EASY CHICKEN ENCHILADAS
Easy Chicken Enchiladas made completely from scratch with rotisserie chicken for a quick and simple dinner recipe. Our favorite chicken enchilada recipe that is packed with protein and low in fat and carbs too!
Servings: 8
Calories: 365kcal
Ingredients
- 8 reduced carb flour tortillas soft taco size (Mission Carb Balance)
- 2 Tbsp butter
- 1 cup chopped onion yellow
- 2 cloves garlic minced
- 3 Tbsp flour
- 8 ounces plain non-fat Greek yogurt
- 2 cups chicken broth
- 4 oz can green chiles don’t drain
- 3 cups Colby Jack cheese or Mexican blend
- 3 cups cooked chicken diced or shredded Rotisserie
Instructions
- Preheat oven to 350°.
- In a small bowl, add flour to Greek yogurt and whisk until smooth.
- Melt butter in saucepan over medium high heat. Add onion and cook for about 5 minutes. Lower heat to medium and add garlic. Cook for 1 minute.
- Add yogurt mixture to butter mixture. Whisk until smooth and then add chicken broth and green chiles and cook until bubbly and thick. Remove from heat and add 1/2 cup cheese.
- Grease a 9X13 pan and spread about 1/2 cup of the sauce evenly over the bottom of the pan. Stir another 1/2 cup of sauce in with the chicken until evenly coated. Place about 1/3 cup of chicken filling in a line down the middle of each tortilla, sprinkle a little bit of cheese on top and then roll up, placing each one seam side down in the prepared pan. After all tortillas are in the pan, cover with remaining sauce. Cover with foil and bake for 30 minutes.
- Remove the foil and sprinkle remaining cheese on top. Leave the foil off and bake about 5-10 more minutes, or until cheese is melted.
Nutrition
Calories: 365kcal | Carbohydrates: 23g | Protein: 30g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 867mg | Potassium: 323mg | Fiber: 2g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 7mg | Calcium: 435mg | Iron: 3mg