Description
A delicious and protein-packed meal featuring chicken enchiladas topped with a creamy white sauce, perfect for satisfying cravings while keeping you full.
Ingredients
- 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 the oven to 375°F.
- In a large mixing bowl, combine the shredded chicken with garlic powder, cumin, salt, and pepper. Stir well until the chicken is evenly coated with the spices.
- Take a tortilla and fill it with a generous amount of the chicken mixture. Roll it up tightly, ensuring the filling is well-contained.
- Place the rolled enchiladas seam-side down in a greased baking dish.
- In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create the dreamy white sauce.
- Pour the sauce evenly over the enchiladas in the baking dish, ensuring each one is well-covered.
- Sprinkle shredded cheese on top of the sauce for that extra cheesy goodness.
- Bake in the preheated oven for 20 minutes or until the enchiladas are heated through and the sauce is bubbly.
Notes
You can use leftover rotisserie chicken and customize the recipe with different cheese or spices to suit your taste.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Mexican