High Protein Chicken Enchiladas with Greek Yogurt and Red Sauce
By Lucas Morgan
Prep
20 min
Cook
25 min
Total
45 min
Servings
8
Level
Easy
Warm tortillas bend with great ease and can also roll without splitting․ I heat the stack using a damp paper towel before filling them‚ while after baking there is bubbling red sauce‚ fully melted cheese on top‚ together with a smooth chicken and Greek yogurt filling inside (the filling remains tucked in)․
I spread 1/2 cup of sauce over the greased baking dish before the rolls go in‚ and thereafter‚ I keep each tortilla tight against seam-side down․ That bottom layer stops the rolled edges from sticking‚ while a tight roll holds the filling in place as the sauce simmers underneath it․ The sauce flows smoothly around the edges as the casserole bakes inside of the oven․
The casserole needs in total a full 20 to 25 minutes․ It should bake in 375°F․ I pull it from the stove at the moment when the sauce is bubbling all across the entire dish․ The cheese is completely melted with faint golden spots‚ and then I allow it to sit on a plate for 5 minutes․ Cutting in too soon can cause the filling to push out from between the tortillas․ This action may also create parts that do not remain even․ The center still remains in a much neater shape after that brief period of rest in time․
Fresh cilantro‚ sliced jalapeños‚ Greek yogurt‚ as well as diced avocado are placed on the table for individuals to choose from and add to what they prefer․ These enchiladas are served with a side of light salad on a plate․ I find this particular combination enjoyable․ Spanish-style rice works well with various types of meals․ Cilantro-lime cauliflower rice additionally pairs well with a variety of dishes․ I genuinely enjoy the delicious salad accompanied by a hot dish of enchiladas․ All individuals receive at the amount that they want․
Why you'll love this recipe
- The damp-paper-towel warm-up effectively ensures that the tortillas bend nicely and easily for rolling․ Split edges do not occur along the edge of the dish as a result․
- A layer of rich red sauce‚ which is strategically placed beneath the rolls‚ effectively serves to keep the bottoms from sticking to the wonderfully greased baking dish․
- Tight‚ seam-side-down rolls continue to remain securely closed while the sauce gently heats all around them and envelops them‚ even when the entire dish contains eight enchiladas within it․
- Greek yogurt smoothly mixes with the chicken filling to create a creamy center․ Furthermore‚ black beans contribute to it by providing added body․
- The 5-minute rest provides an opportunity for the filling to thoroughly settle in the dish after one lifts out the first enchilada․
- Block cheese typically melts more smoothly when situated atop pre-shredded cheese‚ a minor additional step that one might take whenever time allows․
Ingredients
- •3 cups cooked chicken breast (shredded, about 1.5 lb)
- •1 cup plain Greek yogurt (or blended cottage cheese, plus more for optional garnish)
- •1 can black beans (15 oz, rinsed and drained)
- •1 tbsp chili powder
- •1 tsp ground cumin
- •1 tsp garlic powder
- •8 large high-protein tortillas or low-carb tortillas
- •2 cups red enchilada sauce (divided)
- •2 cups shredded Mexican cheese blend
- •fresh cilantro (optional garnish)
- •sliced jalapeños (optional garnish)
- •diced avocado (optional garnish)
Instructions
- 1
Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish, then spread about 1/2 cup of enchilada sauce over the bottom.
- 2
Mix the shredded chicken, Greek yogurt or blended cottage cheese, black beans, chili powder, cumin, and garlic powder in a large mixing bowl.
- 3
Wrap the tortillas in a damp paper towel and microwave for 30 to 45 seconds, until warm and pliable.
- 4
Lay one tortilla flat, spoon about 1/3 cup of filling down the center, roll it tightly, and place it seam-side down in the prepared dish.
- 5
Fill and roll the remaining tortillas, arranging them snugly in the baking dish.
- 6
Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the Mexican cheese blend over the top.
- 7
Bake for 20 to 25 minutes, until the sauce is bubbly and the cheese is fully melted and slightly golden. Rest for 5 minutes before serving.
- 8
Garnish with fresh cilantro, Greek yogurt, sliced jalapeños, or diced avocado if desired.
FAQ
Nutrition (per serving)
Calories
450
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