High Protein Chicken Enchiladas
A hearty, protein-packed dish, these chicken enchiladas are both filling and delicious. Ideal for meal prep or family dinners.
Ingredients
Main Ingredients
- shredded chicken
- enchilada sauce
- low-fat Greek yogurt
- shredded cheese
- whole wheat tortillas
- cumin
- garlic powder
- onion powder
- Salt and pepper
- Chopped cilantro
Instructions
Steps
- In a mixing bowl, combine the shredded chicken with half of the enchilada sauce, Greek yogurt, cumin, garlic powder, onion powder, salt, and pepper. Mix well until the ingredients are fully combined.
- Lay a tortilla flat and fill with a spoonful of the chicken mixture. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour remaining enchilada sauce over the enchiladas in the dish, then evenly sprinkle shredded cheese on top.
- Preheat your oven to 180°C (350°F). Bake the enchiladas for 20–25 minutes, or until cheese is melted and golden.
- Garnish with freshly chopped cilantro before serving.
Notes
Store leftovers in the refrigerator for 3-4 days. Reheat in the oven for best results.