Green Chili Chicken Enchiladas

A comforting and creamy chicken enchilada recipe with a healthier twist. Perfect for family dinners and celebrations like Cinco de Mayo.

By @wellplated

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 small Bell Peppers red, yellow, or orange; diced
• 1 medium Yellow Onion diced
• 1 tablespoon Olive Oil
• 2 cups Shredded Chicken
• 1.5 teaspoons Kosher Salt
• 1 teaspoon Chili Powder
• 0.75 teaspoon Garlic Powder
• 0.5 teaspoon Cumin
• 0.5 teaspoon Ground Black Pepper
• 1.5 cups Plain Nonfat Greek Yogurt
• 8 ounces Diced Green Chiles drained
• 2 cups Monterey Jack or Mexican Blend Cheese divided
• 8 pieces Whole Wheat Flour Tortillas 7-inch
• 15 ounces Green Enchilada Sauce
• 0 Diced Tomato
• 0 Cilantro
• 0 Avocado
• 0 Red Onion

Instructions

1. Preheat your oven to 350°F (175°C).
2. Sauté the diced bell peppers and onions in a tablespoon of olive oil over medium heat until soft.
3. Add shredded chicken and the seasonings to the sautéed vegetables and stir to combine.
4. In a bowl, mix the Greek yogurt, diced green chiles, 1 cup of cheese, and the remaining salt. Once the chicken and veggie mixture is cooled, stir it in to combine.
5. Fill the tortillas with the mixture, roll them up, and place seam side down in a greased 9x13-inch baking dish.
6. Pour the green enchilada sauce over the tortillas in the dish, then sprinkle with the remaining cheese. Cover and bake at 350°F for 30 minutes.
7. Uncover and bake for an additional 5 to 10 minutes. If desired, broil for added crispiness.
8. Serve with diced tomato, cilantro, avocado, and red onion as toppings.