Green chicken and cheese enchiladas
Green chicken & cheese enchiladas with zucchini, cilantro, and a creamy yogurt topping.
- Yield
- 8 enchiladas
Ingredients
Easy baked enchiladas with shredded chicken, zucchini, and a tangy cilantro-lime yogurt sauce.
Directions
- 1
Preheat oven to 400 degrees.
- 2
Heat a large skillet over medium heat with olive oil.
- 3
Once hot, add the diced white onion, diced zucchini, and minced garlic.
- 4
Sauté until fragrant and very tender.
- 5
Set aside.
- 6
To make the filling, add the shredded chicken, sautéed garlic, onion, and zucchini, Greek yogurt, some cilantro, 1/3 cup enchilada sauce, cumin, oregano, paprika, lime juice, salt, and pepper to a large bowl.
- 7
Mix until everything is well combined.
- 8
Get a 9x13 baking dish and pour about 1/3 cup of enchilada sauce to coat the bottom of the pan.
- 9
Next, pour 1/2 cup of enchilada sauce on a large plate.
- 10
One at a time, dip a tortilla in the enchilada sauce until lightly coated on both sides.
- 11
Scoop a little bit of the filling into the tortilla and gently roll up and place in the baking dish, seam side down.
- 12
Repeat the process until all 8 enchiladas have been made.
- 13
Pour the remainder of the enchilada sauce over the enchiladas then top with cheese.
- 14
Bake for 18-20 minutes until the cheese is slightly browned and bubbly.
- 15
Top with a drizzle Greek yogurt, diced red onion, and cilantro!
- 16
Enjoy
