Green Chicken Enchiladas Recipe

Ingredients

• 4 oz. cream cheese (softened)
• ¼ cup Greek Yogurt (non fat, plain) (substitute: sour cream or plain yogurt)
• 2 cups prepared salsa verde (canned or homemade)
• ½ teaspoon cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne (or paprika)
• ½ teaspoon Salt
• ½ teaspoon ground black pepper
• 1 cup corn kernels (frozen (thawed) or from a can)
• 2 cups Shredded cheese like Chihuahua, Oaxaca, Mozzarella, Monterrey Jack or even Cheddar. (divided )
• 2 cups shredded cooked chicken (Homemade or Rotisserie)
• 12 to 14 soft round 6 to 8­inch flour tortillas (Optional: Corn tortillas )

Steps

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In a medium bowl cream together the cream cheese and the Greek yogurt.

3. 3

   Stir in 1/2 cup of the salsa and mix (see note #1)

4. 4

   Add the cumin, oregano, cayenne pepper, salt and black pepper. Mix well.

5. 5

   Mix in the corn and 1 cup of shredded cheese.

6. 6

   Add the shredded chicken and stir to combine everything well.

7. 7

   In a baking dish spread a 1/2 cup of the salsa over the bottom.

8. 8

   Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas.

9. 9

   Pour remaining salsa over enchiladas, spreading to coat all of them.

10. 10

    Sprinkle remaining 1 cup of shredded cheese over the top.

11. 11

    Transfer baking dish to preheated oven and bake for 20 to 25 minutes until hot and bubbly.

12. 12

    Serve warm with rice, calabacitas, beans or your favorite Mexican dish.