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Creamy High-Protein Shredded Chicken Enchiladas

Shredded chicken and Greek yogurt filling rolled in tortillas, smothered in enchilada sauce, and baked until bubbly for a high-protein dinner ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken breast shredded, rotisserie chicken works well
  • 1 cup non-fat plain Greek yogurt
  • 1 cup shredded low-fat Mexican blend cheese divided
  • 4 oz diced green chiles 1 can, drained
  • 0.5 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 8 high-protein or corn tortillas 8 to 10 depending on size
  • 10 oz red or green enchilada sauce 1 can
  • fresh cilantro, diced red onion, sliced jalapeños optional toppings

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Oven

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish and spread about 1/4 cup of enchilada sauce across the bottom.
  2. In a large bowl, combine the shredded chicken, Greek yogurt, diced green chiles, cumin, garlic powder, and half the shredded cheese. Stir until evenly combined.
  3. Warm the tortillas in the microwave for 20 seconds covered with a damp paper towel to make them pliable. Place a generous scoop of filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
  4. Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese across the top.
  5. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are slightly set.
  6. Let the enchiladas rest for 5 minutes before serving. Top with fresh cilantro, diced red onion, or sliced jalapeños and serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freeze unbaked for up to 2 months; thaw overnight before baking. Reheat covered in a 325°F oven for 15 to 20 minutes or microwave individual portions covered with a damp paper towel. Substitutions: Low-fat sour cream works in place of Greek yogurt. Add black beans or baby spinach to the filling for extra volume. Gluten-free: Use corn tortillas and check enchilada sauce label.