I’ve been working on easy dinner ideas that don’t require much work to make and go from oven to table in 30 or less. Meet my D to the LISH Enchiladas. These are Carl approved and are loaded with so much flavor. I use a rotisserie chicken to make the assembly super easy. Some green enchilada sauce and a can of chilis with a little greek yogurt or sour cream is perfection paired with the chicken and beans. I used Monterey Jack cheese to melt on the top of these beauties and kissed them with some fresh avocado and cilantro for that perfect finishing touch!
White Chicken Chili Enchiladas
10
servings20
minutes30
minutesIngredients
1 1 Small, Rotisserie Chicken
19 oz 19 Green Enchilada Sauce
4 oz 4 Green Chilis
1/2 cup 1/2 Nonfat Greek Yogurt or Sour Cream
15 oz 15 Cannellini Beans
1 cup 1 Monterey Jack Cheese, Shredded
10 10 Fresh, Flour Tortillas
*Cilantro and Avocado for Topping*
*Salsa Verde for Topping*
Directions
- To begin, preheat oven to 350. Shred rotisserie chicken and place in large bowl
- In a mixing bowl, add green enchilada sauce, green chilis and yogurt. Mix well. Add chicken and beans to the green sauce
- To build enchiladas, spoon about 1/4 – 1/3 cup of mixture into tortillas and top with 1 Tbsp of Monterey Jack cheese. Roll up enchiladas and place in baking dish
- Top with salsa verde and more Monterey Jack cheese. Bake covered for 15 minutes. Remove cover and bake for 15 more minutes
- Top with your favorite toppings and serve!
Notes
- What makes these enchiladas so great, is the fresh flour tortillas I used. If you have access to fresh made tortillas, I highly recommend using them. I found mine in the bakery section of my local grocery store.