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Green Chili Enchiladas: creamy, flavorful enchiladas made guilt-free with Greek yogurt. Variations with gluten free corn tortillas or flour tortillas.
1. Preheat oven to 350°F.
2. In a medium bowl combine shredded chicken, diced green chilies, yogurt, lime juice, garlic powder, chili powder, cumin, salt and cheese.
3. Get out two 8×8 glass baking dishes and spray each with your cooking spray.
4. Starting with the corn tortillas, put about 2 tablespoons of the chicken mixture at one edge of the tortilla, roll it up, and place it in the baking dish. (Tip: Microwave three corn tortillas at a time in between two pieces of damp paper towel for 25 seconds. This will soften them up so you can roll them up without getting any cracks in the tortilla).
5. Follow the same procedure with the flour tortillas, putting them into the second dish. Depending on the size you are using you may need more chicken mixture per tortillas than with the corn tortillas.
6. Spray the tops of the enchiladas with olive oil/cooking spray, and sprinkle with salt.
7. Put both dishes in the oven, with the corn enchiladas on the top rack to prevent cross contaminator. Bake for 10 minutes, then remove the dishes from the oven temporarily to pour the green chili sauce evenly over the enchiladas. Put sidhes back in the oven for about 5 minutes, until the sauce is heated.
8. Garnish with freshly chopped cilantro, if desired. Make sure you get out separate serving utensils for the corn and flour enchiladas!
Preparation note: This recipe can be made gluten free with corn tortillas, with regular flour tortillas, or a combination of both with separate pans for the corn and flour enchiladas. Feel free to use just one tortilla variety in one pan, or follow the directions above for preparing two varieties—whatever suits your needs and tastes!
Now, I am not a casserole kinda gal, but when confronted with a plethora of leftover turkey from Thanksgiving, I will bow to the gods of one-dish meals. I did some research from famous chefs and their versions of tetrazzini and got a good idea of where I needed to focus. Then I raided the refrigerator. My goal was to not have to purchase anything to make this meal, yet make it extremely tasty. This is the outcome.
I love couscous and could eat it in some variation nearly every day. Not everyone in my household feels this way (I won’t mention the “he” who shall be nameless). In an effort to make couscous a little bit “tastier” to some folks, I thought this quick and easy casserole might hit the spot. This would be a great side dish to any meal or if you are going meatless eat this all by itself!
Tacos … check! Chicken … check! Together in a casserole … check, check! Three of my favorite things all wrapped up into one sensational dish. And I do mean sensational. This is one easy and really tasty casserole that I will be making again and again at my house. I hope you love it as much as we do.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!