When cold weather comes a knockin’, warm casseroles and hearty soups are the perfect solution. After a chilly Saturday spent outside, Max and I needed a filling meal to warm up before the cool workweek. I’ve been holding off on making Chicken Enchiladas all summer since the heavy dish and spicy flavors don’t really pair well with hot weather, so this weekend was the perfect time to break our recipe out of summer hibernation.
We decided to tweak it a bit and add Greek yogurt in place of sour cream, and I loved the result! Greek yogurt is so versatile — it thickened up the filling perfectly without adding any additional flavor. I can’t wait to feast on enchilada leftovers the rest of the week!
- 1.5 lbs chicken
- 1/2 white onion, diced
- 1 can cream of chicken
- 1 can enchilada sauce
- Cumin, taco seasoning, or other desired seasonings
- 1/2 cup plain Greek yogurt
- Salt & pepper
- Cheddar jack cheese
- 5-6 burrito-size tortillas
- Preheat oven to 350 degrees F. Poach or steam chicken. Set aside to cool.
- Meanwhile, saute onion in 1 tablespoon olive oil for a few minutes until soft. Add cream of chicken and enchilada sauce. Stir together, and lower heat to simmer. Add lid and heat through.
- In a medium bowl, shred chicken. Add seasonings, yogurt, salt, pepper, and a sprinkling of cheese, if desired. Mix together. Add a helping of chicken to each tortilla; roll and set in a rectangular baking dish. Top with sauce, covering each enchilada. Sprinkle cheese overtop.
- Bake enchiladas for 30-35 minutes, or until heated through, and cheese and tops of enchiladas are crisped.