Description
Quick 30-minute enchiladas packed with over 38g protein per serving, using leftover chicken, Greek yogurt, and refried beans for a comforting, macro-friendly family dinner.
Ingredients
Scale
1/2 cup refried beans (120g)
3/4 cup Greek yogurt (170g)
1 Tbsp taco seasoning
3 cups shredded chicken ((280g) see notes)
1.5 cups shredded Mexican cheese (168g) (divided)
10 oz. can red enchilada sauce
8 flour tortillas (8-inch, high fiber)
Instructions
- Preheat oven to 375°F. Spray 9×13-inch baking dish with nonstick spray.
- In medium bowl, mix yogurt, refried beans, and taco seasoning. Stir in chicken and 1/2 cup cheese.
- Lay out tortillas. Scoop mixture evenly into each (~1/3 cup or 80g).
- Roll each tortilla and place seam-side down in baking dish.
- Pour enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
- Bake for 15-20 min until cheese is melted and bubbly. Top with fresh cilantro.
Notes
- Shredded chicken can be from leftovers, rotisserie chicken, or cooked chicken breasts.
- High-fiber tortillas recommended for added nutrition; corn tortillas can be used for gluten-free option.
- Ensure enchilada sauce is free from unwanted additives.
Nutrition
- Serving Size: 4 servings
- Calories: 479 kcal
- Sugar: 3.4 g
- Fat: 16.9 g
- Carbohydrates: 43.6 g
- Fiber: 23.3 g
- Protein: 38.2 g