Easy Chicken Enchiladas

These Easy Chicken Enchiladas are sure to be a new favorite. It’s so easy to put together and perfect for a quick weeknight dinner or meal prep!

These easy chicken enchiladas came about during one of Houston’s “the sky was blue 5 minutes ago but now it’s pouring and I’m going to have to canoe home from work” type of rainstorms. I’m pretty sure enchiladas must have been invented on a dreary rainy day because they just feel like the ultimate comfort food. But they’re comfort food with a side of spice and kick which makes me a big fan.

I’ve put a healthier twist on a classic by using my favorite cashew tortillas and greek yogurt for the creaminess factor. You’re going to love this healthier twist!

For these Easy Chicken Enchiladas you will need:

• chicken breasts
• green chili salsa verde
• greek yogurt
• Mexican cheese blend
• salt and pepper to taste
• cumin
• chili powder
• corn tortillas (I used these ones)

If you love this recipe, you may also like:

• Quick and Easy Taco Soup
• Easy Taco Casserole
• Spicy Chipotle Shrimp Bowls

If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO

Easy Chicken Enchiladas

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• Author: Colleen
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 1x
• Diet: Gluten Free

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Description

These Easy Chicken Enchiladas are sure to be a new favorite. It’s so easy to put together and perfect for a quick weeknight dinner or meal prep!

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Ingredients

Scale 1x2x3x

• 1 lb chicken breasts, cooked and shredded
• 1 (16 oz) jar green chili salsa verde (if you like it extra saucy, use 2 jars)
• 1/2 cup plain Greek yogurt
• 1/2 cup shredded Mexican cheese blend (plus more for on top)
• 1 tsp cumin
• 1 tsp chili powder
• salt and pepper to taste
• Corn tortillas (about 10-12)

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Instructions

1. Preheat the oven to 350.
2. In a large bowl combine the shredded chicken, 1/3 of the salsa, yogurt, 1/2 cup of cheese, cumin, chili powder, and salt and pepper to taste.
3. Spread 1/3 of the salsa in the bottom of a 9×13 inch casserole dish.
4. To build enchiladas, spoon chicken mixture down the center of a tortilla, roll tortilla, then place seam side down into casserole dish. Repeat until casserole dish is full with tortilla rolls snuggly packed together.
5. Pour the remaining salsa on top, then sprinkle extra cheese on top to taste.
6. Bake for 15 minutes then finish by broiling on high until the cheese is melted and golden, about 5 minutes. Keep an eye on it so that it doesn’t burn!

Notes

1. For the chicken: you can cook it any way you want (stove top, bake, poach etc). You can also use a pre-marinated chicken for extra flavor. Or make it super easy and buy an already cooked rotisserie chicken.
2. If you like really saucy enchiladas, I would recommend using two (16 oz) jars of green chili salsa verde. Or mix up the flavors by using 1 jar of green chili salsa verde + 1 jar of red enchilada sauce. The combo is also delicious!

• Category: entree
• Method: oven
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 295
• Sugar: 4.2g
• Fat: 9g
• Carbohydrates: 28.1g
• Protein: 25.4g

Keywords: easy chicken enchiladas, chicken enchiladas, healthy chicken enchiladas, gluten free chicken enchiladas

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