Description
A delicious and protein-packed twist on traditional enchiladas with creamy chili chicken filling.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup Greek yogurt
- 1/2 cup green chilies, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup onion, diced
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 6 whole wheat tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup enchilada sauce
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix shredded chicken, Greek yogurt, green chilies, bell pepper, onion, garlic powder, cumin, chili powder, and salt.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- For extra spice, add more chili powder or diced jalapeños.
- Use rotisserie chicken for quicker prep.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: high protein, creamy, chili chicken, enchiladas, healthy