Chicken Enchiladas | Just Imagine - Daily Dose of Creativity

Chicken Enchiladas

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Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 8 enchiladas

Chicken and veggie enchiladas baked in a light green sauce.


3 cups cooked, shredded chicken
1 can black beans (15 oz.)
1 can corn (15 oz.)
2 cans diced tomatoes with green chilies (10 oz. each)
1/2 cup taco sauce
4 cups chicken broth, divided
1/2 cup packed cilantro
1/2 cup greek yogurt
1 teaspoon cumin
1 teaspoon pepper
3 Tablespoons flour
1/4 cup butter
8 burrito sized tortillas
2 cups shredded cheddar cheese


  1. Combine the chicken, beans, corn, tomatoes, and taco sauce. Salt and pepper to taste. Set aside.
  2. Add 2 cups chicken broth, cilantro, yogurt, cumin, and pepper to a blender. Blend until smooth. Heat the butter in a skillet until melted. Stir in the flour and cook 1 minute. Slowly stir in the other 2 cups of broth until creamy. Add to the mixture in the blender.
  3. Lay out all your tortillas. Divide the chicken mixture onto each tortilla. Roll up and place seam side down in a greased 9×13 pan. Cover the enchiladas with the green sauce. Top with cheese. Bake at 350* uncovered for 30-35 minutes. Serves 6-8.

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