Description
These cheesy chicken enchiladas are filled with shredded chicken, creamy yogurt, and topped with delicious enchilada sauce and cheese.
Ingredients
Scale
- 28 ounces can enchilada sauce (divided use)
- 5 ounces container plain Greek yogurt (or 3/4 cup sour cream)
- 1 ounce packet taco seasoning (can use low sodium)
- 3 cups shredded cooked chicken (I used rotisserie chicken)
- 8 medium flour tortillas (about 6 inches)
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 375° F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- To the baking dish, add 1/4 cup enchilada sauce. Spread so the bottom is coated. Set aside.
- To a bowl, add 5 ounce container plain Greek yogurt, 1/4 cup enchilada sauce, and 1 ounce packet taco seasoning. Mix until fully combined.
- Add 3 cups shredded cooked chicken to the bowl. Mix until fully combined.
- To each tortilla, add 1/2 cup of the chicken mixture. Optional: You can add a little of the shredded cheese into each enchilada as well. Roll each one up and place seam side down into the baking dish.
- Top the enchiladas with the remainder of the enchilada sauce.
- Top the enchiladas with 2 cups shredded Mexican cheese blend.
- Bake uncovered for 20-25 minutes or until the enchiladas are heated through and the cheese and sauce are bubbly.
Notes
- Feel free to substitute Greek yogurt with sour cream if preferred.
- You can use low sodium options for the taco seasoning and enchilada sauce if available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 4g
- Sodium: 1300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg