High-Protein Chicken Enchiladas
A comforting, protein-packed chicken enchilada recipe made with Greek yogurt and spices, perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
- 2 cups Chicken, cooked (shredded or chopped)
- 1 tsp Garlic powder
- 1/4 tsp Black pepper
- 1/2 tsp Salt
- 1 tbsp Olive oil
- 1 tsp Cumin
- 8 Tortillas, whole wheat
- 1/2 cup Cheese (cheddar or Monterey Jack) — shredded
- 1 cup Greek yogurt (plain)
- 1/4 cup Milk
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a medium bowl, combine the cooked chicken, garlic powder, black pepper, salt, cumin, and olive oil. Toss until evenly seasoned.
- Lay one tortilla flat, spoon a portion of the chicken down the center, roll tightly, and place seam-side down in the dish.
- Repeat with remaining tortillas until filled.
- In a separate bowl, whisk together Greek yogurt and milk until smooth. Pour the sauce evenly over the tortillas and sprinkle cheese on top.
- Bake for 25–30 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for convenience. For a non-dairy option, substitute Greek yogurt with plant-based yogurt and a non-dairy milk.
Find it online: https://www.wholesomeeasy.com/high-protein-chicken-enchiladas/