2cupsof cooked vegetables. If there is any excess moistureuse a mesh strainer to press the water out.
2cupsof cooked chickenchopped or shredded
12ouncesalsa verdemild
1cupcheese, gratedseparated (cheddar or Colby Jack cheeses work well)
⅔cupplain greek yogurt2% plain Greek yogurt
8corn tortillas
Instructions
Preheat oven to 350° Fahrenheit
In a medium mixing bowl, combine cooked vegetables, chicken, and ¼ cup of cheese.
Lay 4 corn tortillas in the bottom of a 9x9 baking dish so they cover the bottom, forming the bottom layer.
Spread the chicken, vegetable, and cheese mixture over the tortillas.
Lay the other 4 corn tortillas over the chicken and vegetable mixture so they create a top layer. Again, there will be some overlap in the middle.
Mix the salsa verde with greek yogurt until combined, making the enchilada sauce. Pour sauce out evenly over the top of the tortillas. Some will go down the sides - that's what you want!
Finish by sprinkling the remaining ¾ cup of cheese over the top.
Bake in the oven for 20 minutes.
Let sit at least 5 minutes before serving
Notes
To make these vegetarian, substitute chicken with beans.This recipe is flexible! If your family likes spicy foods, you can either use 'medium' instead of 'mild' salsa verde or add 2-4oz of chopped green chiles in step 1.This recipe is also easily doubled by adding a second layer, just don't double the sauce (yogurt and salsa verde) or it will be very runny.If you will be making this ahead of time, keep the sauce mixture (yogurt and salsa verde) stored separately. Pour the sauce on top just before baking. I do not suggest using flour tortillas because the enchiladas will be very soggy.