Description
Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce perfectly balance indulgence and nourishment. Tender chicken provides lean protein, fiber-rich tortillas and vegetables aid digestion, and a creamy sauce delivers satisfaction without heavy guilt. This dish energizes you for hours while tasting absolutely incredible.
Ingredients
2 large chicken breasts (about 1.5 lbs)
1 cup plain Greek yogurt
8 corn tortillas
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 cup reduced-fat shredded cheese
1 tsp cumin
1 tsp chili powder
1 cup enchilada sauce (low-sodium)
Instructions
1. Preheat oven to 375°F.
2. Poach the chicken breasts in simmering water until fully cooked, about 15 minutes.
3. Shred the chicken using two forks.
4. Sauté bell pepper, onion, and garlic until tender.
5. Combine shredded chicken with sautéed vegetables and half of the enchilada sauce.
6. Warm tortillas briefly to make them pliable.
7. Spoon chicken mixture onto each tortilla, roll tightly, and place seam-side down in a baking dish.
8. Whisk together Greek yogurt, remaining enchilada sauce, and spices to create cheesy sour cream sauce.
9. Pour sauce evenly over enchiladas.
10. Sprinkle with shredded cheese.
11. Bake for 20-25 minutes until bubbly and golden.
Notes
Poach chicken instead of frying to retain moisture without added fats.
Use whole-grain corn tortillas for extra fiber and minerals.
Do not overcook vegetables to preserve vitamins.
Blend Greek yogurt smoothly to avoid curdling in sauce.
Let enchiladas rest for five minutes after baking to allow sauces to set.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course, Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg