High-Protein Chicken Enchiladas
A creamy, protein-packed take on classic enchiladas, featuring shredded chicken and a tangy Greek-yogurt sauce, all wrapped in whole wheat tortillas and baked to perfection.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie or poached is fine.
- 8 pieces whole wheat tortillas If using large burrito size, you may get fewer than eight enchiladas.
- 1 cup Greek yogurt Plain; full-fat or 2% for creaminess.
- 1/2 cup shredded cheese Cheddar, Monterey Jack, or a blend.
- 1/4 cup milk Dairy or unsweetened plant milk.
- 1 tablespoon olive oil
Seasoning Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with garlic powder, cumin, salt, and black pepper. Stir until evenly coated.
- Warm tortillas for 10–15 seconds each in the microwave or in a dry skillet to prevent cracking.
- Spoon about 1/4 cup of the seasoned chicken into the center of each tortilla. Roll tightly and place seam-side down in the prepared dish.
Saucing and Baking
- In a separate bowl, whisk Greek yogurt, milk, and olive oil until smooth and pourable. If too thick, add a tablespoon more milk.
- Pour the yogurt sauce evenly over the arranged enchiladas, covering them nearly to the edges.
- Sprinkle shredded cheese over the top.
- Bake uncovered for 20 minutes, until sauce is bubbling and cheese is melted. If a browned top is desired, broil for 1–2 minutes while watching closely.
- Let rest 3–5 minutes before serving so the sauce sets slightly.
Notes
For added flavor, serve with cabbage slaw, pico de gallo, or a squeeze of lime. Can be stored up to 3-4 days in the refrigerator or frozen for up to 2 months.