Chicken, green chiles, and onion are wrapped in whole wheat tortillas and topped with cheddar cheese and a creamy sauce made with Greek Yogurt.
I have a stack of enchilada recipes that I enjoy, but these Chicken Enchiladas are my go-to. They’re easy to make, and delicious!
This recipe is another one that my mom made frequently when I was growing up; I’m unsure as to where she originally found it.
- 1 10.75 oz. can condensed cream of chicken soup, reduced sodium
- 1/2 cup plain Greek yogurt (or sour cream)
- 1 medium onion, chopped
- 3 boneless, skinless chicken breasts, roughly chopped
- 2 teaspoons chili powder
- 1 4 oz. can green chiles
- 8 whole wheat flour tortillas
- 3/4 to 1 cup shredded cheddar cheese (to taste)
Combine cream of chicken soup and yogurt in a small bowl. In a large saucepan, combine chopped uncooked chicken and chopped onion. Cook over medium heat, stirring occasionally, until chicken is cooked through and onions are tender. Remove from heat and drain off any extra liquid. Add chili powder, green chiles, and about two tablespoons of soup/yogurt mixture to chicken mixture.
Preheat oven to 350 degrees Fahrenheit. Spread about 1/2 cup of soup and yogurt in bottom of shallow 2-quart casserole dish. Put about 1/4 cup of chicken mixture on one side of each tortilla and roll up tortilla around filling. Place each tortilla seam side down in baking dish and spread remaining soup and yogurt mixture on top. Sprinkle cheese over enchiladas. Bake for 25-35 minutes or until heated through.
~K in the Kitchen