Description
Delicious chicken enchiladas packed with protein and enveloped in a creamy white sauce, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 whole wheat tortillas
- 1 cup Greek yogurt
- 1/2 cup shredded cheese
- 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 mixing bowl, combine the shredded chicken with garlic powder, cumin, salt, and black pepper. Stir until the chicken is evenly coated.
- Take a tortilla and fill it with approximately 1/4 cup of the chicken mixture. Roll it tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create your creamy sauce.
- Pour the sauce over the enchiladas evenly, ensuring each one is well covered.
- Sprinkle shredded cheese generously on top.
- Bake for about 20 minutes, or until the sauce is bubbly and the cheese is golden brown.
Notes
Consider using rotisserie chicken for a quicker preparation. Serve with a fresh salad, Mexican rice, or sautéed vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 70mg
Keywords: chicken enchiladas, protein recipes, Mexican cuisine, healthy dinner