I was craving something spicy and Mexican when I decided on enchiladas. However, whenever I have made enchiladas in the past, I end up cracking the tortillas and it turns in to a blob of enchiladas instead. So, why not avoid the lost time of rolling the individual enchiladas and just make it right into a casserole. And if you have ever been intimidated by making enchiladas, don’t be afraid of this recipe. It is so simple and easy. I also tend to like the flavor of green chili enchilada sauce rather than the red, so that is what I chose to use, but you could always substitute red enchilada sauce instead if you prefer. I love this recipe with the creaminess of the Greek yogurt and the spice of the green chilies and jalapenos. By using the Greek yogurt it cuts out the fat of using sour cream, but doesn’t lose any of the taste. I served this with tortilla chips and some home made guacamole. It was a hit. Inviting my friends over, there was barely any leftovers. It is one of my husband’s favorites, especially on a cold night. Yummy!
- 4 boneless, skinless chicken breasts
- 1/2 medium onion, diced
- 1/2 (4 oz) can diced jalapenos, drained (use less if you don’t like spice)
- 1 teaspoon garlic powder
- 1 (8 oz) container fat free plain Greek yogurt
- 13 (6 inch) corn tortillas, torn in half
- 1 (28 ounce) can green chili enchilada sauce
- 1 (8 oz) package shredded Monterrey Jack Cheese
- salt and pepper for taste
1. Preheat oven to 350°. Spray medium sized baking dish with nonstick cooking spray and set aside.
2. Fill medium sized pot with water and bring to boil. Take chicken breasts and trim any excess fat off and cut each breast into 10-12 pieces. Place chicken into boiling water and boil until chicken thoroughly cooked. Remove chicken from water and shred with two forks.
3. In a mixing bowl combine shredded chicken, onion, jalapenos, garlic powder and Greek yogurt. Sprinkle w/small amount salt and pepper for taste. Mix until combined.
4. In baking dish place 1 cup enchilada sauce into bottom of dish. Breaking tortillas in half cover bottom of dish with layer of tortillas (3 1/2 tortillas).
5. Spread 1/3 of chicken mixture over tortillas, then sprinkle with 1/4 bag shredded cheese and pour 1/2 cup enchilada sauce over the layer.
6. Repeat this process 2 more times. For top layer place remaining tortilla halves, cover with remaining enchilada sauce and sprinkle with remaining cheese.
7. Cover with foil and bake for 45 minutes. Allow to cool slightly before eating.