My take on green chicken enchiladas - packed with veggies so it's a balanced meal in one dish. Shredded chicken gets mixed with sautéed onions and bell peppers (plus butternut or hominy if desired). Then, it's wrapped in corn tortillas, topped with a creamy green sauce and melted cheese, all on top of a thin layer of refried beans. This starts with a cooked rotisserie chicken so it's fairly quick to pull together.
Preheat oven to 350 degrees.
Heat avocado oil in a large fry pan over medium heat. Add the onion and bell pepper, and sauce until soft (about 10-15 minutes) adding in the taco seasoning during the last few minutes.
In a large bowl, combine shredded chicken, sautéd veggies, and one cup of the salsa verde.
Spread beans evenly on the bottom of a 9"x13" dish. Then, assemble enchiladas wrapping a large scoop of the chicken filling into tortillas, placing them seam-side down on top of the beans. Repeat until the dish is completely full (I had 8 large enchiladas).
Whisk together the last two remaining cups of salsa verde with the yogurt, until completely combined. Pour evenly over the enchiladas, then top with shredded cheese. Bake at 350 degrees for 25 minutes. Once done, broil for 2-3 minutes until the cheese is turning golden and bubbly.
Serve with Mexican table cream generously drizzled on top!
I added 2 cups of roasted butternut squash and 1 cup of hominy into the chicken mixture - completely optional but it was delicious! The butternut I found frozen at Costco and the hominy was canned.