Description
Whip up these high-protein chicken enchiladas effortlessly! Lean chicken, creamy Greek yogurt, and wholesome tortillas bake to a cheesy, healthy Mexican delight. Full instructions & nutrition inside!
Ingredients
Scale
- 2 cups shredded cooked chicken breast
- 8 (6-inch) whole wheat or corn tortillas
- 1 (15-ounce) can red enchilada sauce (low sodium preferred)
- 1/2 cup non-fat plain Greek yogurt or low-fat cottage cheese (blended smooth)
- 1 cup shredded reduced-fat Monterey Jack or Mexican blend cheese
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Instructions
- Step 1: Prepare the chicken filling. In a medium bowl, combine the shredded cooked chicken, Greek yogurt (or blended cottage cheese), chili powder, and ground cumin. Stir in about 1/4 cup of the enchilada sauce until the chicken mixture is well combined.
- Step 2: Assemble the enchiladas. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Briefly warm the tortillas (e.g., in the microwave for 15-30 seconds) to make them more pliable. Spoon approximately 1/4 cup of the chicken mixture onto the center of each tortilla, then roll it up tightly and place seam-side down in the prepared baking dish.
- Step 3: Cover and bake. Pour the remaining enchilada sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the shredded cheese generously over the top of the sauced enchiladas.
- Step 4: Bake until golden and bubbly. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted and lightly golden.
- Step 5: Serve. Carefully remove the baking dish from the oven and let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, avocado slices, or a dollop of extra Greek yogurt if desired.
Notes
- Keep any leftover enchiladas fresh by storing them in an airtight container in the fridge for up to 3-4 days, ready for another tasty meal.
- For best results, reheat individual enchiladas in the microwave until warm, or bake them loosely covered in foil at 300°F (150°C) for 15-20 minutes for a crispy top.
- Complete your healthy Mexican feast by pairing these flavorful enchiladas with a fresh side salad or a scoop of fluffy brown rice.
- To ensure your tortillas are super pliable and absorb more flavor, briefly dip each one in the warm enchilada sauce before filling and rolling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 690
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 7g