Chicken Enchiladas with Greek Yogurt Sauce

4.3 from 3 reviews


  • For the filling:
  • 1 1/2 cups diced or shredded chicken (I used a rotisserie chicken for this)
  • 1/2 cups black beans
  • 3 oz reduced fat cream cheese (I used the 2/3 fat kind)
  • 5 green onions
  • 1/2 cup shredded Mexican cheese blend
  • 1/4 teaspoon cumin
  • 12 tablespoons chopped cilantro
  • 10 flour tortillas
  • For the sauce:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 1 1/2 cups plain Greek Yogurt
  • 1/4 teaspoon cumin
  • 4.5 oz can green chilis
  • 2 green onions and more cilantro for the garnish


  1. Preheat your oven to 400 degrees
  2. For the sauce, melt 3 tablespoons of butter in a large skillet
  3. Whisk in 3 tablespoons of flour and let this cook for about a minute
  4. Whisk in the chicken stock and bring it to a simmer
  5. Let this cook until it has thickened
  6. Meanwhile, pull the meat off your rotisserie chicken and rip/dice into small pieces until you have 1 1/2 cups
  7. Finely dice your green onions
  8. In a medium bowl, add your chicken, black beans, cream cheese, green onions, Mexican shredded cheese, cumin, and a little salt and pepper
  9. Mix this together until everything is evenly incorporated. The cream cheese can take a minute to break up and mix in with everything, but keep stirring, it will happen!
  10. Taste the mixture and add any extra salt and pepper you think it needs
  11. Lay out 10 flour tortillas, and place 1/4 cup of your filling into the center of each one
  12. If there is any filling left over, evenly distribute it among the tortillas. There shouldn’t be much left over, if any
  13. Tightly roll each tortilla up and place into a 9×13 baking dish
  14. Once your sauce has thickened, remove it from the heat and let it cool for a few minutes before adding the Greek Yogurt
  15. When it as been sitting off the heat for a few minutes, whisk in the Greek yogurt, green chiles, and cumin.
  16. Taste the sauce and add any salt and pepper you think it needs
  17. Pour the Greek Yogurt sauce over the tortillas, and spread out evenly with a spatula
  18. Sprinkle a light layer of the shredded cheese over the top
  19. Bake for 20 minutes
  20. Optional: once the 20 minutes are up, turn on the broiler and leave the enchiladas under there for a minute or two extra just to brown the cheese a little bit. Make sure you are watching the whole time!
  21. Chop the remaining 2 green onions and more cilantro and sprinkle on top of the finished enchiladas