High Protein Chicken Enchiladas
Rolled tortillas stuffed with chicken in a Greek yogurt and green chile sauce, baked under melted cheese - 24g of protein per enchilada.
24g protein / serving
160 kcal / serving
50 min
Serves 16
Recipe from YouTube by Sebastian
Ingredients
- low-calorie flour tortillas16 (45 cal each)
- chicken breast tenderloin1.5 lbs (680 g)
- Greek yogurt5 oz (140 g)
- light sour cream1/3 cup (80 g)
- diced green chiles4.5 oz (128 g)
- red enchilada sauce28 oz (795 g)
- fat-free cheddar/mozzarella blend3 cups (340 g)
- salt, pepper, garlic powder, smoked paprika1/2 tsp each
Method
Cook the chicken until fully cooked, then shred.
In a bowl, combine the Greek yogurt, light sour cream, green chiles, most of the enchilada sauce, salt, pepper, garlic powder and smoked paprika.
Mix the shredded chicken into the sauce mixture.
Fill each tortilla with the chicken mixture and a small amount of cheese; roll and place seam-side down in a large baking dish.
Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.
Bake covered at 400F for 30 minutes until hot and bubbly. Let cool a few minutes before serving.