it into the warm enchilada sauce for approximately 5 seconds. Wait until it feels pliable and soft before pulling it out.
  5. Fill and roll. Place a generous portion of the chicken filling into the center of the soaked tortilla. Roll it tightly and place it seam side down in the baking dish. Note: Seam side down is the secret to keeping them from unrolling as they bake.
  6. Coat the tray. Repeat the process for all 12 tortillas until the dish is full. Pour the remaining sauce evenly over the top of the rolled tortillas.
  7. Add the cheese. Sprinkle the 1.5 cups of shredded sharp white cheddar evenly over the sauce.
  8. Bake the tray. Place the dish in the oven and bake for 25 minutes. Watch for the cheese to be bubbling and slightly golden on the edges.
  9. The final touch. Remove from the oven and let it sit for 5 minutes. Garnish with 1/2 cup of chopped cilantro and 1/4 cup of minced red onion before serving. On nights when you crave a different kind of comfort, perhaps something with pasta instead of tortillas, this [creamy garlic chicken](https://cravinrecipes.com/recipes/creamy-garlic-parmesan-chicken/) is a fantastic one pot alternative that hits many of the same savory notes. But for tonight, we are sticking with the classic corn and chile combination that makes these enchiladas so legendary in my house. Easy Buffalo Chicken Dip Recipe Ready in 30 Min — Master easy buffalo chicken dip recipe using rotisserie chicken. Includes a c...Chicken and Broth for 4 Servings — Master this Chicken and Broth recipe for a versatile base. Learn the easy poa...Creamy Tuscan Garlic Chicken for 4 Servings — Master creamy tuscan garlic chicken with our 30-minute recipe. Includes a ste... $img_2$