Description
A healthy and satisfying chicken enchilada recipe loaded with protein, featuring shredded chicken wrapped in whole wheat tortillas and topped with a creamy white sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 8 whole wheat tortillas
- 1 cup Greek yogurt
- 1/2 cup shredded cheese
- 1/4 cup milk
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 375°F.
- Mix the shredded chicken with garlic powder, cumin, salt, and black pepper in a bowl.
- Fill each tortilla with the seasoned chicken and roll them tightly.
- Place the enchiladas in a baking dish, ensuring even spacing.
- In a separate bowl, whisk together Greek yogurt, milk, and olive oil to create the sauce.
- Pour the sauce over the enchiladas, ensuring they are covered.
- Sprinkle shredded cheese on top.
- Bake for 20 minutes or until bubbly and golden brown.
Notes
For added flavor, consider marinating the chicken in spices beforehand. Use leftover rotisserie chicken to save time.
