Description
Delicious high protein chicken enchiladas that are easy to make and packed with flavor, perfect for family dinners.
Ingredients
- 2 cups shredded cooked chicken
- 8 corn tortillas
- 1 cup Greek yogurt
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking until softened.
- Stir in shredded chicken, cumin, chili powder, salt, and pepper.
- Mix Greek yogurt with chicken broth in a separate bowl.
- Soften the corn tortillas in a microwave or skillet.
- Fill each tortilla with the chicken mixture and roll them up.
- Place rolled tortillas in a baking dish and pour the yogurt sauce over them.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Use leftover or rotisserie chicken for convenience. Feel free to experiment with different fillings or spices.
