38g Protein Chicken Enchiladas (Print-Friendly Recipe)
Tender chicken wrapped in tortillas topped with creamy white sauce, baked to a deliciously savory finish.
# Ingredients List:
→ Protein
01 -
2 cups cooked shredded chicken
→ Tortillas
02 -
8 whole wheat tortillas
→ Sauce
03 -
1 cup Greek yogurt
04 -
1/4 cup milk
05 -
1 tablespoon olive oil
→ Cheese
06 -
1/2 cup shredded cheese
→ Seasonings
07 -
1 teaspoon garlic powder
08 -
1 teaspoon ground cumin
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon ground black pepper
# How to Make It:
01 -
Set oven temperature to 375°F (190°C).
02 -
Combine shredded chicken with garlic powder, ground cumin, salt, and black pepper.
03 -
Divide the chicken mixture evenly onto each tortilla and roll tightly.
04 -
Place rolled tortillas seam side down in a greased baking dish.
05 -
Whisk together Greek yogurt, milk, and olive oil until smooth.
06 -
Pour sauce evenly over enchiladas and sprinkle shredded cheese on top.
07 -
Bake enchiladas for 20 minutes or until sauce bubbles and cheese melts.
# Extra Information:
01 -
Use rotisserie chicken for convenient preparation.
02 -
Add diced green chilies to the chicken mixture for an extra flavor boost.
03 -
Store leftovers refrigerated for up to three days.