Creamy Chicken Enchiladas
A creamy chicken enchilada recipe made with rotisserie chicken, Greek yogurt, green chilies, great northern beans, and green enchilada sauce, this is a must try gluten-free recipe! The perfect healthy family meal.
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Jodi Danen, RDN / Create Kids Club
can mild chopped green chilies
can Great Northern beans
undrained (or favorite white bean)
cooked and shredded (rotisserie works well)
can green enchilada sauce
plain Greek yogurt
shredded sharp cheddar cheese
Pre-heat oven to 350 degrees
Prepare a 9 x 13 inch pan with non-stick cooking spray.
In medium-sized sauté pan, drizzle a small amount of olive oil in a pan and sauté onions on medium high for about 5 minutes, or until translucent
Place half of the sautéed onions into a medium-sized mixing bowl, leaving the other half in saute pan.
To saute pan, add enchilada sauce, Greek yogurt, half of the cheese, cumin, and salt.
Over low heat, whisk until well blended and cheese is melted. Do not boil.
For Chicken Mixture:
In a medium-sized mixing bowl with sautéed onions, combine cream cheese, green chilies, beans, and garlic powder.
Mash with potato masher or fork until well blended.
Stir in chicken.
Spoon chicken mixture onto corn tortilla, roll up, and place in prepared pan.
Repeat until all tortillas are filled.
Sprinkle with remaining ½ cup shredded cheese.
Bake for 30 minutes, until the cheese is melted and sauce is bubbly.
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