Creamy Chicken Enchiladas

If you need a cozy, crowd-pleasing dinner that feeds a family with leftovers to spare, these creamy chicken enchiladas are one of our favorites. They’re creamy, cheesy, flavorful, and incredibly simple to throw together — especially when using shredded chicken made in the pressure cooker. We love using plain Greek yogurt in place of canned cream soups to keep the ingredients simple while still creating a rich and creamy filling.

These enchiladas are perfect for busy weeknights, meal trains, or stocking the freezer for later. We usually make them with low carb tortillas, but regular tortillas work just as well!

Ingredients

• 6 cups shredded cooked chicken breast
  (We love using our electric pressure cooker for quick, tender shredded chicken.)
• 2 cups shredded cheddar cheese, plus extra for topping
• 1 1/2 cups plain Greek yogurt
• 3/4 cup chicken broth
• 3/4 cup fresh salsa
• 1 tablespoon fresh cilantro, chopped
• 2 teaspoons dill weed
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon adobo seasoning
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 10 tortillas (regular or low carb)

Instructions

1. Preheat oven to 350°F.
2. Grease two 9x13 baking dishes with avocado oil or your preferred cooking oil.

3. In a large mixing bowl, combine:

   • shredded chicken
   • cheddar cheese
   • Greek yogurt
   • chicken broth
   • salsa
   • cilantro
   • dill weed
   • salt
   • garlic powder
   • adobo seasoning
   • paprika
   • black pepper

   Stir until everything is evenly mixed and creamy.

4. Fill each tortilla with about 1/3 cup of the chicken mixture. Roll tightly and place seam-side down in the prepared baking dishes.
5. Spoon any remaining filling over the top of the enchiladas and sprinkle with additional shredded cheddar cheese.
6. Bake uncovered for 30 minutes, or until hot and bubbly.
7. Serve topped with fresh salsa, sour cream, cilantro, diced avocado, jalapeños, or any of your favorite toppings.

Notes

• Low carb tortillas work wonderfully in this recipe.
• These enchiladas freeze well before or after baking.
• Rotisserie chicken can also be used for a quick shortcut.
• For extra spice, add diced green chiles or a dash of hot sauce to the filling.

Our Favorite Toppings

• Fresh salsa
• Sour cream
• Avocado
• Cilantro
• Jalapeños
• Crushed tortilla chips
• Extra cheddar cheese

This recipe makes enough for two pans, making it perfect for sharing with friends, stocking the freezer, or making sure there are leftovers for lunch the next day!