Greek Yogurt Chicken Enchiladas



Yield: 6 servings (1 enchilada) 

6 8-inch whole wheat tortillas

Enchilada Inside Mixture

  • 3 cups of cooked chicken breast, shredded (4-6 chicken breasts)
  • 5 ounce can of chopped green chiles
  • 2 cup 0% plain greek yogurt
  • Juice of one fresh lime
  • 1 tsp of ground black pepper
  • 1 Tablespoon of cumin

Enchilada Topping Before Baking

  • 2 cup salsa verde (homemade)
  • 1 cup Mexican style shredded cheese

Optional: Enchilada toppings after baked

  • 1-2 Tablespoons per enchilada
  • Sliced/chopped jalapeno
  • Salsa verde (homemade)
  • Pico de Gallo/Other Salsa
  • Red onion, chopped


  1. Preheat oven to 350 degrees F. Grease 9x 13 pan with olive oil/canola oil.
  2. In a large bowl, mix together cooked chicken breast, greek yogurt, green chiles lime juice, cumin, black pepper.
  3. Pour 1 cup of salsa verdes on the bottom of the greased pan.
  4. Place 1/2 cup of chicken yogurt mixture in the center of each tortilla and wrap to create your enchilada. Place enchilada on top of the salsa verdes
  5. Pout 1 cup of salsa verde on top of the enchiladas.
  6. Sprinkle the mexican style shredded cheese on top of the enchiladas.
  7. Place enchiladas in the oven and cook for 20-30 until cheese is melted.
  8. Serve enchiladas immediately with optional toppings.
Nutrition Information: Per Serving
Calories: 352 kcal, Fat: 14 g, Cholesterol: 82 mg, Carbohydrates: 29 g, Dietary Fiber: 5g, Protein: 28 g, Sodium: 472 mg

This recipe is featured in my blog post “Esta Noche, Vamos A Comer Comida Mexicana Para La Cena” for Cinco de Mayo!

Recipe inspired by Fannetastic Food

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