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.