green chile chicken enchiladas.

Last week enchiladas sounded good.

I had some extra tomatillo salsa which is what originally inspired this recipe, and where a lot of other recipes call for sour cream I used greek yogurt, my new favorite go-to ingredient for instant and guilt-free creaminess.

I apologize ahead of time…you’re going to have to wash a few bowls and pans for this recipe.

First, mix up the salsa and greek yogurt.

Then throw some of the salsa/yogurt mixture in with shredded chicken, garlic and cilantro.  Stuff that mixture into some warm corn tortillas, throw ‘em in a pan and top with more salsa yogurt and cheese.  Then let the enchiladas bake their little hearts out in the oven.

Top with more cilantro and serve with a side salad or veggie.  You may end up with leftovers or your 3 year old may eat as much as or more than you…or maybe that’s just in our family.

Green Chile Chicken Enchiladas

(serves 4)

What You’ll Need:

1.5 pounds shredded chicken breast (approx. 2) ($2.98 at $1.99/lb)

4 cloves garlic ($.12 at $.03/clove)

1 16-ounce jar green chile salsa ($1.99/jar)

1 cup greek yogurt (I used nonfat) ($.74 at $2.99/32 oz.)

8 corn tortillas ($.80 at $.99/pack of 10)

1 cup shredded Jack cheese ($1.24 at $4.99/lb)

1/2 cup chopped cilantro, divided ($.25 at $.50/bunch)

Instructions

Preheat oven to 350.

In a medium bowl, combine salsa and greek yogurt.

Next, combine shredded chicken with minced garlic, 1/4 cup cilantro and half of the salsa/yogurt mixture in a separate bowl.

Wrap 8 tortillas in a cloth or damp paper towel and microwave for 1 minute to soften.  Dip each tortilla in the salsa mixture, then fill with about 1/4-1/3 cup chicken mixture.  Wrap up and place seam-side down in a 9×13 baking dish.  Top all 8 enchiladas with remaining salsa mixture and shredded cheese.

Bake 40-50 minutes or until cheese is bubbly.  Let cool for 5-10 minutes before serving.  Top with remaining cilantro.

TOTAL:  $8.12 or $2.03 per serving.

Nutrition:

415 calories per serving

12 grams of fat

29 carbs

55 grams protein

1 gram fiber