Description
These creamy, protein-packed enchiladas are a healthier twist on a classic comfort food, perfect for feeding a crowd or meal prepping for the week.
Ingredients
Scale
3 cup cooked, shredded chicken breast
1/2 cup refried beans
3/4 cup Greek yogurt
1 tablespoon taco seasoning
1/2 cup shredded Mexican cheese blend
1 can (4 ounce) diced green chiles
Salt to taste
Pepper to taste
8–10 flour tortillas
1 1/2 cup red enchilada sauce
1 1/2 cup shredded Mexican cheese blend or mozzarella
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- In a bowl, mix Greek yogurt, refried beans, and taco seasoning. Stir in chicken, 1/2 cup cheese, and green chiles. Season with salt and pepper.
- Scoop 1/3 cup filling onto each tortilla, roll tightly, and place seam-side down in the dish.
- Pour enchilada sauce evenly over rolled tortillas. Sprinkle remaining cheese on top.
- Bake for 15-20 mins until cheese is melted and bubbly. Broil 1-2 mins for browning if desired.
- Cool for 5 minutes before serving. Garnish as desired.
Notes
- Use whole wheat tortillas for added fiber.
- For meal prep, assemble and refrigerate up to 24 hours before baking.
- Add sautéed spinach or corn to the filling for extra veggies.
- Adjust spice level with mild, medium, or hot enchilada sauce.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg