Jump to recipe
Ingredients
- FOR THE ENCHILADAS:
- 3 cups shredded chicken (I used store-bought rotisserie, but you can bake and shred your own if you prefer)
- 3/4 cup green enchilada sauce (I used Siete brand, but any works)
- 1 cup shredded sharp white cheddar cheese
- 8 tortillas
- FOR THE SAUCE:
- 1/2 cup plain, nonfat Greek yogurt
- 1/3 cup chopped cilantro
- 1 lime
- 1 cup green enchilada sauce (rest of the jar)
- TOPPINGS:
- 1 cup shredded sharp white cheddar cheese
- Fresh cilantro
Instructions
- Preheat oven to 400F.
- Add shredded chicken, 3/4 cup enchilada sauce, and 1 cup shredded cheese to a small mixing bowl. Mix well.
- Lay out tortillas and scoop 1/4 cup of the chicken mixture into the center of each. Roll them up and line in a greased baking dish.
- To a small blender/food processor, add sauce ingredients (yogurt, cilantro, juice of 1 lime, and rest of the green enchilada sauce. Blend until a smooth sauce forms.
- Pour the green sauce over the enchiladas to fully cover them. Top with 1 cup shredded cheese.
- Bake at 400F for 20 minutes. Once done, let cool for 10 minutes before serving.
- Top with additional fresh cilantro and enjoy!
