Healthy Chicken Enchiladas
These Healthy Chicken Enchiladas are protein-packed, full of chicken and white beans and lightened up thanks to the use of Greek yogurt over sour cream.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: serves 6
Ingredients
Scale
- 2 (12.5 oz) cans of chicken, drained (or 1.5 pounds cooked, shredded chicken
- 1 (15.5 oz) can Great Northern beans, rinsed and drained
- 1 (4 oz) can diced green chilis, drained
- 1/2 cup plain Greek yogurt
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 2-3 cups shredded colby jack cheese, divided
- 2 (10 oz) cans enchilada sauce *
- 6-8 (8-inch) flour tortillas (or you can use corn tortillas if you prefer)**
- For topping – avocado, cilantro, sliced jalapenos, pico de gallo etc
Instructions
- Preheat oven to 375 degrees F.
- Place drained beans in a bowl. I like to mash mine so they’re less noticeable but you can leave them whole if you prefer.
- Add chicken and shred chunks apart if using canned chicken.
- Add yogurt, 1 cup of cheese and spices and mix well.
- Cover the bottom of a 9×13 baking dish with a thin layer of enchilada sauce.
- Spoon chicken mixture into 6-8 tortillas (depending how full you want them to be) and place seam-down in the pan.
- Top with remaining enchilada sauce.
- Top with 1-2 cups shredded cheese.
- Bake uncovered for 20 minutes.
Notes
*If using homemade enchilada sauce you’ll need 2 – 2.5 cups. If you prefer less sauce, you don’t need to use 2 whole cans.
**If using corn tortillas, frying them for 10 seconds per side before filling them can help keep them from getting soggy
Find it online: https://www.theleangreenbean.com/healthy-chicken-enchiladas/
