Sunday, August 10, 2014

Chicken Enchiladas with Green Sauce

  • 8-8" flour tortillas
  • 2 large chicken breasts cooked (about 6-8 oz each)
  • 1-8 oz bottle green taco sauce ( I used Ortega, it has no MSG)
  • 1 cup non fat greek yogurt
  • 1½-2 cups cheese shredded (Monterey Jack or Mexican Blend)
  • 3 green onions diced
  1. line a 13X9 pan with a ½ sheet of parchment paper for easy clean up.
  2. Preheat oven to 350 degrees.
  3. Use room temperature tortillas.
  4. Shred chicken, it's easiest to do this when the chicken is warm.
  5. Mix 6oz of green sauce with the yogurt
  6. Use all but ½ cup of the sauce to mix with the chicken,
  7. Add about ⅓ cup of chicken to each tortilla and roll the tortillas and place the seam down into the pan.
  8. Spread the remaining green sauce mix over the tops of the tortillas and top the tortillas with cheese, onions and the remaining 2 oz of green sauce.
  9. Bake for 30 minutes or until the cheese is fully melted and the center of the enchiladas are hot.

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