Friday, February 20, 2015

Chicken Enchiladas with Green Sauce { with siggi's yogurt! }

Enchiladas are one of my favorite go-to dishes to make.
Why? Because you can never really screw them up!
Filling. Tortillas. Roll. Sauce. Cheese. Bake.  Boom! Amazing, fool-proof easy dinner!

I like both red and green enchilada sauce, but this week I was feeling the green sauce, and inspired by Haylie Duff's blog!

Plus, I knew I wanted to use the siggi's plain yogurt in place of sour cream!
The siggi's dairy brand is an even tastier sour cream alternative than Greek yogurt, because it is even more creamy! Yum.

Check out my previous post HERE for more details on siggi's yogurt, and to enter to win coupons for two free cups!
**Quickly! Ends Sunday evening!**

Adapted from: Real Girl's Kitchen - Creamy Green Enchees


3 chicken breasts
cumin powder
olive oil

5 tortillas (medium size: corn or flour - I used a corn/wheat blend from Sprout's)
20oz can green enchilada sauce (mild, or medium)
2 containers siggi's plain yogurt
1 cup freshly grated cheddar or monterrey jack cheese
3 Tbsp roughly chopped cilantro
2-3 radishes, sliced thinly, or grated
1 lime - quartered into wedges


Drizzle the chicken with olive oil and sprinkle with salt, pepper, and cumin.
Bake at 350 degrees for about 20-30 minutes, until cooked through.   Let cool for 15 minutes
Shred or chop the chicken. You can use your food processor to shred, which is super quick!

Heat a saucepan over medium low.  Add 2 Tbsp of cilantro, and 2 big spoonfuls of  the yogurt.  Stir until combined and slightly warm.
Pour 2/3 of the sauce into a heatproof bowl, and leave the remaining 1/3 in the pan.
To the bowl, add the chicken and 1/2 cup of the grated cheese.  Stir until combined.

Spread a spoonful of the remaining sauce in the bottom of an 8x8 pan.
Fill each tortilla with the chicken mixture, roll up, and place seam side down in the pan.
Once all are rolled up, pour the remaining 1/3 of the sauce over the top and edges of the enchiladas.
Sprinkle with remaining 1/2 cup cheese.

Bake the enchiladas at 350 degrees for 15 minutes.

Top with remaining yogurt, and garnish, if desired, with cilantro, radish and/or a squeeze of lime.

Check out another enchilada recipe of mine HERE

Siggi's Culture Club provided me with coupons for free samples, but I was not compensated and all opinions are my own.