Ingredients
Scale
1/2 cup refried beans (120g)
3/4 cup Greek yogurt (170g)
1 Tbsp taco seasoning
3 cups shredded chicken (280g)
1.5 cups shredded Mexican cheese (168g) (divided)
10 oz. can red enchilada sauce
8 flour tortillas (8-inch, high fiber recommended)
Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, mix the Greek yogurt, refried beans, and taco seasoning until combined.
- Stir the shredded chicken and 1/2 cup of the shredded cheese into the bean mixture.
- Lay out the tortillas and scoop approximately 1/3 cup (80g) of the mixture into the center of each.
- Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- Pour the red enchilada sauce evenly over the rolls and sprinkle with the remaining cup of cheese.
- Bake for 15-20 minutes until the cheese is melted and bubbling. Garnish with fresh cilantro if desired.
Notes
- Use rotisserie chicken to save time.
- For a spicier kick, add chopped jalapeños to the filling.
- Ensure your tortillas are room temperature before rolling to prevent cracking.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: High-Protein
Nutrition
- Serving Size: 2 enchiladas
- Calories: 479 kcal
- Sugar: 3.4 g
- Sodium: Not specified
- Fat: 16.9 g
- Carbohydrates: 43.6 g
- Fiber: 23.3 g
- Protein: 38.2 g