This Easy Chicken Enchilada dish is sure to be a new favorite. It’s so easy to put together and perfect for a quick weeknight dinner or meal prep!
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- 2 Chicken breasts, cooked and shredded
- 1 jar (16 oz size) green chili salsa verde, divided
- ½ cups Plain Greek yogurt
- Salt and pepper to taste
- ½ cups Cheddar cheese (plus more for garnish)
- Salt and pepper to taste
- 1 teaspoon Cumin
- ½ teaspoon chili powder
- Tortillas (I used cashews from Siete Foods but you can also use corn)
Preparation
Preheat the oven to 350ºF.
In a large bowl, combine the shredded chicken, 1/3 of the salsa, yogurt, cheese, salt and pepper to taste, cumin and chili powder.
To build enchiladas, spread 1/3 of the salsa on the bottom of a large saucepan. Spread the tortillas with the chicken mixture, then roll up the tortillas and place them, seam side down, in a pan. Repeat with all the tortillas, until the casserole is full. Spoon the remaining salsa over the top, then grate the extra cheese over the top.
Bake for 15 minutes. (I like to broil for a few minutes at the end so the cheese is golden brown.)
