Ingredients
Scale
- 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 oven to 375°F.
- Mix shredded chicken with garlic powder, cumin, salt, and pepper.
- Fill tortillas with chicken and roll them tightly.
- Place enchiladas in a baking dish.
- Whisk Greek yogurt, milk, and olive oil to make the sauce.
- Pour sauce over enchiladas.
- Sprinkle cheese on top.
- Bake for 20 minutes until bubbly.
Notes
Use warm tortillas to prevent cracking. For extra brightness, add lime or salsa to the filling. Broil for 1-2 minutes for a rich top but watch carefully. Add chopped cilantro to the yogurt sauce for more depth.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 70mg