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Salsa verde is the star sauce in these flavorful chicken enchiladas. Lightened up using nonfat Greek yogurt in the filling mix, along with plenty of peppers and onions.
Preheat oven to 425 F. Spray a 9 x 13 pan with cooking spray.
In a small saucepan combine salsa verde and chicken stock, and bring to a light simmer.
In a large mixing bowl add chicken breasts, cumin, diced green chilies, red pepper, and onions. Mix well. Add in yogurt and 1/2 cup pepper jack cheese. Stir again to combine well.
Place a tortilla on a place, top it with 1 tablespoon salsa verde mix, then 1/2 cup chicken mixture. Roll it up tightly, and place in prepared dish, seam side down.
Continue on with remaining tortillas until all the filling is used.
Once enchiladas are made, pour the remaining salsa verde evenly over tortillas. Top with remaining 1 cup cheese. Finish it off with some black olives.
Spray a sheet of foil with cooking spray, and cover dish tightly. Bake for 25 minutes. Remove foil and bake another 10-15 minutes, or until cheese is golden and bubbly and tortillas are crisping around the edges.
Garnish with cilantro and green onions if desired. Enjoy!
The texture is absolutely perfect, creamy and rich. You should start with 1/2 cup of cheese and go from there. If you want it cheesier and richer like me, then you can and should add 1/4 cup more. This is one of those recipes I have pinned to my fridge so that I have it close in those lazy single moments haha.
Have 30 minutes? Then you can definitely make this crazy good recipe using everyday ingredients.
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!