Description
Delicious enchiladas filled with tender chicken and topped with a creamy Greek yogurt sauce, offering a high-protein, satisfying meal.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 small corn or flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup Greek yogurt or sour cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic; sauté until the onion is translucent.
- Add the shredded chicken, cumin, paprika, salt, and pepper. Mix everything well and cook for a few minutes until heated through.
- In a bowl, mix Greek yogurt (or sour cream) with chicken broth until smooth to create the white sauce.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a baking dish.
- Pour the white sauce over the enchiladas and sprinkle shredded cheese on top.
- Bake in the oven for 20-25 minutes until bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
Experiment with cheese varieties and add veggies for extra nutrition. Use rotisserie chicken for quicker prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg