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Protein Chicken Enchiladas Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/protein-chicken-enchiladas-recipe/