Delicious 38g Protein Chicken Enchiladas with Dreamy Sauce
Author:antaki
Total Time:45 minutes
Yield:8 enchiladas 1x
Description
Savor 38g protein chicken enchiladas smothered in a creamy white sauce A healthy tasty twist on a classic thats sure to delight 151 chars
Ingredients
Scale
2 cups shredded cooked chicken
1 cup black beans, rinsed and drained
1 cup corn
1 teaspoon cumin
1 teaspoon chili powder
¼ teaspoon salt
½ cup diced red onion
8 whole wheat tortillas
1 cup Greek yogurt
1 cup low-fat milk
1 cup shredded cheese
Fresh cilantro for garnish
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and red onion. Stir until well combined.
Take one tortilla, scoop about ⅓ cup of the filling into the center, and roll it up like a burrito. Place it seam-side down in a greased baking dish. Repeat until all filling is used.
In a medium saucepan over medium heat, whisk together the Greek yogurt and milk until smooth. Stir continually to avoid lumps until heated through.
Pour the creamy sauce over the rolled enchiladas and top with shredded cheese.
Bake for 25-30 minutes until the cheese is melted and bubbly.
Garnish with fresh cilantro and let sit for 5 minutes before serving.
