White Chicken Enchiladas with Greek Yogurt
Delicious and creamy white chicken enchiladas with a greek yogurt and green chile sauce. Done in 30 minutes and freezer friendly!
Servings: 6 servings
Calories: 346kcal
Equipment
- 1 sauce pan
- 1 mixing bowl
Ingredients
- 6 flour or corn tortillas
- 2 cooked chicken breasts can be leftover or shredded chicken from a rotisserie chicken!
- 1 cup shredded mexican cheese
- 2 tablespoon butter
- 2 tablespoon flour
- 2 cups chicken stock
- 1 cup greek yogurt
- 1 4 oz can of diced green chiles
- 2 teaspoon salt
- 1 teaspoon pepper
- cilantro green onion for garnish
Instructions
- In a sauce pan over medium high heat, melt the butter then stir in the flour.
- Continue stirring to form a roux. The flour mixtures should turn a golden brown.
- At this point slowly, 1 cup at a time, add in the chicken stock. Stirring in between each addition to let it thicken up.
- After all 3 cups are in it should start to look like gravy. If it is still a little thin, continue cooking until thick and bubbly.
- Add in the diced green chiles, salt, and pepper.
- Stir to combine then remove from heat and stir in the greek yogurt.
- Set aside.
- Chop or shred the chicken breast.
- In the middle of each tortilla spread out equal amounts of cheese and chicken in each.
- Roll them up by folding in 2 sides, then starting at the open side begin rolling. The sides should remain tucked in and hold all of the contents in.
- Place each rolled enchilada in a 9x9 baking dish with the seam side down.
- If you have any extra filling, add it to the baking dish on top or to the sides of the enchiladas.
- Pour over the enchilada sauce.
- Pre heat your oven to 350 and bake the enchiladas for 25 minutes until bubbly.
- Garnish with cilantro or green onion. Enjoy!
Notes
Swap out the protein. Any protein you like can be used in these enchiladas. Try swapping in ground beef, ground turkey, shredded turkey, or leftover chicken breasts.
Include your favorite beans inside. It would be delicious to add black beans or refried beans to the chicken mixture filling to these enchiladas.
Tortilla options are endless. Flour or corn tortillas? Whichever you choose, don't forget to warm them up in the microwave for 10 seconds to make them more pliable.
Make a red sauce by stirring in a can of Rotel to make it more of a typical chicken enchiladas recipe.
Mix the chicken with cream cheese and taco seasoning for an ultra rich filling with great flavor.
Nutrition
Calories: 346kcal | Carbohydrates: 21g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1309mg | Potassium: 340mg | Fiber: 1g | Sugar: 4g | Vitamin A: 257IU | Vitamin C: 0.2mg | Calcium: 218mg | Iron: 2mg