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
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)
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
For best results, warm tortillas before rolling to prevent cracking. Use leftover rotisserie chicken for quicker prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, chicken, Mexican, cheese, easy dinner