This creamy enchiladas recipe is a delightful twist on the classic dish. Its healthy and protein packed! It's perfect for a cozy dinner and is sure to be a hit with family and friends.
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Preheat oven to 375°F.
Cook ground chicken in a skillet over medium heat until fully cooked.
Stir in diced tomatoes with green chilies, aji amarillo paste, and taco seasoning. Cook for 1–2 minutes to combine.
Remove skillet from heat or turn very low and mix in Greek yogurt until creamy.
Spread a thin layer of enchilada sauce (about ¼ cup) on the bottom of a baking dish.
Warm tortillas and fill each with chicken mixture and a small amount of cheese. Roll and place seam-side down in the dish.
Pour remaining enchilada sauce over enchiladas and top with remaining cheese.
Cover with foil and bake for 20 minutes. Uncover and bake for an additional 5–10 minutes until bubbly and lightly browned.
Warm tortillas before filling to make them easier to roll and prevent tearing.
For extra flavor, sprinkle some fresh cilantro or chopped green onions on top before serving.
Use leftover taco meat, just toss with the tomatos, aji amarillo paste, and greek yogurt before wrapping in tortilla.
Can I use a different type of meat?
Yes, you can substitute ground chicken with ground turkey, beef, or even shredded rotisserie chicken.
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas ahead of time and refrigerate them. Bake them when ready to serve.
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used, but they may need to be softened before rolling to prevent cracking.
What can I serve with these enchiladas?
Serve them with a side of rice, beans, or a fresh salad for a complete meal.
Is aji amarillo paste necessary?
Aji amarillo paste adds a unique flavor, but you can omit it or substitute with another chili paste if unavailable.
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