Chicken Enchiladas with Creamy Green Chili Sauce

• Meat

  • 1 lb Chicken

• Produce

  • 2 Garlic cloves
  • 7 oz Green chili
  • 1/2 cup Shallots

• Canned Goods

  • 1 cup Chicken broth, low-sodium

• Baking & Spices

  • 1 tbsp Arrowroot
  • 3/4 tsp Paprika, smoked
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Grape seed oil

• Bread & Baked Goods

  • 8 Tortillas, whole wheat

• Dairy

  • 1 cup Monterrey jack cheese
  • 1 cup Yogurt, plain green

Found on joyfulhealthyeats.com

Description

Ingredients

• 1 lb. chicken
• ½ teaspoon of smoked paprika
• ½ cup of monterrey jack cheese
• 8-10 whole wheat tortillas
• 1 tablespoons of grape seed oil
• ½ cup of diced shallots
• 2 garlic cloves, minced
• ¼ teaspoon of smoked paprika
• 1 tablespoon of arrowroot
• 1 cup of low sodium chicken broth
• 1 cup of plain green yogurt
• salt & pepper
• 7 oz. of diced green chili
• ½ cup of monterrey jack cheese
• toppings: avocado, diced tomato, cilantro, jalapano

Directions

• Preheat oven to 350.
• Heat a medium saucepan to medium high heat, add in grape seed oil and shallots. Cook until shallots are slightly browned, about 4-5 minutes.
• Add in garlic, ¼ teaspoon of smoked paprika, and arrowroot. Stir until arrowroot is combined and sticking to the shallots, about 1-2 minutes.
• Next whisk in chicken broth. Bring to a boil and then let simmer for 5 minutes.
• Whisk in greek yogurt, green chilis, and salt & pepper let simmer for another 2 minutes. Remove from heat.
• In a large bowl add cooked chicken, ½ cup of monterey jack cheese, and ½ teaspoon of smoked paprika. Toss to combine.
• Spray the bottom of a 13x9 baking dish with PAM.
• Add ⅓ cup of chicken mixture to tortilla, roll it up and lay down (seam side down) in baking dish. Continue until all tortillas are used up.
• Cover enchiladas with creamy green chili sauce.
• Sprinkle ½ cup of monterey jack cheese on top.
• Bake in oven for 20 or until cheese is slightly browned.
• Serve! Garnish with diced tomatoes, avocados, cilantro, or jalapenos.