Ingredients

The following ingredients have 9 Servings
  • 1 lb. chicken
  • 1/2 teaspoon of smoked paprika
  • 1/2 cup of monterrey jack cheese
  • 8-10 whole wheat tortillas
  • 1 tablespoons of grape seed oil
  • 1/2 cup of diced shallots
  • 2 garlic cloves, minced
  • 1/4 teaspoon of smoked paprika
  • 1 tablespoon of arrowroot
  • 1 cup of low sodium chicken broth
  • 1 cup of plain green yogurt
  • salt & pepper
  • 7 oz. of diced green chili
  • 1/2 cup of monterrey jack cheese
  • toppings: avocado, diced tomato, cilantro, jalapano

Instruction

  • Preheat oven to 350.
  • Heat a medium saucepan to medium high heat, add in grape seed oil and shallots. Cook until shallots are slightly browned, about 4-5 minutes.
  • Add in garlic, 1/4 teaspoon of smoked paprika, and arrowroot. Stir until arrowroot is combined and sticking to the shallots, about 1-2 minutes.
  • Next whisk in chicken broth. Bring to a boil and then let simmer for 5 minutes.
  • Whisk in greek yogurt, green chilis, and salt & pepper let simmer for another 2 minutes. Remove from heat.
  • In a large bowl add cooked chicken, 1/2 cup of monterey jack cheese, and 1/2 teaspoon of smoked paprika. Toss to combine.
  • Spray the bottom of a 13×9″ baking dish with PAM.
  • Add 1/3 cup of chicken mixture to tortilla, roll it up and lay down (seam side down) in baking dish. Continue until all tortillas are used up.
  • Cover enchiladas with creamy green chili sauce.
  • Sprinkle 1/2 cup of monterey jack cheese on top.
  • Bake in oven for 20 or until cheese is slightly browned.
  • Serve! Garnish with diced tomatoes, avocados, cilantro, or jalapenos.