Wednesday, October 19, 2011

Creamy Chicken Enchiladas

This is a quick and easy version of chicken enchiladas that packs a lot of flavor punch. I've seen recipes for 'creamy chicken enchiladas' that use either cream cheese or sour cream in the filling. To lower the calories and fat, I used nonfat plain greek yogurt instead of the other creamy ingredients that are higher in calories and fat. You still get all the cool, creamy refreshing flavor of the sour cream, but without the calories and fat. 
The nonfat, plain greek yogurt is one item that seems to always be on my grocery list nowadays. It substitutes SO WELL in place of sour cream in any recipe... it's unreal.

This recipe was a weeknight inspiration when I got home late from work and needed to whip up a quick dinner... before heading out again to see our new baby nephew that had just been born! Usually when these rushed evenings happen, I get a flood of 'oh crud' feelings and my adrenaline pumps, but some of my most creative and successful recipes come from those moments on the fly. On this particular night, I opened the fridge and saw a big bundle of cilantro. "That's it" I thought, "I'm going to use that cilantro and I'm going to use the greek yogurt to make quick, creamy, healthy mexican enchiladas". The rest of the ingredients I needed to make the enchiladas are just staples that I almost always have on hand (so you likely will too). It was a no brainer; boil the chicken. assemble enchiladas. bake. done. out the door. We even got to pack some up and take it to the hospital to share with the new parents!

Ingredients (makes one 9x13 casserole dish):
  • 3 cups cooked Chicken, shredded or cubed
  • 12 oz. plain, nonfat Greek Yogurt 
  • 1/2 cup chopped Cilantro
  • One 4-oz. can of diced Ortega Chiles, drained
  • 2 cups shredded Cheese, divided (I used a 4 cheese mexican blend, but you can use mozzarella, pepperjack, anything you like)
  • 1/2 cup diced Tomato, (or 1/4 cup Salsa)
  • 8 medium sized Flour Tortillas, OR 10 small Corn Tortillas
  • One 28-oz. can of Green Enchilada Sauce

Mix your 3 cups chicken, 12 oz. yogurt, 1/2 cup cilantro, ortega chiles, 1 cup cheese, and 1/2 cup tomatoes all together in a bowl.

In the bottom of your 9x13 baking dish, spread 1 large spoonful of the green sauce. This will keep the tortillas from baking onto to the dish.

Warm tortillas by wrapping them in a damp paper towel and steaming them in the microwave for a few minutes. This will make them pliable, so that they won't crack when you try to roll them up.

Stuff the warmed tortillas with as much of the creamy chicken filling mix as you can inside each tortilla. 

Roll them up and place seam side down in your sauced baking dish.

Once all your tortillas are rolled and nestled into the baking dish, pour the remainder of the green sauce over your little enchilada rolls.

Top with the other cup of shredded cheese (or more if you like) and bake, uncovered, at 350 degrees F for about 30 minutes, or until heated through and cheese is golden brown and bubbly on top. 

You can add or omit any ingredients you please. You really can't mess these up. It can even be as simple as just a little cheese and the chicken inside the tortillas and it will still be delicious and filling! Cover anything with sauce and cheese and you can't go wrong :)

1 comment:

  1. The creamy chicken enchiladas look wonderful and I can't wait to make them! I was hoping this could be a crockpot recipe! You think I could put raw chicken in the crockpot along with the other ingredients and it be just as good? Never cooked with greek yogurt, but have bought it and I'm ready!! Thank you so much in advance for these wonderful recipes!