Green Chile Chicken Enchiladas
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Serves: 6
 
Ingredients
  • 1 Tbsp olive oil
  • 1 large shallot, chopped
  • 3 C shredded chicken
  • 28 oz jar green chile enchilada sauce
  • ½ C 0% Greek yogurt
  • 1½ cheddar cheese - can also use monterrey jack or pepperjack for added heat
  • ½ C chopped fresh cilantro
  • juice of 2 limes
  • S & P to taste
  • 6 flour tortillas
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add chopped shallots and cook approx 2 minutes until soft. Add 1½ C of the green chile enchilada sauce, chicken, and greek yogurt and mix. Add cheese, cilantro and lime juice and stir until incorporated. Season with S&P to taste.
  3. Line a large casserole dish with a thin layer of enchilada sauce to coat the bottom of the dish. Set remaining sauce aside.
  4. Begin assembling enchiladas by placing chicken mixture in a line in the center of the tortilla, roll and place seam side down in the casserole dish. Continue until all of the tortillas have been filled.
  5. Top enchiladas with remaining sauce and sprinkle with remaining 1 C of cheese.
  6. Bake 25-30 minutes until slightly golden brown and bubbly.
Good Thyme Tip- Enchiladas can be assembled up to a day ahead. Place foil over the top and store in the fridge until ready to cook. Remove foil and bake.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/green-chile-chicken-enchiladas/