Green Chicken Enchiladas

Name: Green Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 cup Chicken (2 cups shredded chicken); 1 cup White Onion (1 cup diced white onion); 1 clove Garlic (1 clove garlic, minced); 1 piece Zucchini (1 small zucchini, diced); ½ cup Greek Yogurt (1/2 cup whole milk Greek yogurt); 2 cup Monterey Jack Cheese (1/2 cup shredded Monterrey Jack cheese + 1 1/2 cups shredded Monterey Jack cheese); ¼ cup Cilantro (1/4 cup cilantro leaves, chopped); 2 ⅔ cup Green Enchilada Sauce (1/3 cup green enchilada sauce + 2 1/3 cups green enchilada sauce, divided); ½ tsp Cumin Seeds (1/2 teaspoon cumin); ½ tsp Dried Oregano (1/2 teaspoon dried oregano); 1 piece Lime (juice of 1 lime); 0 pieces Table Salt (salt and pepper, to taste); 8 pieces Flour Tortilla (8 flour tortillas)

Green Chicken Enchiladas - Dinner (Mexican)

60 minMexican

Servings8

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Egg Free

Steps

1Preheat oven to 400 degrees and grease 9×13 baking dish with avocado spray.
2Heat a large skillet over medium high heat. Once hot, add the avocado oil, diced onion, diced zucchini, and minced garlic. Sauté the garlic, onion, and zucchini in avocado oil until tender. Set aside.
3Make the Filling
4Add the shredded chicken, sautéed garlic, onion, and zucchini, Greek yogurt, cheese, cilantro, enchilada sauce, cumin, oregano, lime juice, salt, and pepper to a large mixing bowl. Stir until everything is well combined.
5Assemble the Enchiladas
6Pour 1/3 a cup of enchilada sauce in the bottom of a 9×13 baking dish. Next,microwave the flour tortillas for 30 seconds to 1 minute, flipping halfway through, until warm and pliable. Next, pour 1/2 cup of enchilada sauce on a large plate. One at a time, gently dip a tortilla in the enchilada sauce until lightly coated on both sides. Scoop around 1/3 a cup of the filling into the tortilla and then gently roll up and place in the baking dish, seam side down. Repeat the process until all 8 enchiladas have been made.
7Pour the remaining enchilada sauce over the enchiladas and then top with the remaining shredded Monterey Jack cheese.
8Bake the enchiladas at 400 degrees for 15-20 minutes or until the top becomes golden brown and bubbly. Garnish with cilantro, diced red onion, sliced jalapeño, and lime wedges before serving. You could also add a drizzle of Greek yogurt or sour cream that has been thinned with lime juice if you like. Enjoy!