High Protein Chicken Enchiladas (30-minute)

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/2 cup refried beans (120g)

3/4 cup Greek yogurt (170g)

1 Tbsp taco seasoning

3 cups shredded chicken (280g) see notes)

1 ½ cups shredded Mexican cheese (168g) (divided)

10 oz. can red enchilada sauce

8 flour tortillas (8-inch, I used high fiber)

Directions

Preheat the oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.

In a medium bowl, add the yogurt, refried beans and taco seasoning; mix to combine. Then stir in the chicken and 1/2 cup of the cheese.

Lay out the tortillas. Scoop the mixture evenly into all of them (~1/3 cup or 80g each)

Roll each tortilla and place in a row inside the baking dish.

Pour the enchilada sauce on top. Sprinkle with the remaining one cup of cheese.

Bake for 15-20 minutes or until the cheese is melted and bubbly. Top with fresh cilantro and enjoy!

Nutrition

• Serving Size: 2 enchiladas
• Calories: 479 kcal
• Total Fat: 16.9 g
• Saturated Fat: 7.5 g
• Cholesterol: 81.2 mg
• Total Carbohydrate: 43.6 g
• Dietary Fiber: 23.3 g
• Total Sugars: 3.4 g
• Protein: 38.2 g