Description
Delicious and healthy chicken enchiladas made with shredded chicken, Greek yogurt, and topped with cheese.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup low-fat Greek yogurt
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 8 small whole wheat tortillas
- 1 cup enchilada sauce
- salt and pepper
- Green onions and cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded cooked chicken, Greek yogurt, ½ cup of the shredded cheese, black beans, corn, chili powder, cumin, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Spoon a portion of the filling into each tortilla. Roll them up tightly and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas, ensuring they’re well coated. Sprinkle the remaining cheese over the top.
- Cover the baking dish with aluminum foil and bake in your preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool slightly. Garnish with chopped green onions and cilantro if you desire.
- Serve and enjoy! This dish pairs wonderfully with a side of fresh salad or guacamole.
Notes
- For a spicier version, consider adding diced jalapeños to the filling.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg