Chicken Enchiladas

This is a house favorite, even my 3-year-old enjoys them!  They're so filling and delicious, plus they're packed with protein and veggies!  This recipe makes between 6-8 enchiladas.
  • 3 Chicken Breasts (about 350g)
  • 3 Bell Peppers
  • 1 Large or 2 Small white onions
  • 1/2c Greek Yogurt
  • 1c Shredded cheese (I like a Mexican cheese blend)
  • 6-8 Large tortillas
  • 1 Jar salsa (80-100g is fine)
  • 1 Packet of taco seasoning
  • 2tbsp Olive oil
Preheat oven to 375.  Slice chicken into large strips and set aside.  Chop your peppers and onions into large strips as well and set aside.  Heat a large pan, add 1 tbsp olive oil & saute your chicken breasts until 85% cooked (no, pink on the inside, but can leave them white as they'll have 25 minutes in the oven too!).  Remove from the pan and set aside in a large mixing bowl.  Add another tbsp of olive oil to the pan and add your peppers and onions.  Saute until soft.


Add your peppers and onions to the bowl with the chicken.  Then, add your greek yogurt, taco seasoning, and 1/4c of your shredded cheese (save the rest for topping).  Mix well and set aside.  Grab your tortillas and a 13x9" pan (you can grease this if you'd like but I've never had too much of a problem with my tortilla's sticking to the pan).  Fill your shell with a large scoop of the filling and roll (don't worry about tucking the sides in).  Place into the pan, you should be able to create 6-8 enchiladas with this mixture!


Once all the enchiladas are in the pan, top them with the salsa.  Make sure you cover ALL of the tortilla or else it will burn!  Top with cheese and COVER with tin foil.  Place in the oven for 20 minutes while covered, then remove the foil and broil for 5 more minutes.  ENJOY!


These are one of our FAVORITE dinners! If you make it, don't forget to share to your stories and tag me! More recipes can be found on my Instagram account under the “recipes” highlights!