Chicken Enchiladas with Greek Yogurt Sauce
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 10 enchiladas 1x
- 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
- 1–2 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
- Preheat your oven to 400 degrees
- For the sauce, melt 3 tablespoons of butter in a large skillet
- Whisk in 3 tablespoons of flour and let this cook for about a minute
- Whisk in the chicken stock and bring it to a simmer
- Let this cook until it has thickened
- Meanwhile, pull the meat off your rotisserie chicken and rip/dice into small pieces until you have 1 1/2 cups
- Finely dice your green onions
- In a medium bowl, add your chicken, black beans, cream cheese, green onions, Mexican shredded cheese, cumin, and a little salt and pepper
- 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!
- Taste the mixture and add any extra salt and pepper you think it needs
- Lay out 10 flour tortillas, and place 1/4 cup of your filling into the center of each one
- If there is any filling left over, evenly distribute it among the tortillas. There shouldn’t be much left over, if any
- Tightly roll each tortilla up and place into a 9×13 baking dish
- Once your sauce has thickened, remove it from the heat and let it cool for a few minutes before adding the Greek Yogurt
- When it as been sitting off the heat for a few minutes, whisk in the Greek yogurt, green chiles, and cumin.
- Taste the sauce and add any salt and pepper you think it needs
- Pour the Greek Yogurt sauce over the tortillas, and spread out evenly with a spatula
- Sprinkle a light layer of the shredded cheese over the top
- Bake for 20 minutes
- 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!
- Chop the remaining 2 green onions and more cilantro and sprinkle on top of the finished enchiladas
