Description
Creamy and cheesy enchiladas filled with shredded chicken and Greek yogurt, packed with protein and flavor.
Ingredients
Scale
- 2 cups shredded chicken
- 8 corn tortillas
- 1 cup Greek yogurt
- 1 cup low-fat shredded cheese
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the shredded chicken, Greek yogurt, garlic powder, onion powder, salt, and pepper in a mixing bowl.
- Warm the tortillas in a skillet or microwave to make them pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Mix the olive oil and chicken broth together in a saucepan, then stir in half of the shredded cheese until melted.
- Pour the sauce over the enchiladas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
For a diabetic-friendly version, consider using sugar-free alternatives for any added sugars. Ideal for family gatherings and weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg