Description
A creamy, 30-minute dinner made with high-protein chicken, Greek yogurt, and fiber-rich tortillas. These enchiladas are cheesy, satisfying, and ideal for busy weeknights.
Ingredients
1/2 cup refried beans (120g)
3/4 cup Greek yogurt (170g)
1 tablespoon taco seasoning
3 cups shredded chicken (280g)
1.5 cups shredded Mexican cheese (168g), divided
10 oz can red enchilada sauce
8 high-fiber flour tortillas (8-inch)
Instructions
1. Preheat oven to 375°F and prepare a 9×13-inch baking dish with cooking spray.
2. Mix yogurt, beans, and taco seasoning in a bowl until smooth.
3. Add shredded chicken and 1/2 cup of cheese. Stir until combined.
4. Spoon 1/3 cup of the filling into each tortilla and roll.
5. Arrange tortillas seam-side down in the baking dish.
6. Pour enchilada sauce over the top.
7. Sprinkle remaining cheese across the enchiladas.
8. Bake for 15 to 20 minutes or until bubbly.
9. Let cool for 5 minutes before serving.
Notes
Use leftover or rotisserie chicken for a quick prep.
Plant-based yogurt and cheese can be used for a dairy-free version.
You can add sautéed vegetables for extra texture and nutrition.
Store leftovers in the fridge or freezer for later meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 479
- Sugar: 3.4
- Fat: 16.9
- Saturated Fat: 7.5
- Carbohydrates: 43.6
- Fiber: 23.3
- Protein: 38.2
- Cholesterol: 81.2