Green Chicken Enchiladas

    Ingredients Print Recipe

  • I baked Chicken
  • 2 packs shredded Monterey jack cheese
  • 1 16 oz Container Greek yogurt of light sour cream
  • I large jar Green chili stew mix or green chill enchilada sauce


Peel meat off the chicken. Mix ingredients together - reserving about 1/2 cup of cheese and 1/2 cup of sauce for the top of the enchiladas. Put a few spoonfuls of the mixed ingredients in corn tortillas. Roll up and put in 9 x 13 pan. Top with reserved cheese and sauce. Bake on 250 for 25 minutes.

For the veggie side mix: I can corn, 1 can black beans, and 1 cup of premade Pico.

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