Description
Delicious chicken enchiladas filled with shredded chicken and topped with a creamy white sauce made from Greek yogurt, delivering 38 grams of protein per serving.
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 the oven to 375°F.
- In a medium bowl, mix the shredded chicken with garlic powder, cumin, salt, and pepper until well combined.
- Fill each tortilla with the chicken mixture and roll them tightly, placing them seam-side down in a baking dish.
- In another bowl, whisk together the Greek yogurt, milk, and olive oil to create the dreamy white sauce.
- Pour the sauce evenly over the enchiladas in the baking dish.
- Sprinkle the shredded cheese on top of the sauce.
- Bake in the preheated oven for about 20 minutes, or until the enchiladas are bubbly and the cheese is melted and slightly golden.
Notes
Use store-bought rotisserie chicken to save time. Let the enchiladas rest before serving to allow the sauce to thicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 50mg