Description
These high-protein chicken enchiladas are made with shredded chicken and a creamy yogurt sauce, wrapped in whole-wheat tortillas and baked until bubbly—a perfect quick weeknight dinner.
Ingredients
- 2 cups cooked chicken (shredded or chopped)
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 tsp cumin
- 8 whole wheat tortillas
- 1/2 cup cheese (cheddar or Monterey Jack)
- 1 cup Greek yogurt (plain)
- 1/4 cup milk
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish.
- In a bowl, combine cooked chicken with garlic powder, black pepper, salt, cumin, and olive oil. Stir until evenly coated.
- Lay a tortilla flat and spoon a portion of the chicken mixture down the center. Roll tightly and place seam-side down in the baking dish.
- Continue filling and rolling the remaining tortillas, arranging them snugly in the dish.
- In a separate bowl, whisk together Greek yogurt and milk until smooth. If too thick, thin with a splash more milk.
- Pour the yogurt sauce over the rolled tortillas and sprinkle with cheese.
- Bake for 25–30 minutes, until cheese is melted and sauce is bubbling around the edges.
- Let cool for a few minutes before serving.
Notes
Use rotisserie chicken to save time. For a dairy-free version, swap Greek yogurt for a thick plant-based yogurt and use dairy-free cheese. For a spicier kick, add chili powder or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican