We know chicken is high in protein, and leaner meat, so it’s eaten much more when we are trying to eat better. I’m always looking for different ways to cook and eat chicken, and fell in love with this lightened-up version of classic chicken enchiladas.
Serves 4
Ingredients:
- 4 chicken breasts
- 1/2 onions, chopped
- 1 4oz. can green chiles
- 8 flour tortillas
- 1 1/2 cups shredded cheese
- Salt & pepper
- Enchilada Sauce:
- 1/4 cup olive oil
- 2 tablespoons flour
- 4 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups chicken stock
- 1 tablespoon greek yogurt
Directions:
Dice the chicken, season with salt and pepper, and cook in a saute pan over medium heat with a tablespoon of olive oil. When the chicken is mostly cooked, add the onion and saute until the chicken is fully cooked through and the onion is softened. Add the green chiles and 1/2 cup cheese. Remove from heat.
For the enchilada sauce, add olive oil into a saucepan over medium heat. Add flour and whisk together for one minute. Add the spices, and slowly mix in chicken stock. Bring to a simmer for 10 minutes to allow the sauce to thicken. Remove from heat and stir in yogurt.
Preheat the oven to 350 degrees. Spray a 9×13 pan.
To assemble enchiladas, add the chicken mixture into a tortilla, roll up and place into the pan. Create 8 tortillas. Once completed, pour the sauce over the tortillas, and top with the remaining shredded cheddar cheese.
Bake in the oven for 15-20 minutes until the sauce slowly bubbles. Serve immediately.
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