Description
These high-protein chicken enchiladas are comforting and nutritious, perfect for meal prep and family dinners.
Ingredients
Scale
- 2 cups shredded cooked chicken (about 280 g cooked weight)
- 8 corn tortillas
- 1 cup plain low-fat Greek yogurt or white sauce of choice (approx. 245 g)
- 1 cup shredded cheese (optional; approx. 113 g cheddar recommended)
- 1/2 cup chopped onions (about 60–70 g)
- 1 tsp garlic powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a mixing bowl, combine the shredded chicken, garlic powder, cumin, chopped onions, salt, and pepper. Stir until evenly seasoned.
- Warm the tortillas in a skillet over low heat or microwave them wrapped in a damp towel for 20–30 seconds until pliable.
- Fill each warmed tortilla with roughly 1/4 cup of the chicken mixture and roll them up, placing seam-side down in the baking dish.
- Pour the white sauce evenly over the rolled enchiladas until mostly covered. Spread with a spatula if needed.
- If using shredded cheese, sprinkle it over the sauced enchiladas.
- Bake for 20–25 minutes, until heated through, sauce is bubbly, and cheese is melted and lightly golden.
- Remove from oven, let rest for 5 minutes, and garnish with chopped cilantro before serving.
Notes
Use warm cooked chicken for easier shredding. You can substitute corn tortillas for flour or low-carb options if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 372
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 75mg