white-verde chile chicken enchiladas

Name: White-Verde Chile Chicken Enchiladas
Prep time: 20 min
Cook time: 35 min
Yield: 10
Cuisine: Mexican
Ingredients: - 10 whole wheat soft taco shells; - 2 cups cooked, shredded chicken (i used boiled chicken breasts, but a total time saver is a rotisserie chicken); - 1/2 onion, diced; - 1 teaspoon garlic, minced; - 1/4 teaspoon corriander; - 1/4 teaspoon cumin; - dash of ground red pepper; - 28 oz can green chile enchilada sauce; - 2 cups shredded pepper jack cheese; - 3 tbsp. butter; - 3 tbsp. flour; - 2 cups chicken broth; - 1 cup plain greek yogurt; - 1 (4 oz) can diced green chillies

(1 RATING)

176 Pinches 1 Photo

Brandi Kirkpatrick

Burley, ID

Updated on Jun 16, 2012

Okay, so I found the base of this recipe on Pintrest. I HATE enchiladas with canned cream soup...bleck. However, I LOVE flavor! So, I used this recipe, made some adjustments and YUMMM!!!!

Rate

Not my picture, I will need to take one. I didn't remember til the pan was almost gone. I usually don't garnish with anything.

prep time 20 Min

cook time 35 Min

method Bake

yield 10 serving(s)

Ingredients

- 10 whole wheat soft taco shells
- 2 cups cooked, shredded chicken (i used boiled chicken breasts, but a total time saver is a rotisserie chicken)
- 1/2 onion, diced
- 1 teaspoon garlic, minced
- 1/4 teaspoon corriander
- 1/4 teaspoon cumin
- dash of ground red pepper
- 28 oz can green chile enchilada sauce
- 2 cups shredded pepper jack cheese
- 3 tbsp. butter
- 3 tbsp. flour
- 2 cups chicken broth
- 1 cup plain greek yogurt
- 1 (4 oz) can diced green chillies

How To Make white-verde chile chicken enchiladas

Step 1

Preheat oven to 350° and grease a 9x13 baking dish. Spread about 1/2 cup of enchilada sauce on the bottom of the baking dish.

Step 2

In a skillet warm a small amount of oil. Saute onion and garlic until translucent. Add chicken, seasonings and about 1/2 cup green enchilada sauce. Warm through.
Step 3

Soften tortillas (I use the microwave for about 15-18 seconds), just enough to make them pliable. Mix chicken and 1 cup cheese. Spread a small amount of chicken-cheese mixture on the edge of tortilla. Roll up in tortillas and place in pan over green sauce. Repeat. Spread a thin layer of green enchilada sauce over enchiladas to keep tortillas moist.
Step 4

In a sauce pan (I usually just reuse the chicken skillet), melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Step 5

Stir in yogurt and chilies. Do not bring to boil, you don't want curdled yogurt. Pour over enchiladas and top with remaining cheese. Drizzle any remaining green enchilada sauce over cheese.
Step 6

Bake 30 min and then under high broil for 3 min to brown the cheese. Let set for 5-10 minutes.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes