Guys, if you're like us, you HATE those enchiladas that have shredded, flavorless chicken drowning in cheese, dry as can be. We try to avoid using cheese unless needed (let's be clear, I LOVE a good Brie and Camembert, but I try to save the indulgence for that vs. making a recipe flavorful with spices). This recipe is wonderful for a weeknight dinner when you're pressed for time, and an be easily modified to pack in more veggies so the kiddos get the nutrients they need but you have to sneak in every once in a while! The Greek Yogurt seals in the moisture, is high in protein, and so healthy! To make my life easier, I use a grocery-bought rotisserie chicken, but when I have more time I boil a couple of chicken breasts (making stock at the same time).
For the Filling:
Assembly & Sauce: