Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey friends!
Are you in the mood for something different and delicious? I’ve got a fantastic recipe just for you!
Today, I’m sharing my Greek yogurt enchiladas.
These babies are creamy, packed with flavor, and a healthy twist on a classic favorite.
They’re perfect for dinner or even meal prep for the week.
Get ready to impress your taste buds! Let’s dive in!
Possible Ingredient Alternatives
Greek yogurt can be replaced with sour cream or a dairy-free alternative like cashew cream for those avoiding dairy. These options maintain the creamy texture and tangy flavor while accommodating different dietary needs. Use the same amount as called for in the recipe.
Pulled chicken can be substituted with shredded jackfruit for a vegetarian option, or with ground turkey for a leaner meat choice. Jackfruit mimics the texture of pulled chicken and absorbs flavors well, while ground turkey provides a similar protein content. Season either option with taco spices to enhance flavor.
Flour tortillas can be swapped with corn tortillas for a gluten-free version or with large lettuce leaves for a low-carb alternative. Corn tortillas may require gentle warming to prevent cracking, while lettuce leaves will create a lighter, fresher dish. Adjust the filling amount accordingly for lettuce wraps to prevent overflow.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 180-200 g
- Fat: 120-140 g
- Carbohydrates: 250-270 g
Ingredients
- 3 cups of green chile sauce from scratch
- 1 cup of greek yogurt (2% fat)
- 4 cups of pulled chicken
- 3 cups of shredded cheese, mix of cheddar and monterey jack (reserve 1 cup)
- 1 can (15.5 oz) of black beans, drained and rinsed
- 12 soft flour tortillas (taco size)
- Olive oil spray
- Cotija cheese, crumbled
- Avocados
- Cilantro
Step 1: Prepare the Green Chile Yogurt Mixture
Begin by preheating your oven to 350°F (175°C).
In a bowl, whisk together the cooled green chile enchilada sauce with Greek yogurt until well combined.
This will be used both for mixing with the filling and as a sauce for the top of the enchiladas.
Step 2: Combine Filling Ingredients
In a large mixing bowl, combine shredded chicken, 2 cups of cheese, black beans, and 1 cup of the prepared green chile yogurt mixture.
Mix everything thoroughly so the ingredients are evenly distributed, creating a rich filling for the enchiladas.
Step 3: Assemble the Enchiladas
Spray a baking dish with olive oil spray to prevent sticking.
Pour a little of the enchilada sauce into the bottom of the baking dish to lightly coat it.
Take each tortilla, fill it with the chicken mixture, and roll it up securely.
Place the rolled tortillas seam-side down in the prepared baking dish.
Step 4: Add Sauce and Bake
Pour the remaining green chile yogurt mixture evenly over the top of the assembled enchiladas, ensuring each one is well coated.
Cover the baking dish with foil to trap in moisture, and bake in the preheated oven for 20 minutes.
Step 5: Top with Cheese and Finish Baking
After 20 minutes, remove the foil from the baking dish.
Sprinkle the remaining cheese over the top of the enchiladas.
Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
Once baked, remove the enchiladas from the oven.
Top them with crumbled cotija cheese, chopped cilantro, and fresh avocado slices for added flavor and texture.
Serve hot and enjoy your delicious green chile enchiladas!
