These Easy Chicken Enchiladas are a healthier version of one of my favorite Mexican dishes that’s gluten-free and absolutely delicious! Instead of using sour cream, I opt for Greek yogurt in this recipe which adds a creamy texture and tangy flavor. This comes together quickly and is great for when you want to serve a lot of people, or meal prep a delicious dish to enjoy throughout the week.
How to Assemble These Easy Chicken Enchiladas:
Easy Chicken Enchiladas (GF + Healthier Version)
Description
These Easy Chicken Enchiladas are a healthier version of one of my favorite Mexican dishes that’s gluten-free and absolutely delicious!
Ingredients
2 large chicken breasts (cooked and shredded)
1 cups shredded cheese (I recommend a cheese blend or marbled cheese)
19 oz. (large can) green enchilada sauce
1 cup Greek yogurt
8 corn tortillas
118 ml (1 small can) diced green chilis
salt (to taste)
pepper (to taste)
Instructions
- Preheat your oven to 350 F
- Add the shredded chicken, 1 cup of shredded cheese, chilis, salt, and pepper to a bowl and mix until combined
- Heat up the green enchilada sauce in a small sauce pan
- Using tongs, dip a corn tortilla into the sauce – make sure to dunk all parts of the tortilla
- Transfer the tortilla to a plate or cutting board and spread 1 tbsp of Greek yogurt down the middle
- Top the Greek yogurt with some of the shredded chicken mixture and roll the tortilla up into a tube using your hands
- Carefully place the tortilla seam-side down in a non-stick baking dish
- Repeat this process with each tortilla until all of the chicken mixture is gone
- Top the enchiladas with the remaining green enchilada sauce and shredded cheese and bake for 18-20 minutes until the cheese is melty over the top
- Serve with additional Greek yogurt over the top and enjoy!