Description
These high protein chicken enchiladas are a delicious and satisfying dinner option. Packed with shredded chicken, refried beans, Greek yogurt, and cheese, these enchiladas are sure to be a hit with the whole family!
Ingredients
Units
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Main Ingredients:
- 3 cup cooked, shredded chicken breast
- 1/2 cup refried beans
- 3/4 cup Greek yogurt
- 1 tablespoon taco seasoning
- 1/2 cup shredded Mexican cheese blend
- 1 can (4 ounce) diced green chiles
- Salt to taste
- Pepper to taste
Additional Ingredients:
- 8–10 flour tortillas
- 1 1/2 cup red enchilada sauce
- 1 1/2 cup shredded Mexican cheese blend or mozzarella
Instructions
- Preheat Oven: Preheat the oven to 375°F and spray a 9×13-inch baking dish with non-stick cooking spray.
- Mix Filling: Combine Greek yogurt, refried beans, taco seasoning, chicken, cheese, and chiles. Season with salt and pepper.
- Fill Tortillas: Scoop filling onto tortillas, roll up, and place in baking dish.
- Add Sauce: Pour enchilada sauce over tortillas and sprinkle with cheese.
- Bake: Bake for 15-20 minutes, then broil for extra browning.
- Serve: Allow to cool for 5 minutes before serving with desired toppings.
Notes
- Enchiladas can be refrigerated for up to 4 days or frozen for longer storage.
- Reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: Approximately 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg