Chicken Enchiladas
A nourishing take on classic chicken enchiladas made with shredded chicken, black beans, Greek yogurt, and plenty of flavor. Filling, satisfying, and an easy dinner to make for the whole family.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 6–8 enchiladas
Ingredients
2 cups cooked, shredded chicken (I usually use a rotisserie chicken and save the leftover bones and carcass to make my homemade bone broth)
1 cup black beans, drained and rinsed
1 cup sautéed vegetables of choice (I typically use onion and spinach)
1½ cups enchilada sauce (I usually go with the green sauce)
1 cup plain Greek yogurt
1 cup shredded Mexican-blend or cheddar cheese
6–8 flour tortillas (I use flour because I don’t like corn but you can definitely substitute for corn! I love Siete Cassava Flour or Coyotes Organic Cassava)
½ tsp cumin (optional)
½ tsp chili powder (optional)
¼ tsp salt, or to taste
Avocado, optional for serving
Cilanto, optional for serving
Directions
Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
In a large bowl, combine the shredded chicken, black beans, sautéed vegetables, Greek yogurt, cumin, chili powder, half of the enchilada sauce, and half of the cheese.
Warm the tortillas slightly to make them easier to roll.
Spoon (about two spoonfuls) the chicken mixture into each tortilla roll tightly, and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with the remaining cheese.
Bake for 20–25 minutes, or until heated through and the cheese is melted.
Top with avocado, cilantro, or any of your favorite toppings and enjoy. I always throw a little extra enchilada sauce on top when it’s done! :)
IHG Note ♡
I love recipes that take something familiar and make it a little more nourishing without sacrificing what makes it good in the first place. These are easy to customize with whatever vegetables or toppings you have on hand, and they make great leftovers for the next day. I’ve always wanted to add mushrooms but have yet to - so if you try it with mushrooms, let me know how it is!
