Chicken Enchiladas

It’s been a long time since I’ve made enchiladas (I’m talking like years), but everyone around me kept talking about enchiladas and tacos to celebrate Cinco de Mayo last week, so I decided I wanted to make enchiladas, but also wanted to do something that wasn’t entirely filled with and smothered with cheese (even though I do enjoy that very much…maybe too much).

I already knew what I wanted to do for the filling, but wasn’t sure how to modify the sauce. After a little searching around, I found this recipe that uses Greek yogurt, which I’ve been using a lot lately, so thought I’d try it out. I modified it slightly based on my own taste preferences, but am a big fan of it and am glad I found it!

*Note: I still didn’t have my camera at this point, so still working with phone pictures, which isn’t great with the lighting

Enchilada Filling

The first thing I did was cook the chicken breast. I used the sous vide at 150°F for an hour (based on the amazing J. Kenji López-Alt’s sous vide chicken breast guide), but you can also boil it for faster cooking (which I normally would have done, but was busy with some other things so used the sous vide to buy me some time). I shredded the chicken with just my hands, but you can also use two forks to shred it (and keep your hands clean).

Next, I “roasted” the corn in a pan with a little bit of olive oil as I like the taste better, but you can definitely also just use canned or fresh corn from the cob.

“Roasted” corn

Next, I mixed together all the filling ingredients: shredded chicken breast, corn, black beans, and chopped scallions. I scooped a big heaping 1/4 cup of the filling into each tortilla and rolled them up – all 8 of them fit snugly inside a 9×13 baking dish. A little of the filling fell out of some of the tortillas, but I just left them inside the dish to become part of the sauce.


Greek Yogurt Sauce

For the sauce, I first melted butter over medium heat (so it didn’t burn), added chicken broth, and then whisked in cornstarch as a thickening agent. I let the mixture simmer while I was preparing the filling.

After the mixture thickened up, I added the Greek yogurt, spices (cumin, pepper), and jalapeños.

Diced jalapenos give the sauce quite a kick! Use fewer jalapenos or milder green chiles instead for a tamer sauce
Sauce with all the ingredients mixed in

I poured the sauce all over the enchiladas in the baking dish (it juuuuust fit without overflowing) and then baked them at 400°F for 20 minutes. When I took it out of the oven, the sauce was bubbling and the parts of the tortillas that were peeking through the sauce had stated to brown up a little bit.

I then sprinkled the enchiladas with fresh scallions and a little crumbled queso fresco (I looked for cotija cheese, but the store didn’t have any).



Chicken Enchiladas with (Spicy!) Greek Yogurt Sauce


Chicken Enchiladas with Greek Yogurt Sauce

Servings: 8



  • 8 large tortillas (I used low carb tortillas that were ~80 calories each)
  • 1 lb chicken breast, shredded
  • 1 cup corn, optional: roasted 
  • 1/2 cup black beans
  • 3 scallions


  • 2 tbsp unsalted butter
  • 2 cups chicken broth
  • 3 tbsp cornstarch
  • 1 1/2 cups plain Greek yogurt (I use Oikos Triple Zero)
  • 1/2 tsp cumin
  • 3 jalapeños, diced (adjust based on your spiciness level)
  • Pepper, to taste


  • 2 scallions
  • 4 oz. queso fresco or cotija cheese, crumbled



  1. Cook chicken breast (boil it or sous vide at 150°F for an hour+) and shred it
  2. In a saucepan, melt butter, add in chicken broth, and mix in cornstarch slowly so it doesn’t clump. Let the mixture simmer and thicken while you prep the filling
  3. Mix together chicken, corn, black beans, and scallions
  4. Scoop a heaping 1/4 cup of filling into each tortilla and spread out any remaining filling among the tortillas
  5. Remove the sauce from heat and let it cool for a few minutes. Add Greek yogurt, jalapeños, cumin, salt, and pepper and mix well
  6. Roll each tortilla tightly and place into 9×13 baking dish and pour sauce over them. Some filling may fall out, but then it just becomes part of the sauce!
  7. Bake at 400°F for 20 minutes (until sauce is bubbly and any exposed tortilla parts start to brown)
  8. Sprinkle with scallions and crumbled cheese
  9. Nom nom nom!

Estimated Nutritional Information (per serving): 341 calories; 10.g fat; 17.7mg cholesterol; 716.7mg sodium; 151.5mg potassium; 27.5g carbs; 29.2g protein


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