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
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.
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.
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 Greek Yogurt Sauce
- 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
- Cook chicken breast (boil it or sous vide at 150°F for an hour+) and shred it
- 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
- Mix together chicken, corn, black beans, and scallions
- Scoop a heaping 1/4 cup of filling into each tortilla and spread out any remaining filling among the tortillas
- Remove the sauce from heat and let it cool for a few minutes. Add Greek yogurt, jalapeños, cumin, salt, and pepper and mix well
- 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!
- Bake at 400°F for 20 minutes (until sauce is bubbly and any exposed tortilla parts start to brown)
- Sprinkle with scallions and crumbled cheese
- 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