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.
1 15oz.can Great Northern beansundrained (or favorite white bean)
2cupschickencooked and shredded (rotisserie works well)
14oz.can green enchilada sauce
3/4cupplain Greek yogurt
1cupshredded sharp cheddar cheesedivided
Preheat the oven and prep your pan. Preheat oven to 350 degrees. Prepare a 9 x 13 inch pan with non-stick cooking spray.
Saute the onions. 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 the saute pan.
Make the sauce. To saute pan with half the onions, add the 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.
Combine the chicken mixture. In the mixing bowl that you added the sautéed onions to, combine the cream cheese, green chilies, beans, and garlic powder. Mash with potato masher or fork until well blended. Stir in chicken.
Assemble. Spoon a small amount of the chicken mixture onto a corn tortilla, roll up, and place in a prepared pan. Repeat until all tortillas are filled.
Add sauce and cheese. Pour the sauce over the top of the tortillas. Sprinkle with remaining ½ cup shredded cheese.
Bake. Bake for 30 minutes, until the cheese is melted and sauce is bubbly. Serve immediately.
*Nutrition information based on a serving size of 2 enchiladas per person.