Makes 4 large enchiladas
2 cups shredded rotisserie chicken
1/2 Tbsp canola oil
1/2 cup chopped yellow or white onion (about 1 medium)
1 large garlic clove, minced
1 (4 oz) can chopped green chiles
1/2 cup salsa verde (tomatillo salsa, or other salsa of your choice), plus additional for serving
1 tsp ground cumin
1 tsp chipotle chile powder
1/4 tsp cayenne
Kosher salt and freshly ground black pepper, to taste
2 oz (4 Tbsp) 1/3-less-fat neufchatel cream cheese, divided
3/4 cup enchilada sauce, homemade or store-bought
3 large (burrito-sized) or 4 medium flour tortillas
canola oil cooking spray
1/2 – 3/4 cup freshly grated 50% reduced-fat cheese, such as monterey jack, cheddar, or pepperjack
2 Tbsp chopped fresh cilantro, for serving
2% plain Greek yogurt, for serving
- Preheat oven to 350°F.
Heat the oil in a medium skillet over medium heat. Add onions and cook, stirring frequently, until soft, 3-5 minutes. Add in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the shredded chicken, chopped chiles, salsa and spices. Stir and season to taste with salt and pepper. Reduce heat to low and stir in 1 oz (2 Tbsp) of the Neufchatel, reserving the other 1 oz. Set aside.
Pour the enchilada sauce into a small saucepan over low heat. When the sauce reaches a simmer, turn the heat off and whisk in the remaining 1 oz Neufchatel until completely melted.
Heat the tortillas in the microwave for 30 seconds, or until soft and pliable. Lay the tortillas out on a clean work surface.
Divide the chicken mixture into 4 equal portions. Spoon each portion onto the lower third of a tortilla. Roll each filled tortilla, burrito-style, tucking in the ends as you go.
Lightly coat a baking dish with canola oil cooking spray. Spoon a few tablespoons of the creamy enchilada sauce over the bottom of the dish; spread evenly. Place all of the filled tortillas into the prepared dish. Cover with the remaining creamy enchilada sauce; top with cheese.
Bake, uncovered, until enchiladas are hot and cheese is bubbling, about 20 minutes.
Serve topped with any enchilada sauce remaining in the dish, extra salsa, cilantro, and Greek yogurt.