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Spicy Chicken Enchiladas

Spicy Chicken Enchiladas


for the enchilada sauce:

  • 1 tablespoon butter
  • 1 serrano pepper minced (remove the seeds for less heat)
  • 2 cloves roasted garlic minced
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 cup roughly chopped cilantro
  • 1 cup salsa verde
  • 1/2 cup fat free plain Greek yogurt
  • salt & pepper to season

for the enchiladas:

  • about 3 cups chopped cooked chicken breasts
  • 8 ounces shredded Monterrey Jack cheese
  • 1 small yellow onion chopped
  • 1 cup corn I used frozen
  • 2 cloves roasted garlic minced
  • 8-10 flour tortillas


  • Preheat oven to 375 degrees. Lightly grease a 9x13 baking dish.
  • In a medium sauce pan, melt the butter over medium-high heat. Saute the serrano pepper and garlic for 1 minute. Stir in the flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the salsa verde, cilantro & Greek yogurt until combined. Remove from heat.
  • While the sauce is cooking, saute your chopped onion & corn in a skillet over medium heat until they begin to caramelize. Add the minced garlic & saute for about another 30 seconds to 1 minute or until the garlic becomes fragrant.
  • Add about 3/4 cups of the enchilada sauce to the bottom of the prepared pan. In a large bowl, combine the chicken, about 1/2 of the shredded Monterrey Jack cheese, corn & onion. Place mixture into the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with the remaining cheese and bake for 15-20 minutes or until bubbling and lightly brown on top.
  • Serve immediately.
Tried this recipe?Let us know how it was!