Preheat oven to 350 degrees.
Mix the pre-cooked and shredded chicken, enchilada
sauce, chopped green chiles, diced tomatoes, bell
pepper, 1/2 cup of the yogurt and 1/2 cup of the crema,
and spices together in a medium sized bowl.
Roll the filling evenly into each of the tortillas and
place in a casserole dish.
Top the enchiladas with the remaining yogurt and crema,
shredded cheese, a little more cumin and chili powder,
and optional toppings.
Bake for 20 minutes or until everything is hot.
Serve and enjoy, or freeze for later!
These reheat the best in the oven (350 degrees until
the middle of the casserole is hot), but they can also
reheat in the microwave!
Serving
Suggestions
Top the enchiladas with the remaining yogurt, shredded cheese, and optional toppings.
Originally Submitted
7/12/2021
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