High-Protein Chicken Enchiladas
These high-protein chicken enchiladas are a comforting and satisfying dish, perfect for busy weeknight dinners or festive gatherings, combining tender chicken, creamy yogurt, zesty chiles, and cheesy goodness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Paleo
Ingredients
- 3 cups cooked chicken breast
- 1 can green chiles
- 1/2 cup refried beans
- Salt and pepper, to taste
- 1 tablespoon taco seasoning
- 8 flour tortillas
- 3/4 cup Greek yogurt
- 1/2 cup Mexican cheese blend
- 1 1/2 cups Mexican cheese blend or mozzarella
- 1 1/2 cups red enchilada sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked chicken, green chiles, refried beans, taco seasoning, salt, and pepper in a large bowl. Stir until everything is well mixed.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Take a tortilla, lay it flat, and spoon in the chicken mixture and a tablespoon of Greek yogurt.
- Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the top and sprinkle both cheese blends on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Allow to cool for a few minutes before serving warm.
Notes
For added flavor, garnish with chopped fresh cilantro or diced avocado. Store leftovers in an airtight container in the fridge for up to 3 days.