Can I use corn tortillas for Green Chicken Enchiladas?

Yes, you can. Just warm the tortillas before assembling to prevent tearing. They'll be softer and a little more delicate, but they work great if you prefer corn.

What's the best way to prevent the tortillas from getting soggy?

Assemble right before baking and don't add more sauce than the recipe calls for. If you're making them ahead, store the filling separately and assemble just before baking (this keeps the tortillas from absorbing too much sauce).

Do I have to use Greek yogurt?

No, you can swap in sour cream, or use more cheese if you prefer. The enchiladas will still be creamy, just slightly richer.

Green Chicken Enchiladas

Name: Green Chicken Enchiladas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American / Mexican
Ingredients: 2 teaspoons extra virgin olive oil; ½ medium yellow onion, diced; 1 small zucchini, diced (about 1 cup); ½ cup corn (fresh or frozen); 1 (4 ounce) can diced green chiles; 2 teaspoons taco seasoning; 1 (15 oz) can green enchilada sauce, divided; 2 ½ cups cooked, shredded chicken; ⅓ cup plain Greek yogurt; 2 cups shredded cheddar and monterrey jack cheese; 8 medium flour tortillas

Description

Easy Green Chicken Enchiladas with a creamy chicken and veggie filling, green sauce, and cheese. Light, flavorful, and ready in about 35 minutes.

Ingredients

Scale

2 teaspoons extra virgin olive oil
½ medium yellow onion, diced
1 small zucchini, diced (about 1 cup)
½ cup corn (fresh or frozen)
1 (4 ounce) can diced green chiles
2 teaspoons taco seasoning
1 (15 oz) can green enchilada sauce, divided
2 ½ cups cooked, shredded chicken
⅓ cup plain Greek yogurt
2 cups shredded cheddar and monterrey jack cheese
8 medium flour tortillas

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Instructions

Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with olive oil.
Heat the 2 teaspoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 2-3 minutes. Stir in the zucchini and cook for an additional 3-4 minutes, until tender. Add the corn and green chiles and cook for an additional 1 minute.
Stir in the taco seasoning, ¼ cup enchilada sauce, and shredded chicken. Remove from the heat and stir in the Greek yogurt until everything is coated.
Spread ½ cup enchilada sauce in the bottom of the prepared baking dish. Sprinkle 1 tablespoon of cheese in each tortilla. Spoon ⅓ cup of filling in each, then roll up and place seam side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top, then spread any leftover filling on top of the tortillas and sprinkle with the rest of the cheese. Bake uncovered for 15–18 minutes, until heated through and the cheese is melted.
Serve with your favorite toppings and enjoy.