Ingredients
- 2 cups cooked, shredded chicken (breast or thighs)
- 1 cup Greek yogurt or reduced-fat sour cream
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 onion, chopped
- 8-10 tortillas (flour or whole wheat)
- 1 cup cheese (Cheddar or Monterey Jack)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh herbs (cilantro or green onions) for garnish
Instructions
- Prepare the Chicken: Start by poaching or baking the chicken until fully cooked. Season with salt, pepper, and a sprinkle of cumin. Once done, shred it using two forks and set aside.
- Make the White Sauce: In a skillet over medium heat, sauté chopped onion and minced garlic until fragrant and translucent. Add chicken broth, Greek yogurt (or sour cream), and your spices; stir until well combined and heated through.
- Layer the Enchiladas: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the white sauce, then take a tortilla, fill it with shredded chicken, and roll it up tightly. Place it seam-side down in the dish and repeat until you’ve filled your baking pan.
- Top and Bake: Pour the remaining white sauce over the top of the enchiladas, generously sprinkle with cheese, and cover with foil. Bake for about 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish and Serve: Let them sit for a few minutes after baking. Sprinkle fresh cilantro or green onions before serving to add that zesty flair.
Notes
Perfectly brown the onions before adding garlic for enhanced sweetness. Avoid overstuffing the enchiladas for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein