Description
Hearty, protein-packed chicken enchiladas drenched in a creamy white sauce, perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 whole wheat tortillas
- 1 cup Greek yogurt
- 1/2 cup shredded cheese (your choice!)
- 1/4 cup milk
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until combined.
- Take a tortilla and spoon a generous amount of the chicken mixture onto it; roll it up tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- In another bowl, whisk together the Greek yogurt, milk, and olive oil until smooth.
- Pour the sauce evenly over the enchiladas in the baking dish.
- Sprinkle the shredded cheese on top.
- Bake for 20 minutes, or until the cheese is bubbly and golden.
Notes
Feel free to swap out the chicken for shredded turkey or beans for a vegetarian option. Store leftovers in an airtight container for up to 3 days, or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 70mg
Keywords: enchiladas, chicken, healthy recipe, protein recipe, Mexican food