Admittedly, enchiladas are a labor of love. They take 2 days of prep ahead of time and patience to wait for the incredibly tasty final product. The waiting is the most painful part though so don't worry. This can easily be made by a novice cook! And enchiladas are worth the effort and required patience.
Make sure to complete your Mexican meal with homemade beans and rice too. Perfection.
Make sure to complete your Mexican meal with homemade beans and rice too. Perfection.
Ingredients
2 cups of cooked chicken
1/2 small onion, chopped
1 green pepper, chopped and seeded
3 green onions, chopped
Handful of cilantro, chopped
1 cup of Fire Roasted Salsa
1 cup plain yogurt
2 packets of lavash (or corn tortillas, if available)
2 cups of cooked chicken
1/2 small onion, chopped
1 green pepper, chopped and seeded
3 green onions, chopped
Handful of cilantro, chopped
1 cup of Fire Roasted Salsa
1 cup plain yogurt
2 packets of lavash (or corn tortillas, if available)
Directions
1. Sauté onions and garlic until translucent in a medium-sized saucepan. Add peppers and green onions until fragrant, 2 minutes. Remove from heat.
2. Add chicken to saucepan and mix with other ingredients.
3. Combine salsa and yogurt in a medium bowl. Pour 1/4 of salsa-yogurt mixture into the bottom of your enchilada baking dish.
4. If using lavash, cut into long 4-5inch wide strips. If using corn tortillas, heat in microwave for 20 seconds (to make them more flexible). Add 2-3 tbsp of chicken mixture to a strip/tortilla and roll up. Place in baking dish.
5. Pour remaining salsa-yogurt mixture over enchiladas. Refrigerate a minimum of 2 hours or overnight.
6. Bake enchiladas at 350F for 45-50 minutes. As the 40-minute mark, sprinkle your favorite cheese over enchiladas. I recommend cojita, pepper jack, or jack-cheddar cheese combo.
**Feel free to replace yogurt with low-fat or regular sour cream where available.
1. Sauté onions and garlic until translucent in a medium-sized saucepan. Add peppers and green onions until fragrant, 2 minutes. Remove from heat.
2. Add chicken to saucepan and mix with other ingredients.
3. Combine salsa and yogurt in a medium bowl. Pour 1/4 of salsa-yogurt mixture into the bottom of your enchilada baking dish.
4. If using lavash, cut into long 4-5inch wide strips. If using corn tortillas, heat in microwave for 20 seconds (to make them more flexible). Add 2-3 tbsp of chicken mixture to a strip/tortilla and roll up. Place in baking dish.
5. Pour remaining salsa-yogurt mixture over enchiladas. Refrigerate a minimum of 2 hours or overnight.
6. Bake enchiladas at 350F for 45-50 minutes. As the 40-minute mark, sprinkle your favorite cheese over enchiladas. I recommend cojita, pepper jack, or jack-cheddar cheese combo.
**Feel free to replace yogurt with low-fat or regular sour cream where available.