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High-Protein Chicken Enchiladas
Mexican

High-Protein Chicken Enchiladas

Baked chicken enchiladas smothered in a creamy, tangy Greek-yogurt sauce and melted cheese, offering a comforting, savory bite in every layer.

60 min6 portions

Ingrédients

  • 2 lb chicken breast · boneless, skinless
  • 12 piece tortillas
  • 2 cup Mexican cheese blend
  • 4 oz green chiles · diced
  • 1/2 cup black beans · optional
  • 1/4 cup cilantro · chopped
  • 2 cup Greek yogurt · plain
  • 1 cup chicken broth
  • 8 oz tomato sauce
  • 2 tbsp taco seasoning

Préparation

  1. 1

    Cook and shred chicken

    Season and cook chicken until it reaches a safe temperature, then shred.

  2. 2

    Mix sauce and filling

    Whisk yogurt, broth, tomato sauce, and seasonings; combine chicken with part of the sauce, cheese, chiles, beans, and cilantro.

  3. 3

    Bake

    Roll filling in tortillas, cover with sauce and cheese, and bake at 375°F until bubbly.

Voir la préparation

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