Protein Chicken Enchiladas Recipe

Introduction

These Protein Chicken Enchiladas are a healthy twist on a classic favorite. Packed with shredded chicken and creamy Greek yogurt, they offer a satisfying meal that’s both flavorful and nutritious. Perfect for a family dinner or meal prep!

Ingredients

• 2 cups cooked chicken, shredded
• 8 whole wheat tortillas
• 1 cup Greek yogurt
• 1/2 cup shredded cheese
• 1/4 cup milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the shredded chicken with garlic powder, cumin, salt, and black pepper.
2. Step 2: In a separate bowl, mix the Greek yogurt, milk, and olive oil until smooth to create the creamy sauce.
3. Step 3: Spread a thin layer of the yogurt sauce on the bottom of a baking dish to prevent sticking.
4. Step 4: Fill each tortilla with a portion of the seasoned chicken, roll it tightly, and place it seam-side down in the baking dish.
5. Step 5: Pour the remaining yogurt sauce evenly over the rolled tortillas, then sprinkle the shredded cheese on top.
6. Step 6: Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
7. Step 7: Remove from the oven and let cool slightly before serving.

Tips & Variations

• For extra flavor, add chopped green chilies or diced jalapeños to the chicken filling.
• Substitute the whole wheat tortillas with corn tortillas for a different texture and taste.
• Use a mix of cheeses like cheddar and Monterey Jack for richer flavor.
• To make it spicier, sprinkle some chili powder or hot sauce into the yogurt sauce mixture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing with the spices.

Can I freeze these enchiladas?

Absolutely. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen, adding extra cooking time.

Protein Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.7 from 60 reviews

These Protein Chicken Enchiladas are a healthy and delicious twist on a classic Mexican favorite. Packed with shredded chicken and coated in a creamy Greek yogurt sauce, these enchiladas offer a protein-rich meal that’s perfect for lunch or dinner. Made with whole wheat tortillas and seasoned with a blend of garlic, cumin, and black pepper, this recipe is both flavorful and nourishing.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken, shredded

Tortillas

• 8 whole wheat tortillas

Sauce

• 1 cup Greek yogurt
• 1/4 cup milk
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Topping

• 1/2 cup shredded cheese
• 1 tbsp olive oil

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the enchiladas.
2. Prepare Sauce: In a bowl, combine the Greek yogurt, milk, garlic powder, cumin, salt, and black pepper. Mix well until the sauce is smooth and evenly blended.
3. Mix Chicken with Sauce: Add the shredded chicken to the sauce and stir until the chicken is fully coated and the flavors are well combined.
4. Assemble Enchiladas: Warm the whole wheat tortillas slightly to make them pliable. Spoon an equal amount of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
5. Add Topping: Drizzle the olive oil over the rolled enchiladas and sprinkle the shredded cheese evenly on top.
6. Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
7. Serve: Remove from oven and let cool slightly before serving. Enjoy your protein-packed chicken enchiladas warm.

Notes

• Use Greek yogurt as a healthier alternative to sour cream for added protein.
• Feel free to substitute any shredded cheese of your choice, such as cheddar or Monterey Jack.
• Whole wheat tortillas add fiber and nutrients compared to regular flour tortillas.
• To make this dish spicier, add diced jalapeños or a pinch of chili powder to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: protein chicken enchiladas, healthy enchiladas, whole wheat tortillas, Greek yogurt sauce, baked enchiladas