Description
A filling, family-friendly meal that packs a protein punch and bakes in under an hour, perfect for busy evenings and meal prep.
Ingredients
- 2 cups Chicken, cooked (shredded or chopped)
- 1 tsp Garlic powder
- 1/4 tsp Black pepper
- 1/2 tsp Salt
- 1 tbsp Olive oil
- 1 tsp Cumin
- 8 Tortillas, whole wheat
- 1/2 cup Cheese (cheddar or Monterey Jack)
- 1 cup Greek yogurt (plain)
- 1/4 cup Milk (to thin the yogurt)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the cooked chicken, garlic powder, black pepper, salt, cumin, and olive oil. Mix until the chicken is evenly seasoned.
- Take a tortilla and place a portion of the chicken mixture down the center. Roll the tortilla up and place it seam-side down in a greased baking dish.
- Repeat with the remaining tortillas until the dish is full.
- In a separate bowl, whisk the Greek yogurt and milk together until smooth and pourable.
- Pour the yogurt sauce evenly over the rolled tortillas. Sprinkle the cheese over the top.
- Bake for 25–30 minutes, until the cheese is melted and the sauce is heated through and slightly bubbly.
- Let the enchiladas rest for a few minutes before serving.
Notes
For a dairy-free version, swap Greek yogurt for a plant-based yogurt and use a dairy-free cheese alternative. Lower sodium by reducing salt and using low-sodium cheese. Periodically reheat leftovers for best quality.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican