High Protein Chicken Enchiladas
A delightful take on a classic favorite, these enchiladas are packed with tender chicken, creamy Greek yogurt, and melted mozzarella cheese, all wrapped in soft corn tortillas. Perfect for meal prep or gatherings.
Ingredients
Main Ingredients
- 2 cups lean shredded chicken
- 8 pieces corn tortillas
- 1 cup Greek yogurt can be substituted for low-fat version
- 1 cup low-fat mozzarella cheese
- 1 can white beans (drained and rinsed)
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add shredded chicken, garlic powder, onion powder, cumin, salt, and pepper. Mix until heated through.
- In a small bowl, combine Greek yogurt, chicken broth, and a little salt.
- To assemble the enchiladas, place a few tablespoons of the chicken mixture in each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the yogurt sauce over the enchiladas and sprinkle with mozzarella cheese.
- Bake for about 25-30 minutes until bubbly and golden.
- Serve hot and enjoy your high protein meal prep!
Notes
Add jalapeños for spiciness or fresh herbs for extra flavor. You can customize the protein or use spinach for a vegetarian option. For best flavor enhancement, top with salsa or guacamole before serving.