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greek chicken enchiladas

Classic Greek Chicken Enchiladas

Delicious Classic Greek Chicken Enchiladas recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings: 8 servings
Calories: 2450
Ingredients Method

Ingredients
  

For the filling
  • 2.5 cups chicken (shredded or cut into 1/2-inch cubes)
  • 1 medium onion
  • 2 garlic cloves
  • 1 small zucchini (finely diced into 1/4-inch pieces)
  • 3/4 cup yogurt (I prefer Fage 2% for a thicker consistency)
  • 3/4 cup monterey jack cheese
  • 1/3 cup cilantro
  • 1/2 cup enchilada sauce (I use Old El Paso mild for this)
  • 3/4 tsp cumin
  • 3/4 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1 lime, juiced
  • salt
  • pepper
For the assembly and topping
  • 8 flour tortillas (softened for easier rolling)
  • 2.5 cups enchilada sauce
  • 1.75 cups monterey jack cheese (I like Tillamook for a better melt)

Method
 

  1. Preheat your oven to 400°F and lightly grease a 9x13 inch baking dish. Dice the onion into small pieces, mince the garlic cloves, and finely dice the zucchini into 1/4-inch pieces. Juice the lime and measure out all spices (cumin, oregano, and red pepper flakes) into a small bowl. Having everything prepped and ready will make the cooking process smooth and efficient.
  2. In a large skillet over medium-high heat, sauté the diced onion, minced garlic, and diced zucchini until they're completely soft and the onion becomes translucent, about 5-7 minutes. This step develops flavor and softens the vegetables for the filling. Season lightly with salt and pepper as they cook.
  3. In a large bowl, combine the shredded chicken with the sautéed vegetables from Step 2. Add the yogurt, 3/4 cup monterey jack cheese, cilantro, 1/2 cup enchilada sauce, the measured spices, lime juice, and a pinch of salt and pepper. Mix thoroughly until all ingredients are evenly distributed. I recommend using thick Greek yogurt like Fage because it gives the filling a creamy texture without making it watery—this prevents soggy enchiladas.
  4. Spread 1/3 cup of the 2.5 cups enchilada sauce across the bottom of your prepared baking dish. Microwave the flour tortillas for 30-60 seconds to make them pliable and easier to roll without tearing. Working with one tortilla at a time, quickly dip it into the remaining enchilada sauce to coat lightly, place about 2-3 tablespoons of the chicken filling from Step 3 along the center, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas until all filling is used.
  5. Pour the remaining enchilada sauce evenly over the rolled enchiladas and top with 1.75 cups monterey jack cheese. I like using Tillamook cheese because it melts beautifully and creates a golden, bubbly top. Bake at 400°F for 15-20 minutes until the cheese is melted and bubbly and the sauce is bubbling around the edges.
  6. Remove the enchiladas from the oven and let them rest for 3-5 minutes before serving. This brief rest helps the sauce set slightly, making it easier to plate and preventing the enchiladas from falling apart when served. Serve warm with your favorite Greek-inspired toppings such as extra cilantro, feta cheese, or fresh tomatoes.