Chicken Verde Enchiladas

4 years ago
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Is there anyone out there who doesn't like Mexican food? Okay, if you raised your hand, we can't be friends ;) The rest of you, read on for an amazing recipe for Chicken Verde Enchiladas!

I had my friends Sheila and Sara over for dinner last night and this recipe was super easy to prepare and delicious to boot. I found the original recipe on Plain Chicken and decided to slightly modify it to make it healthier knowing Sheila is doing Chicago Marathon this weekend and wouldn't want to eat a heavy, fatty meal. 

So, here's the recipe - I recommend trying this one stat :)

Chicken Verde Enchiladas
*Recipe slightly modified from Plain Chicken

8 whole-wheat flour tortillas (I recommend Trader Joe's - fewer ingredients = fewer preservatives)
2 cups cooked, shredded boneless, skinless chicken breasts
1 cup pumpkin puree
2 small zucchinis, grated
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 6oz container plain Greek yogurt (I used non-fat Chobani)
1 4oz can diced green chilies
1 cup Monterey jack cheese, shredded

Preheat oven to 350 degrees. In a medium saucepan, melt butter then whisk in the flour and cook for an additional minute. Add the chicken broth and whisk until smooth. Allow the sauce to thicken, then remove from heat. Add the Greek yogurt and chilies.

Meanwhile, combine shredded chicken, pumpkin and zucchini in a mixing bowl. When the verde sauce is ready, spoon a small amount into a baking dish - just enough to coat the bottom of the dish. Then roll up the chicken mixture in the tortillas and place in a baking dish, seam down. Top with the remaining verde sauce and sprinkle with cheese.

Bake 20-25 minutes then remove from oven and let sit for five minutes before serving. 

I'd like to know: What delicious eats have you made recently?

- ST

 

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