Cheesy Chicken Enchiladas
Make a restaurant favorite in your own kitchen! We’ve got tasty salsa options to choose from and Kraft Mexican blend shredded cheese adds creamy perfection to this family favorite. Top with fresh cilantro to give it that extra kick.
- 2 cups salsa verde (such as La Victoria®)
- 2/3 cup plain Greek yogurt
- 1 tablespoon minced cilantro
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Kraft® Mexican blend shredded cheese
- 2 cups shredded chicken
- 8-10 medium whole wheat tortillas
Preheat oven to 350 degrees F. Spray a 9 x 13 pan with nonstick cooking spray.
In a medium mixing bowl, combine until smooth salsa verde, Greek yogurt, cilantro, salt and pepper.
Add half of the salsa mixture to the shredded chicken and toss.
Spread 1/3 cup of remaining salsa verde mixture into 9 x 13 pan.
Into each tortilla, place about 1/4 cup of the chicken mixture. Roll tortilla and place in 9 x 13 pan seam side down.
Once all enchiladas are in the pan, pour remaining sauce on top, and add cheese.
Cover with aluminum foil and bake 15 minutes. Remove foil and bake additional 10 minutes or until cheese is bubbly. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.