Description
Savor these delicious high-protein chicken enchiladas filled with tender chicken, creamy Greek yogurt, and a blend of spices for a nutritious twist.
Ingredients
- 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
- 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.
- Combine the Greek yogurt, refried beans, and taco seasoning in a large mixing bowl. Mix until smooth.
- Stir in the shredded chicken, 1/2 cup of shredded cheese, and diced green chiles. Adjust flavor with salt and pepper.
- Scoop approximately 1/3 cup of the chicken mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Pour the red enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake for 15-20 minutes, or until cheese melts and bubbles. Optionally, broil for an additional 1-2 minutes for browning.
- Cool for about 5 minutes before serving. Top with sour cream, cilantro, jalapeños, or hot sauce as desired.
Notes
For enhanced flavor, feel free to customize your filling with additional vegetables like bell peppers or corn. These enchiladas can be assembled ahead of time and stored in the refrigerator.
