I totally went through a Green Chile Enchiladas phase a few years ago. They just seemed like the best dinner. Warm, flavorful, and filling. I made them several times, but each time I dipped each tortilla, one by one, in the sauce mixture before rolling them up. This created a big mess and was more time consuming than I wished.
Tonight we made a much easier version of Green Chile Enchiladas. A no-dip-the-tortillas version.
Green Chile Enchiladas Recipe
Ingredients:
- 10 soft taco tortillas
- 2 C. cooked, cubed chicken (I just cut up some leftover Rotisserie chicken with kitchen scissors)
- 2 C. Mexican Blend Cheese, divided
- optional: about 3 C. fresh baby spinach, steamed and chopped
- 1 C. plain Greek yogurt (I think I used nonfat this time)
- 1 (10 oz) can Green Chile Enchilada Sauce
- about 3 Tbsp. chicken broth
Instructions:
- Preheat oven to 350 degrees F. and grease a 9×13 inch baking dish.
- In a bowl, combine cubed chicken and 1 cup of the cheese. You can mix the spinach in with this mixture if you’re using spinach.
- In another bowl, stir together the Greek yogurt, green enchilada sauce, and chicken broth.
- Roll about 2 or 2 1/2 Tbsp. chicken/cheese mixture into each tortilla and place the rolled tortilla seam-side down in the baking dish.
- Once all the tortillas are rolled up in the baking dish, pour and spread the enchilada sauce mixture on top and sprinkle the remaining 1 cup of cheese on top of that.
- Bake in preheated oven for 22 minutes. Then turn the heat to Broil and cook 1-2 minutes more (until cheese is bubbly, but be careful not to burn).
- Let cool 10-15 minutes before serving.
*Inspired by THIS recipe.