green chile chicken enchiladas.
Last week enchiladas sounded good.
I had some extra tomatillo salsa which is what originally inspired this recipe, and where a lot of other recipes call for sour cream I used greek yogurt, my new favorite go-to ingredient for instant and guilt-free creaminess.
First, mix up the salsa and greek yogurt.
Then throw some of the salsa/yogurt mixture in with shredded chicken, garlic and cilantro. Stuff that mixture into some warm corn tortillas, throw ’em in a pan and top with more salsa yogurt and cheese. Then let the enchiladas bake their little hearts out in the oven.
Green Chile Chicken Enchiladas
What You’ll Need:
1.5 pounds shredded chicken breast (approx. 2) ($2.98 at $1.99/lb)
4 cloves garlic ($.12 at $.03/clove)
1 16-ounce jar green chile salsa ($1.99/jar)
1 cup greek yogurt (I used nonfat) ($.74 at $2.99/32 oz.)
8 corn tortillas ($.80 at $.99/pack of 10)
1 cup shredded Jack cheese ($1.24 at $4.99/lb)
1/2 cup chopped cilantro, divided ($.25 at $.50/bunch)
Preheat oven to 350.
In a medium bowl, combine salsa and greek yogurt.
Next, combine shredded chicken with minced garlic, 1/4 cup cilantro and half of the salsa/yogurt mixture in a separate bowl.
Wrap 8 tortillas in a cloth or damp paper towel and microwave for 1 minute to soften. Dip each tortilla in the salsa mixture, then fill with about 1/4-1/3 cup chicken mixture. Wrap up and place seam-side down in a 9×13 baking dish. Top all 8 enchiladas with remaining salsa mixture and shredded cheese.
Bake 40-50 minutes or until cheese is bubbly. Let cool for 5-10 minutes before serving. Top with remaining cilantro.
TOTAL: $8.12 or $2.03 per serving.
415 calories per serving
12 grams of fat
55 grams protein
1 gram fiber