Thursday, November 01, 2012

Chicken Enchiladas with Green Chili and Greek Yogurt Sauce and Somewhat Salsa

So, I'd promised my sister Jenny that I would make some Chicken Enchiladas. I had a few recipes pinned on my food board on Pinterest but didn't really have exactly the ingredients I needed for any of them so I decided to improvise. I took two of the recipes that had some of the basic ingredients I had and then I went at it. Next time I make this, I'll add more chicken broth and yogurt but only so the enchiladas are more fully covered (recipe below adds more to take care of this) but the tortilla ends that got a bit crispy where really good too. We didn't have any hot peppers so my sister took a dried hot Asian pepper we had for making Spicy Chicken with Cashews (see link below), removed the seeds, placed it in a saucepan with about 3 tbl water and boiled it. Once it was boiled down to about 2 tbl, she strained out the pepper. I used about 3 tsp in the sauce instead of the fresh hot pepper. My brother-in-law also dribbled a little of it on top of his enchiladas and ended up with what he called a "nice burn in the mouth and my forehead is breaking out in a sweat, which is good." To finish it off, we made some homemade salsa to put on top of the enchiladas before eating.

  • Spicy Chicken with Cashews on Pinterest - I make this about 3 times a month with the modifications notesd in the pin

  • My Pinterest Food Board

  • Somewhat Salsa

    A light salsa-like topping for the enchiladas.

    3 roma tomatoes, chopped with seeds removed
    3 fresh basil leaves, finely chopped
    2 garlic cloves, minced or jarred equivalent
    1 tbl dried cilantro (or some fresh if you have it)
    1 small lemon or lime
    2 tbl onion, chopped
    salt and pepper to taste
    (optional) a diced jalepeno or serrano pepper


    Mix together all ingredients except lemon/lime. Cut lemon/lime in half and squeeze over mixture making sure to remove any seeds that fall in. Mix well, cover, and place in fridge. Makes about 1 cup and a bit.

    Chicken Enchiladas with Green Chili and Greek Yogurt Sauce

    Chicken, onions, and cheese wrapped in wheat tortillas and covered in a green chili and yogurt sauce, then topped with more cheese and baked to a bubbly perfection. My brother-in-law said it tasted like something you'd get at Z'Tejas here in Austin. He ate three of them.

    Makes 14-16 enchiladas


    1 tbl unsalted butter
    1 Serrano pepper or other hot pepper, minced (remove seeds for a milder sauce)
    2 garlic cloves, minced or jarred equivalent
    1 tbl flour
    1 1/4 cup low sodium or salt-free chicken broth
    1 tsp cumin
    1/4 tsp chipolte chili powder (optional)
    1/4 tsp salt
    1/4 tsp pepper
    1 4-oz can chopped green chilis
    1 tbl dried cilantro
    3/4 cup Chiabani low-fat Greek yogurt, plain (can use sour cream instead)

    3 cups shredded, cooked chicken breasts (about 4 large breasts)
    8 oz shredded cheese, your choice (Monterrey Jack, Mexican mix, Colby Jack, etc.)
    1 small onion, chopped fine
    14-16 small wheat tortillas

    You'll also need a large baking dish or two smaller ones, enough to hold at least 14 enchiladas, 16 if you use less meat in each one.


    Preheat oven to 375F.

    In a saucepan, melt butter over medium-high heat, add garlic and pepper. Saute for 1 minute. Add flour and whisk quickly, cook for 2 minutes then add in chicken broth, cumin, salt, and pepper, continuing to whisk sauce as each is added. Bring to a boil then whisk in the yogurt, green chilies, and cilantro. Remove from heat.

    Spray the baking dish(es) with olive oil or vegetable oil spray. Spoon some of the sauce into the dish, enough to lightly cover the bottom. Place a tortilla on a plate, add chicken, onion, and shredded cheese into the center of the tortilla and roll the sides over. Pick up the roll and hold over the baking dish, quickly turning it so the seam is on the bottom and place in the dish. Repeat for remaining tortillas. We were able to get 14 enchiladas made before we ran out of room and we really stuffed the rolls too. If needed, push the rolls together to get more room. You may also be able to place some against the side. Pour the remaining sauce over the enchiladas, covering them as much as possible. Top with remaining cheese.

    Place in oven (if dishes aren't deep ones, place on cookie sheets in the oven, just in case) and bake for 15-20 minutes or until cheese is golden.

    Serve immediately with some of the salsa sprinkled over each enchilada, and if wanted, add little more Greek yogurt on the side. A nice salad and some sweet corn would make great side dishes.

    I'd love to hear what you think of this recipe and any modifications you make to it. I'm thinking a yogurt sauce (or sour cream sauce) mixed in with the chicken would be an awesome addition!