Ingredients
½ cup refried beans (120g)
¾ cup plain Greek yogurt (170g)
1 tablespoon taco seasoning
3 cups shredded, cooked chicken (about 280g)
1½ cups shredded Mexican blend cheese (168g), divided
1 can (10 oz) red enchilada sauce
8 flour tortillas (high-fiber recommended, 8-inch size)
Instructions
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Preheat oven: Set your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
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Mix filling: In a medium bowl, mix together Greek yogurt, refried beans, and taco seasoning. Add the shredded chicken and ½ cup of shredded cheese and stir until combined.
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Fill tortillas: Divide the chicken mixture evenly among the tortillas (about ⅓ cup each). Roll tightly and place seam-side down in the baking dish.
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Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas. Top with the remaining cheese.
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Bake: Bake for 15–20 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro if desired and serve warm.
Notes
- Chicken: Any pre-cooked chicken works for this recipe—boiled, grilled, rotisserie, canned, or leftovers. For convenience, grab a pre-shredded pack from the store.
- Tortillas: Flour tortillas provide structure and hold up better during baking. High-fiber or low-carb tortillas are great for a macro-friendly option.
- Customizations: You can easily switch up the protein (ground turkey, beef) or add veggies like bell peppers or spinach for extra nutrients.
- Make ahead: These enchiladas are meal prep-friendly. Store leftovers in the fridge for up to 4 days, or freeze tightly wrapped enchiladas for up to 3 months.