Quick & Amazing Creamy Chicken Enchiladas With Spicy Pico de Gallo & Chipotle Mayo

Serves 4-6

The secret? Pre-roasted and already shredded chicken.


2 C chopped chicken (use leftover roast chicken chopped or shredded or rotisserie)
10 ½ oz plain Greek yogurt (2 5.3 oz containers) divided
9 oz grated white cheddar cheese (or good melting cheese of your choice)
4 oz can diced green Ortega chilies
8 small flour tortillas
1 t ground coriander seed
1 ½ t smoked paprika
Salt and pepper to taste


2 small tomatoes diced
1 medium jalapeño seeded and diced
½ small white onion diced
Huge handful of fresh cilantro
2 T light oil
Juice from one lime, appx 2 t
½ t ground cumin


Mix ½ C mayonnaise with 1 chopped chipotle chili in adobo sauce and about 1 T of the adobo sauce
Salt and pepper to taste. See instructions below for when to add. Garnish with fresh oregano


  • Grease a 9 by 13 baking dish with a little olive oil. Preheat oven to 375 degrees F.
  • In a large bowl mix the shredded chicken with 5.3 oz container of yogurt, the can of Ortega chilies with liquid, 3 ounces of the grated cheddar cheese, coriander powder, dash of salt and pepper. Mix. Taste and add salt and pepper as needed being generous with pepper. Set aside. Mix the other 5.3 oz container of yogurt with 2 oz of grated cheese. Spread the yogurt cheese mixture over the bottom of the baking dish.
  • To assemble, smear the chicken mixture in middle and folding tortilla over and placing in a baking dish seam side down over the smeared yogurt cheese mixture. It should divide evenly among 8 small flour tortillas. When all 8 are in the dish and touching sprinkle with the smoked paprika. Then add 2 – 4 oz of cheddar cheese on the top, or more if desired. Bake in 375 degree oven for about 25 minutes or until bubbly, then finish by broiling for a couple minutes, WATCHING CONSTANTLY, to get cheese and tortillas toasted and charred! Serve with a generous spoonful of picode gallo, and the chipotle mayo, and a sprinkling of fresh oregano leaves.

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