With only two of us in the house, now, it seems like I'm forever looking for ways to use up extra chicken. These enchiladas are perfect for that and since they freeze well I can add to my husband's after work stash I for those mornings when he comes home starving.
Green Chili Sauce:
Preheat oven to 350.
Heat a sauce pan over medium heat and add olive oil and onions. Cook 4-5 minutes until onions begin to caramelize. Add garlic, paprika, and arrowroot, stirring until combined and the arrowroot sticks to the onions. Whisk in chicken broth, bring to a boil, and simmer for 5 minutes. Stir in Greek yogurt, green chilis, salt and pepper, and allow to simmer for another minute or two. Set aside.
Meanwhile, In a large bowl combine cooked chicken, cheese, and paprika.
Spray bottom of a large baking dish with non-stick cooking spray.
Now it's time to prep the tortillas. In order for the tortillas to roll without racking they need to be warm. You can do this a couple of different ways: a few seconds in the microwave or right on the burner (low-medium heat, a few seconds on each side).
Scoop cooked chicken onto to warmed tortillas. Roll and lay seam side down in the baking dish. Smother with green chili sauce, top with cheese, and bake for 20 minutes.
Serve with your choice of toppings. We love fresh tomato, jalapeños, green onions and avocado!
Tip: here's my favorite bakeware set. Click for review!