Description
This Easy Chicken Enchilada dish is sure to be a new favorite. It’s so easy to put together and perfect for a quick weeknight dinner or meal prep!
Ingredients
- 2 Chicken Breasts, Cooked And Shredded
- 1 jar (16 Oz. Size) Green Chili Salsa Verde, Divided
- ½ cups Plain Greek Yogurt
- Salt And Pepper, to taste
- ½ cups Cheddar Cheese (plus More For Topping)
- Salt And Pepper, to taste
- 1 teaspoon Cumin
- ½ teaspoons Chili Powder
- Tortillas (I Used Siete Foods Cashew But You Can Also Use Corn)
Preparation
Preheat oven to 350ºF.
In a large bowl, combine shredded chicken, 1/3 of the salsa, yogurt, cheese, salt and pepper to taste, cumin, and chili powder.
To build enchiladas, spread 1/3 of the salsa on the base of a large casserole dish. Layer tortillas with chicken mixture, then roll tortillas and place seam side down into casserole dish. Repeat with all tortillas, until casserole dish is full. Pour remaining salsa on top, then grate extra cheese on top.
Bake for 15 minutes. (I like to broil for a few minutes at the end to get the cheese golden.)
