Description
This easy Chicken Enchilada with Creamy Green Chili Sauce is made with Greek Yogurt, smoked paprika and spicy green chilis! It’s an easy weeknight meal that beats going out to eat!
Ingredients
Scale
- 1 lb. chicken
- 1/2 teaspoon of smoked paprika
- 1/2 cup of monterrey jack cheese
- 8–10 whole wheat tortillas
Green Chili Sauce:
- 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
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, 1/4 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, 1/2 cup of monterey jack cheese, and 1/2 teaspoon of smoked paprika. Toss to combine.
- Spray the bottom of a 13×9″ baking dish with PAM.
- 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.
- Cover enchiladas with creamy green chili sauce.
- Sprinkle 1/2 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.
