Description
Delicious chicken enchiladas packed with high protein and a creamy white sauce made from Greek yogurt, perfect for a family meal.
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 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place the rolled enchiladas in a baking dish.
- In a separate bowl, whisk together the Greek yogurt, milk, and olive oil for the sauce.
- Pour the sauce over the enchiladas and sprinkle cheese on top.
- Bake for about 20 minutes, until the cheese is bubbly and golden.
Notes
Warm tortillas before filling to make them easier to roll. Leftover chicken works great for this recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 50mg