Ingredients
Scale
- 2 cups cooked chicken breast, sliced or shredded
- 1 cup corn — canned, grilled, or frozen Mexican blend
- ½ cup plain Greek yogurt or sour cream
- ¼ cup light mayo
- ½ tsp chili powder
- ¼ tsp cumin
- Salt and pepper, to taste
- ½ cup shredded Monterey Jack cheese
- 8 small whole-wheat tortillas or low-carb wraps
- 1 cup enchilada sauce (red or green)
- Optional toppings: fresh cilantro, lime wedges, Cotija cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, combine cooked chicken, corn, Greek yogurt, mayo, chili powder, cumin, and half of the cheese. Season with salt and pepper and mix well.
- Fill each tortilla with about ¼ cup of the mixture, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the top and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake 5–10 minutes more until cheese is golden and bubbly.
- Garnish with cilantro, lime, or Cotija cheese. Serve hot.
Notes
Use rotisserie chicken for faster prep. Swap Greek yogurt with sour cream for a richer flavor. For a spicier version, add jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy chicken dinner recipes
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 340
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg