Description
These protein-packed chicken enchiladas are topped with a creamy, dreamy white sauce, perfect for a comforting weeknight dinner or special occasion.
Ingredients
- 2 cups cooked chicken, shredded
- 8 whole wheat tortillas
- 1 cup Greek yogurt
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 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 (190°C).
- Combine shredded chicken with garlic powder, cumin, salt, and black pepper in a bowl.
- Fill each tortilla with the chicken mixture, rolling them tightly.
- Arrange the enchiladas seam-side down in a baking dish.
- Whisk together Greek yogurt, milk, and olive oil until smooth in a separate bowl.
- Pour the sauce over the enchiladas, covering them evenly.
- Sprinkle cheese generously on top.
- Bake for 20 minutes, until bubbly and golden.
Notes
Garnish with fresh cilantro, avocado, or sour cream. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican