Description

Delicious and nutritious High Protein Chicken Enchiladas baked with a creamy green chili sauce made from Greek yogurt, cream cheese, and diced green chilis. These enchiladas are packed with shredded chicken and topped with melted mozzarella for a flavorful and satisfying meal perfect for a family dinner.

Ingredients

Scale

Chicken Filling

1.5 lbs Chicken Breast (680g, shredded)
1 pinch Red Chili Flakes (dried)
1 tbsp Fresh Cilantro (chopped)

Sauce

1 cup Greek Yogurt (245g, plain low-fat)
8 oz Diced Green Chilis (226g, canned)
4 oz Cream Cheese (113g, softened)

Assembly

8 large Flour Tortillas
2 cups Mozzarella Cheese (225g, shredded)

Instructions

Prepare Filling: Start by seasoning the chicken breast with salt, pepper, and red chili flakes to taste. Heat a skillet over medium heat and sear the chicken breasts until they are fully cooked through, reaching an internal temperature of 165°F (74°C). Once cooked, use two forks to shred the chicken finely.
Make Sauce: In a blender or food processor, combine the Greek yogurt, diced green chilis, and softened cream cheese. Blend until the mixture becomes a smooth, velvety pale green sauce with a consistent texture.
Assemble and Roll Tortillas: Lay out each flour tortilla and spread a small amount of the green chili sauce on the inside. Add a generous portion of shredded chicken on top of the sauce. Roll each tortilla tightly to encase the filling and place them seam-side down in a white ceramic baking dish.
Topping: Pour the remaining creamy green chili sauce evenly over the rolled tortillas. Sprinkle the shredded mozzarella cheese generously on top to cover the enchiladas.
Bake and Broil: Preheat the oven to 375°F (190°C). Bake the assembled enchiladas for 20 minutes until the sauce is bubbly and the cheese has melted. Then switch the oven to broil and cook for an additional 2-3 minutes until golden brown spots and slight charring appear on the cheese, adding a smoky flavor.

Notes

Ensure chicken is cooked thoroughly to an internal temperature of 165°F for safety.
Use low-fat Greek yogurt to keep the sauce creamy yet healthy.
You can add extra cilantro on top after baking for a fresh garnish.
Broil carefully and watch closely to avoid burning the cheese.
Flour tortillas can be substituted with corn tortillas for a gluten-free option, but adjust rolling carefully as corn tortillas are less flexible.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American

Keywords: High Protein Chicken Enchiladas, Green Chili Sauce, Baked Enchiladas, Greek Yogurt Sauce, Healthy Mexican Food