Chicken Enchilada Recipe I know my picture isn't fancy, and almost forgot to take one after everyone devoured this. It has been pinned as a must repeat :) I tweaked some things that I think add that much more flavor! This made a full casserole dish of enchiladas easily feeding 6-8 people and perfect for my kinda cooking... the kind where you eat leftovers and don't cook every night :) Healthy-ish Chicken Enchiladas 1.5 lbs chicken thighs 1.5 cups salsa or about half a jar 1 can of diced tomatoes, no salt added (15.5 ounces, do not drain) 1/2 cup of salsa 1/2 large onion, diced 1/2 cup fat free plain yogurt 10-20 yellow corn tortillas 1 tsp olive oil 2 cups of Monterrey jack cheese, shredded 1 packet of stevia 1 tsp of fine sea salt For the most tender chicken, I cook it in the crock pot. 4 hours on high with half a jar of salsa on top. Take chicken out and shred to put inside enchiladas. Preheat oven to 400 degrees. In a saucepan over medium heat