Description
These Hummus Chicken Enchiladas are an easy, nutrient-packed dinner. A delicious recipe that will please everyone in the family.
Ingredients
Units
Scale
- 3 cups cooked cubed or shredded chicken (I used rotisserie chicken)
- 1 10 oz. container Sabra Classic Hummus
- 1 cup Greek yogurt
- 1 cup + 1/4 cup shredded cheese, divided
- 1 can diced green chilies
- 1 medium bell pepper, diced
- 2 stalks green onion, diced + more for garnish
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 10 whole wheat tortillas
Instructions
- Preheat oven to 350 degrees F. Spray a 9X13 in. baking dish with nonstick cooking spray.
- In a large bowl, combine the chicken, Sabra hummus, Greek yogurt, 1 cup shredded cheese, green chilies, bell pepper, green onion, paprika and black pepper. Stir until evenly mixed.
- Place approximately 1/2 cup mixture into a tortilla, then roll it up and place in the prepared baking dish. Continue doing this with each tortilla. Once all the tortillas are in the dish, sprinkle the remaining cheese on top.
- Cover the baking dish with foil and place in the oven. Cook for 20 minutes. Remove the foil and continue cooking an additional 5 minutes, or until the cheese is melted. Remove from the oven and garnish with additional diced green onion.
- Optional toppings: salsa, diced avocado/guacamole, sour cream or plain Greek yogurt, tabasco sauce, etc.