Description
These Chicken Enchiladas are a delicious and hearty Mexican-inspired dish featuring shredded chicken mixed with refried beans, Greek yogurt, and taco seasoning, all wrapped in warm flour tortillas, covered in rich red enchilada sauce, and topped with melted Mexican cheese. Perfect for a comforting weeknight dinner, this recipe takes about 40 minutes from start to finish and serves 4 people.
Ingredients
Scale
Filling
- 1/2 cup refried beans (120g)
- 3/4 cup Greek yogurt (170g)
- 1 tbsp taco seasoning
- 3 cups shredded chicken (280g)
- 1 cup shredded Mexican cheese (84g) – part of 1.5 cups divided
Other Ingredients
- 10 oz. can red enchilada sauce
- 8 flour tortillas (8-inch)
- 1/2 cup shredded Mexican cheese (84g) – remainder of 1.5 cups divided
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, refried beans, Greek yogurt, taco seasoning, and 1 cup of shredded Mexican cheese. Mix thoroughly until all ingredients are evenly incorporated to create the enchilada filling.
- Prepare the Baking Dish: Lightly spread a small amount of the red enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor.
- Assemble the Enchiladas: Lay one flour tortilla flat on a clean surface. Spoon an appropriate amount of the filling mixture onto the tortilla, then roll it tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat this process with all the tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Then sprinkle the remaining 1/2 cup of shredded Mexican cheese evenly on top of the enchiladas.
- Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake the enchiladas for 20-25 minutes or until the cheese on top is bubbly and slightly golden. Remove from oven and let cool slightly before serving.
Notes
- Use leftover shredded chicken or rotisserie chicken for convenience.
- Greek yogurt adds creaminess and protein while keeping the dish lighter than sour cream.
- You can substitute flour tortillas with corn tortillas for a gluten-free variation, but they may be more fragile.
- For extra spice, add chopped jalapeños or hot sauce to the filling or on top before baking.
- Let the enchiladas rest for 5 minutes after baking to make serving easier and help flavors meld.
