Preheat your oven to 375°F. Lightly spray a large, deep 9x13 inch glass baking dish with nonstick spray.
In a large bowl, combine the shredded chicken, 1 tsp cumin, chili powder, and salsa Verde.
Evenly scoop the chicken mixture among the 8 tortillas. Roll up each one and line them up in your large baking dish.
Make your white enchilada sauce. Start off with melting the 1 tablespoon of butter in a saucepan over medium/high heat.
Add the 1 tablespoon of flour and stir for 1 minute. Pour in the chicken broth and bring to a boil.
Turn the heat down to medium/low heat and add the green chilies, Greek yogurt, 1/2 tsp cumin, and shredded fiesta cheese. Stir until the cheese is fully melted. Turn off the heat.
Pour your enchilada sauce over your rolled chicken enchiladas in the baking dish. Top with extra shredded cheese if desired.
Bake for 20-25 minutes. Top with fresh cilantro and enjoy!
Servings 8
Serving Size 1/8 filling (adjust to type of tortillas you use)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I used precooked shredded chicken that I got from my Trifecta meal prep plan! I highly recommend checking them out to help you speed up your cooking process if you are a busy bee like me! If you sign up here it helps me out a bunch! Go to menu > meal prep for the precooked meats section.
Please note that my nutrition label is approximate and has slight rounding.