Ingredients
- 2 cups cooked shredded chicken
- 8 whole wheat tortillas
- 1 cup Greek yogurt
- 1/4 cup milk
- 1 tbsp olive oil
- 1/2 cup shredded cheese
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken with garlic powder, cumin, salt, and black pepper; mix well.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- In another bowl, whisk together Greek yogurt, milk, and olive oil until smooth; pour over the enchiladas.
- Top with shredded cheese.
- Bake for about 20 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 150g)
- Calories: 365
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Use leftover chicken for quicker preparation. Add beans or vegetables for extra nutrition. Experiment with different cheeses for varied flavor profiles.
