Chicken Enchiladas

An easy & delicious twist on taco Tuesday! This recipe is made with the basics, giving you tons of freedom to add in ALL your favorites. They are full of protein and the greek yogurt gives the mixture the perfect creamy texture.

WHAT YOU’LL NEED

RECIPE VARIATIONS

• Chicken: Swap for your choice of meat or omit to make vegetarian.
• Sauce: Red or green– both work great!
• Greek yogurt: if it’s not your thing, skip or swap for cream cheese / sour cream.
• Fillings: ANY that you want! Corn, tomatoes, onions, beans, whatever you like.

NUTRITION

This will change based on brands and ingredients used. For my recipe: 1 enchilada; 210cals, 7.5f, 22c, 24p

Chicken Enchiladas

An easy & delicious twist on taco Tuesday! This recipe is made with the basics, giving you tons of freedom to add in ALL your favorites. They are full of protein and the greek yogurt gives the mixture the perfect creamy texture.

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Course Main Course

Cuisine Mexican

Ingredients

  

• 1 lb chicken breast shredded
• 19 oz enchilada sauce
• 1 cup plain greek yogurt
• 1 cup shredded cheddar cheese
• 4 tbsp taco seasoning or 1 seasoning packet

Instructions

 

• Spray a 9×13 pan and preheat oven to 425. Pour a layer of enchilada sauce in the bottom of the pan.
• Cook chicken breast and shred. Add yogurt, 2 tbsp enchilada sauce, taco seasoning, and your choice of mix-ins.
• Wrap tortillas, 5 at a time, in a wet paper towel and microwave for 20 seconds.
• Equally fill tortillas with mixture and roll tightly before placing in the pan.
• Top with remaining enchilada sauce and equally spread cheese over all enchiladas. Optional: top with jalapeños.
• Bake for ~20 minutes or until cheese is melted. Optional: broil for 5 minutes for a crispy outside.