Cheesy Chicken Enchiladas

Photo by Dawn U.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups salsa verde

  • 2/3

    cup plain Greek yogurt

  • 1

    Tbs minced cilantro

  • 1/4

    tsp kosher salt

  • 1/4

    tsp black pepper

  • 1/2

    cup Kraft Mexican blend shredded cheese

  • 2

    cups shredded chicken

  • 8

    medium tortillas

Directions

1. Preheat oven to 350 degrees F. Spray a 9 x 13 pan with non-stick cooking spray. 2. In a medium mixing bowl, combine until smooth salsa verde, greek yogurt, cilantro and salt and pepper. 3. Add half of the salsa mixture to the shredded chicken and toss. 4. Spread 1/3 cup of remaining salsa verde mixture into 9 x 13 pan. 5. Into each tortilla, place about 1/4 cup of the chicken mixture. Roll tortilla and place in 9 x 13 pan, seam side down. 6. Once all enchiladas are in the pan, pour remaining sauce on top, and add cheese. 7. Cover with aluminum foil and bake 15 minutes. Remove foil and bake additional 10 minutes or until cheese is bubbly. Serve.

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