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A tried and true favorite that will please a crowd! This Green Chili Chicken Enchiladas recipe is super simple and comes together pretty quickly, using rotisserie chicken. It’s gluten-free (regular flour tortillas can be used) and substitutes cottage cheese and plain Greek yogurt in place of sour cream and cheeses, creating a delicious healthy, high-protein meal that will please friends and family alike.
Make it more festive with our Puente Salsa recipe.
Reviews:
COOK TIME 45 minutes
Course Dinner
Cuisine American, Mexican
Serving 6 people
Ingredients:
| 1. | 1 tablespoon olive oil |
| 2. | 4 cups of coarsely shredded rotisserie chicken |
| 3. | Herbs: 1/2 tsp cumin, 1tsp dried oregano (could also use 1-2 tablespoons of fajita seasoning mix) |
| 4. | 8-10 oz of frozen fajita pepper/onion mix |
| 5. | 1/3 cup of cottage cheese |
| 6. | 4oz plain Greek yogurt |
| 7. | 1-16oz jar of green enchilada sauce divided (I used an additional 1/2 a jar for topping). |
| 8. | 12 corn or flour tortillas of choice (I used GF Siete Almond tortillas) |
Directions:
Prepare Baking Dish.
Preheat the oven to 350 degrees F. Spread 2-4 tbsp of the green enchilada sauce into the bottom of a 13×9 glass baking dish.
Cook Pepper/Onion Mix.
Heat olive oil in a large skillet over medium heat. Add frozen red & green pepper/onion mix, and cook according to package instructions.
Add Seasoning then add Shredded Chicken.
Stir in oregano and cumin or fajita seasoning. Before veggies are completely cooked, add shredded chicken and heat up. Remove from heat.
Combine in a Large Bowl.
In a large bowl, combine chicken and veggie mixture, 1/3 cup cottage cheese, 4 ounces greek yogurt, 1/2 a jar of Siete green enchilada sauce.
Assemble the Enchiladas.
To assemble the enchiladas, heat 1-2 tortillas at a time on an oiled griddle for 15 seconds. Remove from heat and lay on a flat surface and spoon 1/2 cup or more of the chicken mixture in the center. Roll the tortilla and place seam side down into the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining and additional salsa verde, if desired.
Cook & Serve.
Place into oven and bake for about 20 minutes.
Serve with a sprinkle of cilantro. Puente Salsa and Spanish rice pair nicely with this meal.
Notes:
This recipe uses gluten free ingredients but will taste just as yummy using whole wheat tortillas or your favorite green enchilada sauce.
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