Advertisement
Ingredients
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
-
Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
-
In a medium bowl, add the yogurt, refried beans and taco seasoning; mix to combine. Then stir in the chicken and 1/2 cup of the cheese.
-
Lay out the tortillas. Scoop the mixture evenly into all of them (~1/3 cup or 80g each)
-
Roll each tortilla and place in a row inside the baking dish.
-
Pour the enchilada sauce on top. Sprinkle with the remaining one cup of cheese.
-
Bake for 15-20 minutes or until the cheese is melted and bubbly. Top with fresh cilantro and enjoy!
Notes
Chicken: any type of cooked chicken works to make this recipe adaptable! Use leftover grilled chicken or make your own shredded chicken from boneless chicken breasts (or thighs). This crockpot salsa verde chicken is really yummy with it too. To make things even easier, grab some canned, rotisserie chicken or store-bought shredded chicken.
Tortillas: I used Ole Xtreme Wellness high fiber tortillas. I also love La Banderita Carb Counter or Mission Carb Balance tortillas (both are similar in macros). While any tortillas work, flour tortillas are going to be more sturdy.
Nutrition Information
Serving: 2enchiladas, Calories: 479kcal (24%), Carbohydrates: 43.6g (15%), Protein: 38.2g (76%), Fat: 16.9g (26%), Saturated Fat: 7.5g (47%), Cholesterol: 81.2mg (27%), Fiber: 23.3g (97%), Sugar: 3.4g (4%)
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
