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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.

I apologize ahead of time…you’re going to have to wash a few bowls and pans for this recipe.

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.

Top with more cilantro and serve with a side salad or veggie.  You may end up with leftovers or your 3 year old may eat as much as or more than you…or maybe that’s just in our family.

Green Chile Chicken Enchiladas

(serves 4)

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

29 carbs

55 grams protein

1 gram fiber

7 Comments Post a comment
  1. Haha, in our family it is the one-year-old boy that usually eats more than his almost three-year-old sister and his parents. Kind of afraid of our grocery/food budget when he’s a teenager!

    June 23, 2011
  2. I love how you write, Kelly! Then again, isn’t that what moms are supposed to say? By the way, your prosciutto pizza was amazing.. Let’s see how well it goes over when you make it in our outdoor pizza oven on Sunday.

    June 23, 2011
  3. I’ve been meaning to try this one, been waiting for when I pick up a costco roast chicken. I’m making it tonight, so I will let you know how it turns out at work tomorrow!

    p.s. I’ve made the cottage cheese panakes almost every weekend since I first tried it! It’s a huge success with my family. I cut out shapes with cookie cutters for my little one, she loves eating things that are heart and star shaped:)


    August 2, 2011
  4. Great dish! Especially for me who is on a college budget and lovesss enchiladas.

    September 7, 2011
  5. Katelyn #

    Do you think this recipe can be made the night before? Or will the tortillas get soggy?

    April 5, 2012
    • I’m inclined to think flour tortilla would get soggy but you could turn it into some sort of casserole that way? Or try corn tortillas which might hold up a little better. Let me know how it turns out!

      April 5, 2012
  6. Mmm, this looks good. I am thinking of tomatillo enchiladas later this week–I love the idea of mixing in greek yogurt for creaminess!

    August 27, 2012

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