High Protein Chicken Enchiladas
These high protein chicken enchiladas are easy to make and packed with flavor, making them a delicious weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Ingredients
Scale
- 2 cups shredded cooked chicken
- 8 corn tortillas
- 1 cup Greek yogurt
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and garlic, cooking until softened.
- Stir in shredded chicken, cumin, chili powder, salt, and pepper.
- Mix Greek yogurt with chicken broth until well combined to create a sauce.
- Soften the corn tortillas in a microwave or on a skillet.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish and pour the yogurt sauce over them.
- Sprinkle shredded cheese on top.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
For a quick option, consider using rotisserie chicken. Adjust the chili powder to taste for desired spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Find it online: https://sousviderecipe.com/high-protein-chicken-enchiladas/