Description
These high protein creamy chicken enchiladas are a rich, satisfying Mexican-inspired dish made with shredded chicken, Greek yogurt, and melted cheese baked in flavorful enchilada sauce.
Ingredients
- For the Filling:
- 3 cups cooked shredded chicken breast
- 1/2 cup refried beans
- 3/4 cup Greek yogurt
- 1 tbsp taco seasoning
- 1/2 cup shredded Mexican cheese blend
- 1 can (4 oz) diced green chiles
- Salt & pepper to taste
- For Assembly:
- 8–10 flour tortillas
- 1 1/2 cups red enchilada sauce
- 1 1/2 cups shredded Mexican cheese blend or mozzarella
Instructions
- Preheat Oven: Set oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Make Filling: In a bowl, mix Greek yogurt, refried beans, taco seasoning, chicken, 1/2 cup cheese, and green chiles. Season with salt and pepper.
- Fill Tortillas: Spoon about 1/3 cup filling into each tortilla, roll tightly, and place seam-side down in baking dish.
- Add Sauce: Pour enchilada sauce evenly over tortillas.
- Top with Cheese: Sprinkle remaining cheese over the top.
- Bake: Bake for 15–20 minutes until bubbly and golden. Broil 1–2 minutes for extra color.
- Serve: Rest 5 minutes before serving with optional toppings like cilantro or jalapeños.
Notes
- Great for meal prep and reheats well.
- Can be frozen for up to 2 months.
- Use halal-certified tortillas and sauces.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Enchiladas
- Method: Baked
- Cuisine: Mexican