Wow, just wow. That’s the only way to describe these easy chicken enchiladas. They smelled amazing while cooking and tasted warm, cheesy and amazing. With all the holiday craziness, I need even more quick and satisfying dinners.
These came together in 40 minutes start to finish. I made them gluten-free by using gluten-free rice tortillas. We loved how it came out using rice tortillas versus corn tortillas. If you aren’t gluten-free I recommend you try whole wheat tortillas instead. When baked, they got crispy around the edges and soft and almost noodle-like everywhere else.
My only hesitation with this recipe is that its higher in sodium than most dinner recipes I post. That’s only because I used store-bought enchilada sauce to save time. Since these were such a hit, I’m planning on trying (and posting) and enchilada sauce recipe to pair with this dish for those that might want a lower sodium option. It will have to be a tomato based version, as is traditional enchilada sauce doesn’t use tomato, and uses chile pods and pasilla chile pods which I’m unable to find here in Canada…or at least in my town. If any of you are Mexican and make your own enchilada sauce, I’d love to hear your recommendations in the comments!
My 3 year old daughter even loved this and I only found it to be mildly spicy. I can’t handle much spice and it was mild enough for a wimp like me!
I hope you give them a try. I really think you’ll like them!
- 10 oz shredded skinless rotisserie chicken, white meat -
- 12 oz enchilada sauce (1½ cups).I used store bought. For lower sodium use homemade - divided
- 2 tsp chili powder
- ½ tsp cumin
- 1 tsp garlic powder
- 1 small can green chilies
- 1¼ cup light shredded cheddar cheese (2% milk fat) - divided
- 1 cup non-fat greek yogurt - divided
- 6 large rice gluten-free tortillas (if not gluten-free, use white or whole wheat tortillas)
- Preheat your oven to 380 degrees F.
- Spray the bottom of a 9x13 rectangular cooking dish with non-stick spray or mist with oil.
- In a medium bowl, mix together the shredded chicken, ½ cup enchilada sauce, ½ cup shredded cheese, chili powder, cumin, garlic powder, green chilies and ½ cup greek yogurt.
- Place ½ cup of the chicken mixture into the middle of each tortilla and roll them up. Place steam side down in your baking dish. Rice tortillas tend to be a bit fragile, but in this case, its ok if they crack during rolling.
- Once all the tortillas are rolled and placed tightly in the dish, in a small bowl, mix together the remaining ½ cup of greek yogurt and 1 cup enchilada sauce. Pour over the enchiladas.
- Sprinkle remaining cheese (3/4 cup) on top of the enchiladas.
- Bake uncovered at 380 degrees F for 30 minutes until bubbly and brown.
- Serves 6.