High Protein Chicken Enchiladas
These High Protein Chicken Enchiladas are deliciously packed with shredded chicken and Greek yogurt, making them a healthy, customizable option for dinner.
Ingredients
Main ingredients
- 2 cups shredded chicken Use rotisserie chicken for convenience.
- 8 pieces corn tortillas Can substitute with flour tortillas if preferred.
- 1 cup low-fat Greek yogurt For a healthier sauce.
- 1 cup shredded cheese Cheddar or your choice.
- 1 cup chicken broth Use low-sodium if desired.
- 1 tablespoon olive oil For cooking the garlic.
- 1 clove garlic, minced Enhances flavor.
- 1 teaspoon cumin Adds a warm, earthy flavor.
- Salt and pepper to taste Adjust seasoning as needed.
- Chopped cilantro For garnish.
Instructions
Preparation and Cooking
- Preheat your oven to 375°F (190°C).
- In a pan, heat the olive oil over medium heat and add the minced garlic, cooking until fragrant.
- Add the shredded chicken, cumin, salt, and pepper, and mix well.
- To make the white sauce, combine Greek yogurt and chicken broth in a bowl, whisk until smooth.
- In a tortilla, place some of the chicken mixture and a spoonful of white sauce, roll it up, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas.
- Pour the remaining white sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes or until heated through and the cheese is bubbly.
- Garnish with chopped cilantro before serving.
Notes
To store, let the enchiladas cool completely. Cover tightly or transfer to an airtight container. Keep in the refrigerator for up to 3 days or freeze for 3 months. Reheat in the oven until warmed through. Consider adding toppings like jalapeños or sour cream for extra flavor.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 6gSodium: 600mgFiber: 3gSugar: 2g
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