Baked Chicken Enchiladas

Ahna Fulmer
by Ahna Fulmer
10 Enchiladas
40 min

This baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.

This recipe always makes me smile because it was the very first meal I ever made for Zach.

We had been dating for a couple of weeks, and they say the best way to a man’s heart is through his stomach.

Well, here we are a decade later still enjoying each other and these baked chicken enchiladas, so if that doesn’t say something about this recipe then I don’t know what will.

It is no surprise, of course, that I added Greek yogurt (one of my favorite nutrient-dense ingredient replacements), and when topped with your favorite sharp cheddar cheese this is a dish that will quickly become a family favorite.

Use gluten-free, low carb, or regular tortillas of choice.

Bon appetit!

For more low carb dinners be sure to check out:

Baked Chicken Enchiladas Recipe

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Recipe details
  • 10  Enchiladas
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 2 chicken breasts, cooked and diced
  • 1 1/2 tbsp butter
  • 1 onion, diced
  • 1 pepper, diced
  • 2 garlic cloves, minced
  • 1/2 c salsa
  • 1 tbsp taco seasoning
  • 2 c sharp cheddar cheese, shredded
  • 10 8" tortillas (low carb or gluten free)
  • 1 can condensed cream of mushroom soup
  • 1/2 c plain nonfat Greek yogurt

Cook diced chicken and set aside.
Melt butter in large saucepan and saute onion, pepper and garlic until soft.
Remove from the heat and add the salsa, chicken, taco seasoning and ½ c cheese.
In a separate bowl, mix the cream of mushroom, yogurt and milk. Add ½c of the sauce to the chicken mixture.
Add a full ¼ c chicken filling to each tortilla and roll.
Place seam down in a greased9x13 baking dish. Continue until finished. Pour the remaining sauce over the tortillas.
Sprinkle the remaining cheese over the top.
Bake at 400F for 20mins or until cheese is browned and bubbling. Garnish with cilantro as desired and serve with salsa.
Freezing Instructions
Prepare as directed and place in freezer safe 9×13 baking dish. Seal tightly and freeze. Prior to baking allow to thaw overnight in fridge. Bake as instructed above. Leftovers can also be frozen as desired
  • Macros Per Enchilada: 10g Net Carbs, 14g Fat, 24g Protein
Ahna Fulmer
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