Ingredients
Filling
- 1/2 cup refried beans (120g)
- 3/4 cup Greek yogurt (170g)
- 1 Tbsp taco seasoning
- 3 cups shredded chicken (280g) (see notes)
- 1/2 cup shredded Mexican cheese (84g)
Assembly
- 8 flour tortillas, 8-inch, high fiber
- 10 oz. can red enchilada sauce
- 1 cup shredded Mexican cheese (84g)
Instructions
- Preheat and prepare the dish: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside to ensure the enchiladas don’t stick.
- Make the filling: In a medium bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix well until fully incorporated. Then fold in the shredded chicken and 1/2 cup of the shredded Mexican cheese to create a creamy, flavorful filling.
- Assemble the enchiladas: Lay out the tortillas flat on a surface. Evenly distribute the chicken and bean mixture among them, placing about 1/3 cup (approximately 80g) of filling in the center of each tortilla. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish, lined up in a row.
- Add sauce and cheese: Pour the red enchilada sauce evenly over the rolled tortillas, making sure to cover them thoroughly. Sprinkle the remaining 1 cup of shredded Mexican cheese over the top for a bubbly, cheesy finish.
- Bake and serve: Place the baking dish in the oven and bake for 15-20 minutes, or until the cheese is completely melted and bubbly. Remove from the oven, garnish with fresh cilantro if desired, and serve immediately for a delicious, high-protein meal.
Notes
- Use shredded chicken from rotisserie, grilled, or poached chicken for convenience.
- High fiber flour tortillas help increase dietary fiber.
- Taco seasoning can be homemade or store-bought depending on preference.
- For added freshness, top with chopped cilantro or diced avocado before serving.
- This recipe serves 4 and can be doubled for larger groups.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
