The Well Plated Cookbook by Erin Clarke

The Well Plated Cookbook by Erin Clarke

Author:Erin Clarke [Clarke, Erin]
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2020-08-25T00:00:00+00:00


1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9×13-inch casserole dish with nonstick spray and set aside.

2. Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bell peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, 8 to 10 minutes.

3. To the skillet, add the chicken, ½ teaspoon of the salt, the chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.

4. In a large bowl, combine 1 cup of the cheese, the Greek yogurt, green chiles, and remaining 1 teaspoon salt. Once the chicken and veggie mixture has cooled to near room temperature, add it to the bowl with the yogurt mixture and, with a large spoon or spatula, stir until the chicken and vegetables are coated evenly with the yogurt.

5. Lay a tortilla on a work surface and spread one-eighth of the chicken-yogurt mixture down the middle, leaving a bit of space on each end of the filling (you will use about a heaping ½ cup per enchilada). Roll the tortilla as tightly as you can without the filling squishing out, and place in the prepared dish, seam-side down. Repeat with the remaining tortillas. Pour 1½ to 2 cups of the green enchilada sauce evenly over the top (use more if you like a saucier enchilada). Cover the pan with aluminum foil, then bake for 30 minutes.

6. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup cheese. Bake, uncovered, for 5 additional minutes, or until the cheese is melted. Sprinkle with the desired toppings and enjoy!



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