Description
Delicious and nutritious enchiladas made with shredded chicken, Greek yogurt, and whole wheat tortillas, perfect for a family dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup Greek yogurt
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1 can (10 oz) diced green chilies
- 8 whole wheat tortillas
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the shredded chicken, Greek yogurt, half of the shredded cheese, diced green chilies, garlic powder, cumin, and salt and pepper.
- Warm the tortillas to make them pliable. Fill each tortilla with the chicken mixture, roll them up tightly, and place them seam side down in a greased baking dish.
- Pour remaining Greek yogurt over the rolled enchiladas and sprinkle the rest of the cheese on top. Bake for 20-25 minutes until heated through and bubbly.
- Garnish with fresh cilantro before serving.
Notes
For extra flavor, consider marinating the chicken beforehand. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg