Description
Delicious High Protein Chicken Enchiladas that are easy to make in just 30 minutes, packed with flavor and nutrition, perfect for busy weeknights.
Ingredients
Scale
- 1/2 cup refried beans (120g)
- 3/4 cup Greek yogurt (170g)
- 1 Tbsp taco seasoning
- 3 cups shredded chicken (280g)
- 1.5 cups shredded Mexican cheese (168g, divided)
- 10 oz. can red enchilada sauce
- 8 flour tortillas (8-inch)
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
- In a medium bowl, mix together the Greek yogurt, refried beans, and taco seasoning until well combined. Fold in the shredded chicken and half a cup of the shredded cheese.
- Lay out the tortillas and scoop an even amount of the chicken mixture (about 1/3 cup or 80g) into each one. Roll up each tortilla tightly and place them in the baking dish.
- Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining cup of cheese on top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly. Top with chopped cilantro before serving.
Notes
Serve these enchiladas with sliced avocado or a fresh salad. They can also be reheated beautifully. Consider using rotisserie chicken for a quick option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg