Description
Delicious chicken enchiladas packed with protein, wrapped in whole wheat tortillas, and topped with a creamy white sauce.
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 oven to 375°F.
- In a bowl, mix shredded chicken with garlic powder, cumin, salt, and black pepper.
- Take each tortilla and fill it with the chicken mixture, then roll them tightly.
- Place the rolled enchiladas in a baking dish.
- In another bowl, whisk together the Greek yogurt, milk, and olive oil to create the sauce.
- Pour the sauce over the enchiladas in the baking dish.
- Sprinkle the shredded cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze individual portions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 75mg
Keywords: chicken enchiladas, protein-rich, healthy dinner, Mexican recipe, creamy sauce