Description
High protein chicken enchiladas with green sauce and melty cheese. A healthy, satisfying dinner perfect for meal prep and busy nights.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 cup shredded Monterey Jack cheese
- 8 small flour or corn tortillas
- 2 cups green enchilada sauce
- ½ cup shredded Monterey Jack cheese
- ¼ cup chopped cilantro
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a 9 by 13 inch baking dish.
- Season the chicken with olive oil, garlic powder, cumin, chili powder, salt, and black pepper.
- Heat a skillet over medium heat. Cook the chicken for 6 to 7 minutes per side until fully cooked, reaching an internal temperature of 165 degrees F.
- Let the chicken rest for 5 minutes, then shred it using two forks.
- In a bowl, mix the shredded chicken with Greek yogurt and 1 cup of Monterey Jack cheese until well combined.
- Spread ½ cup of green enchilada sauce on the bottom of the prepared baking dish.
- Fill each tortilla with the chicken mixture, roll it tightly, and place it seam side down in the dish.
- Pour the remaining green enchilada sauce over the top of the enchiladas. Sprinkle with the remaining ½ cup of Monterey Jack cheese.
- Bake for 20 to 25 minutes, until heated through and the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve warm.
Notes
- For extra protein, use high protein tortillas.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican