Ingredients
Scale
- 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 your oven to 375°F.
- In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until well combined.
- Take the whole wheat tortillas and fill each one with the chicken mixture, rolling them tightly.
- Place the rolled enchiladas in a baking dish.
- In another bowl, whisk together the Greek yogurt, milk, and olive oil to create the dreamy white sauce.
- Pour the sauce over the enchiladas, making sure they are well covered.
- Sprinkle the shredded cheese on top of the sauce.
- Bake in the preheated oven for 20 minutes, or until bubbly and golden.
Notes
Best garnished with fresh cilantro, avocado, or additional Greek yogurt. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg
Keywords: chicken enchiladas, Greek yogurt sauce, healthy enchiladas, high protein meals, family dinner ideas