Greek Yogurt and Sour Cream Chicken Enchiladas
Somewhere in my Mom Life, I had forgotten about these delicious enchiladas. I used to make these ALL the time when we were first married, but somehow, I have not made them for a good 5 or 6 years. I don’t know why. What I do know is everyone gobbled these up last Sunday when they made a reappearance on our dinner table. They are light, creamy, and full of whole-ingredient flavor! To make sure I never forget how awesome these are again, I am sharing them here with you. To complete the meal, I served these with my Mango Salsa. So. Stinking. Delicious! Enjoy!
Greek Yogurt and Sour Cream Chicken Enchiladas
The best creamy and light enchiladas
Servings 18 enchiladas
Calories 290kcal
Ingredients
Sauce (Divided)
- 16 oz. Sour Cream full fat is best
- 16 oz. Plain, Non-fat Greek Yogurt
- 7 oz. Can Diced Green Chilis un-drained
Homemade Cream of Chicken Soup
- 1/2 cup onion minced
- 4 tbsp butter
- 2/3 cup flour
- 2 1/2 Cups Milk 2%
- 1 tbsp Better than Bouillon Chicken Soup Base
- 1 tsp salt
- 1/2 tsp pepper
Enchiladas
- 18 8 inch Flour Tortillas, cooked
- 2 Cups Sharp Cheddar shredded
- 1 1/2 Cups Cooked chicken shredded
- 15 oz. Can Black Beans rinsed and drained
- 1/2 Cup Green Onions Sliced
Instructions
Homemade Cream of Chicken Soup
- Sauté onions in butter in a medium saucepan until onions are soft and translucent.Mix in the flour to form a paste.Pour in half of the milk and whisk continually until well-combined with a wire whisk.
- Add the rest of the milk and the bouillon and continue whisking until mixture thickens and begins to bubble.
- Remove from heat. Season with salt and pepper.
Enchilada Assembly
- Preheat oven to 350 degrees and grease TWO 9 x 13 pans.
- Spoon about 3 Tablespoons of sauce down the center of a tortilla. Sprinkle with about 1 1/2 Tablespoons each of chicken and beans and 1 Tablespoon cheese. Reserve 1/2 Cup cheese for topping at the end.
- Roll filled tortillas and place in greased pan. Repeat this process about 24 times. 😉
- Spoon remaining cream mixture over the rolled enchiladas and top with remaining cheese.
- Cover pan with foil and bake for 25 to 30 minutes.
- Remove foil and bake for another 5 minutes. Top with green onions before serving.
Notes
This recipe makes two pans, so freeze one and save it for a busy day later. However, we usually eat a pan and a half and have the rest for lunch the next day.
