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Name: 30-Minute Green Chicken Enchiladas (with Greek yogurt!)
Yield: 6
Ingredients: 2 1/2 cups shredded chicken breast; 1/2 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/2 cup plain Greek yogurt (I use Fage 2%); 3/4 canned pinto beans, drained and rinsed (unit not specified by source); 1 5oz can diced green chiles, drained; 1/3 cup green enchilada sauce; 3/4 cup shredded Colby jack or cheddar cheese; 1/3 cup cilantro; 6 8-inch whole wheat tortillas; 1 cup shredded Colby jack or cheddar cheese; 1 1/2 cups green enchilada sauce, divided

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30-Minute Green Chicken Enchiladas (with Greek yogurt!) · Menu Wizard

30-Minute Green Chicken Enchiladas (with Greek yogurt!)

Originally by Alexis Joseph, MS, RD · hummusapien.com

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Oven-baked chicken enchiladas with the most flavorful (never dry) filling are a life-saver weeknight dinner! This quick recipe uses jarred enchilada sauce and pre-cooked chicken for ease, plus fiber-rich pinto beans, fresh cilantro, canned chiles, spices, shredded cheese, and Greek yogurt for next level creaminess. Talk about flavor and texture! This enchilada recipe has got it all. (You'll need a 16oz jar of sauce for the recipe.)

servings: 6
Prep: 10 min
Cook: 20 min

Nutrition hasn't been added for this recipe.

Ingredients

Protein

2 1/2 cups shredded chicken breast
3/4 canned pinto beans, drained and rinsed (unit not specified by source)

Dairy & eggs

1/2 cup plain Greek yogurt (I use Fage 2%)
1 3/4 cups shredded Colby jack or cheddar cheese

Pantry & baking

6 8-inch whole wheat tortillas

Herbs & seasonings

1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp kosher salt
1/3 cup cilantro

Oils, sauces & liquids

1 5/6 cups green enchilada sauce

Other

1 5oz can diced green chiles, drained

Steps

Preheat oven to 375F. Spray a 9x13 inch baking dish with cooking spray. Place 1/2 cup enchilada sauce on the bottom and tilt to spread it out.
In a large bowl, make the filling: combine chicken, cumin, garlic powder, salt, yogurt, beans, chiles, sauce, cheese, and cilantro. Mix well to combine.
Place 1/2 cup of the filling in the middle of a tortilla and spread it out a bit. Roll it up tight and place in pan. Repeat with remaining tortillas. Top with remaining enchilada sauce (you'll have about a cup) and sprinkle with remaining 1 cup cheese.
Bake, uncovered, for 20 minutes. Top with cilantro, a dollop of Greek yogurt or sour cream, and devour with chips and guac!

About this recipe

Alexis Joseph, MS, RD is credited as the creator. The original source remains authoritative. Saved copies and personal edits stay private. Rate a saved recipe to contribute to its community average.

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30-Minute Green Chicken Enchiladas (with Greek yogurt!)

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30-Minute Green Chicken Enchiladas (with Greek yogurt!)

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