Description
Description Warm, cheesy, and comforting chicken enchiladas stuffed with shredded chicken, creamy refried beans, and tangy Greek yogurt, baked with a red sauce and melted cheese.
Ingredients
- 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)
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Instructions
- In a large bowl, combine shredded chicken, refried beans, Greek yogurt, taco seasoning, and 1 cup of the shredded cheese. Mix until evenly distributed.
- Pour a few spoonfuls of the red enchilada sauce into the bottom of a baking dish and spread it into an even layer.
- Lay a flour tortilla flat. Place 1/3 to 1/2 cup filling lengthwise down the center. Roll tightly and place seam-side down in the baking dish.
- Repeat with remaining tortillas and filling, arranging rolled enchiladas snugly.
- Pour remaining enchilada sauce over the tops of the enchiladas and sprinkle with remaining cheese.
- Preheat oven to 350°F (175°C). Cover with foil and bake for 20-25 minutes until cheese is melted. Remove foil for last 5 minutes if desired.
- Let rest for 5 minutes before serving.
Notes
- Notes
- For best results, warm tortillas before rolling to prevent cracking. Use leftover rotisserie chicken for quicker prep.