Description
These High Protein Chicken Enchiladas are the best 30-minute weeknight meal. Made with tender chicken, creamy cheese, the best tangy enchilada sauce, plus packed with fiber and 38 grams of protein. A weeknight staple- seriously you will absolutely not regret this one!
Ingredients
Scale
- 1/2 cup refried beans (120g)
- 3/4 cup Greek yogurt (170g)
- 1 Tbsp taco seasoning
- 3 cups shredded chicken ((280g) see notes)
- 1.5 cups shredded Mexican cheese (168g) (divided)
- 10 oz. can red enchilada sauce
- 8 flour tortillas (8-inch, I used high fiber )
Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a medium bowl, add the yogurt, refried beans and taco seasoning; mix to combine. Then stir in the chicken and 1/2 cup of the cheese.
- Lay out the tortillas. Scoop the mixture evenly into all of them (~1/3 cup or 80g each)
- Roll each tortilla and place in a row inside the baking dish.
- Pour the enchilada sauce on top. Sprinkle with the remaining one cup of cheese.
- Bake for 15-20 minutes or until the cheese is melted and bubbly. Top with fresh cilantro and enjoy!