Description
Delicious high-protein chicken enchiladas packed with flavor and nutrition, perfect for a satisfying dinner.
Ingredients
Scale
- 3 cups cooked, shredded chicken breast
- 1/2 cup refried beans
- 3/4 cup Greek yogurt
- 1 tablespoon taco seasoning
- 1/2 cup shredded Mexican cheese blend
- 1 can (4 ounces) diced green chiles (optional)
- Salt to taste
- Pepper to taste
- 8–10 flour tortillas
- 1 1/2 cups red enchilada sauce
- 1 1/2 cups shredded Mexican cheese blend or mozzarella
Instructions
- Preheat your oven to 375°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix until well combined. Stir in the shredded chicken, 1/2 cup of shredded cheese, and diced green chiles (if using). Season with salt and pepper to taste.
- Scoop about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. Broil for an additional 1-2 minutes for extra browning.
- Allow to cool for 5 minutes before serving. Top with desired toppings such as sour cream, fresh cilantro, jalapeños, or hot sauce.
Notes
Try using rotisserie chicken for quicker prep! You can also substitute with whole-wheat or corn tortillas for a healthier option.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg