Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.75 cup non fat plain Greek yogurt, divided
  • 4 oz (113g) canned diced green chilies
  • 1 cup (240ml) low sodium chicken bone broth
  • 1.5 cups (170g) shredded Monterey Jack cheese
  • 0.5 cup (120ml) prepared salsa verde
  • 8 small corn tortillas
  • 0.25 cup (40g) crumbled Queso Fresco
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Preheat the oven to 375°F.
  2. Mix the chicken filling. Combine the shredded chicken, garlic powder, cumin, smoked paprika, 0.25 cup of the Greek yogurt, and the diced green chilies in your bowl.
  3. Create the queso sauce. Whisk the remaining 0.5 cup of Greek yogurt with the bone broth and salsa verde until smooth and pale green.
  4. Prepare the tortillas. Wrap the stack of corn tortillas in damp paper towels and microwave for 45 seconds until they are soft and steamy.
  5. Assemble the base. Spread about 0.25 cup of the sauce on the bottom of your 9x13 pan to prevent sticking.
  6. Fill and roll. Place a generous scoop of the chicken mixture in the center of a tortilla, roll it tightly, and place it seam side down in the dish.
  7. Smother with sauce. Pour the remaining white queso sauce evenly over the top of the rolled tortillas.
  8. Add the cheese. Sprinkle the shredded Monterey Jack across the center of the enchiladas.
  9. Bake the dish. Slide it into the oven for 20 minutes until the edges are bubbling and the cheese is golden.
  10. Garnish and serve. Top with the crumbled Queso Fresco and fresh cilantro while the cheese is still sizzling.