Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 8 enchiladas
Chicken and veggie enchiladas baked in a light green sauce.
Ingredients
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
Instructions
- Combine the chicken, beans, corn, tomatoes, and taco sauce. Salt and pepper to taste. Set aside.
- 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.
- 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.
