There’s a Pakistani restaurant close to my house that is open 24 hours a day, and serves up the best, spiciest, cheapest food in the area. It doesn’t hurt that I live near a university, and so it’s always busy with hungry people at all hours of the day or night. My favorite regular order is a rice dish called biryani; I order the green chili chicken biryani, loaded with chunks of chicken and spicy green chilis. Delicious! One order lasts a couple meals, and oh, what meals they are. Well, until just recently, when they changed chefs. The last time I was there, someone in the kitchen went a little crazy with food coloring and all the chicken in my biryani was- wait for it- BRIGHT GREEN. I guess the chef thought the dish should be called “green chicken chili biryani,” not the other way around. The flavor was much the same, but I have to admit, it was a little unsettling to eat green chicken. Later I learned that so many people complained about this, that they might switch back to chicken colored chicken again. Fingers crossed.
In the meantime, I have to get my chili chicken fix somehow! I’m a sucker for green chili everything, and I’m never without at least one can of diced green Hatch chilis in my pantry. Flatout flatbreads make awesome baked enchiladas, so what better way to use them than with some shredded chicken and chilis and invite over some friends? I can feed four people with four flatbreads, and gussy up the enchiladas with an assortment of healthy toppings like chopped scallions, cilantro, pickled onions, or just a squirt of lime to take the edge off the heat.
I don’t even need green food coloring, how about that? We can save that for, well, something. Anything but chicken.
-Amy at Flatout
Green Chili Chicken Enchiladas
Ingredients
- 4 Flatout flatbreads, Light Original
- 12 ounces cooked chicken, shredded
- 1 cup green enchilada sauce
- 7 ounce can diced green chiles, drained
- 1 medium onion, diced
- 1 clove garlic, minced
- 1/3 cup chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 cup Weight Watchers reduced fat Mexican blend shredded cheese
- 1/4 cup fat-free Greek yogurt, plain
- Non-stick cooking spray
- Chopped scallions
- Chopped cilantro
- Salt and freshly ground pepper
Directions
Preheat oven to 400°F. Heat a skillet treated with non-stick spray over medium to high heat. Sauté the onions and garlic until soft, about 4-5 minutes. Add the cooked chicken, cumin, oregano, chili powder, and the chicken broth, cooking for 4 to 5 minutes until mixture is hot. Remove from heat, season with salt and pepper. Next, treat a 13 x 9” glass baking dish with the non-stick spray. Cut each flatbread in half, then divide the chicken mixture evenly into each flatbread piece and roll it up, placing each enchilada next to each other, seam side down, in the baking dish. In a small bowl, combine the green chilis with the enchilada sauce, then pour the sauce over the flatbread enchiladas. Scatter the cheese across the dish, and bake 20-25 minutes at 400°F. Garnish with chopped scallions, cilantro, and Greek yogurt.
Suggested Flatout: Light - Garden Spinach, Light - Italian Herb, Light - Original, Light - Sundried Tomato
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