These lightened-up creamy green chile chicken enchiladas are going to be your new FAVORITE dinner!! They’re healthier than your traditional enchiladas, so they’re not nearly as heavy, but are equally as delicious!
You GUYS. I have made these enchiladas twice in the past week and I’m OBSESSED. They are so delicious. My husband, Brig, who doesn’t even like enchiladas, LOVED these! That’s a really big deal.
They come together so quick, and there’s only 8 ingredients! And you very likely have all on them on hand, right now. Or at least you should. One should always have the ingredients in their pantry for enchiladas at all times! A life rule.
They’re not suuuper spicy, in case that’s a concern, although we do like to serve them with a side of rice to balance out the heat! I have been loving One Degree Organic’s sprouted wheat flour tortillas lately, so that’s what I used in this recipe, but you are welcome to use any whole wheat (or gluten-free, if you need!) tortillas you can find. I find the ODO tortillas at my local Whole Foods in the freezer section, in case you want to go out and get them – seriously, they are so good, and made with the best ingredients!
Although I consider these enchiladas to be on the “lighter” side, they have some serious staying power and are just so satisfying.
Dinner tonight? No problem. I’ve got just the thing…
- 6 whole-wheat tortillas (I love the ones by One Degree Organics)
- 2 chicken breasts, cooked & shredded
- 1 T extra virgin olive oil or grass-fed butter
- 1 small yellow onion, diced
- 2 large cloves garlic, minced
- 1 4-oz can green chiles
- ½ c organic sour cream or plain greek yogurt (full fat is preferable!)
- 2 c shredded organic sharp cheddar cheese, divided
- 1 15-oz can green enchilada sauce
- Preheat oven to 375. Lightly grease an 8x8 or 9x9 pan.
- In a large skillet over medium heat, saute onion, garlic, and green chiles in olive oil until the onions are soft. Transfer to a large bowl.
- Add shredded chicken, sour cream or yogurt, and 1 cup of cheese to the mixture. Stir to combine.
- Spread chicken mixture across the middle of each tortilla, and roll them up. Place them seam-side down in the pan.
- Pour the enchilada sauce over the enchiladas and sprinkle with remaining cheese.
- Bake at 375 for 25 minutes, until the cheese is melted & the sauce is bubbling.