Chicken Enchiladas
I would say this chicken enchilada dish is "healthy'ish" especially with the greek yogurt (extra protein!) and carb balance tortillas. I used to eat this meal regularly during my "fit girl" days. I hope you love it!
These Chicken Enchiladas are my secret weapon for a dinner that feels indulgent but is actually packed with protein and made with smart swaps. Greek yogurt stands in for sour cream, Carb Balance tortillas keep the carbs in check, and a rotisserie chicken means you can have this on the table in 30 minutes start to finish.
I used to make this constantly during my 'fit girl' days when I was trying to eat better but still wanted real, hearty food. The Greek yogurt adds creaminess and a hit of extra protein, and you genuinely cannot tell it is not sour cream once it is mixed in with the cheese and taco seasoning. The Carb Balance tortillas are a little lower in carbs and high in fiber, but they still taste like regular flour tortillas.
What I love most about this dish is how flexible it is. You can use refried beans for a creamier filling, or black beans if you want more texture. Add corn, swap the rotisserie for ground beef, throw in chopped jalapenos for heat. The base recipe is solid, and you can take it a hundred different directions depending on what you are in the mood for.
Serve it with all your favorite Mexican toppings, fresh cilantro, avocado, salsa, or a squeeze of lime. This is the kind of dinner my family asks for on repeat, and the leftovers reheat like a dream. Let's make it.
📝 Ingredients
- 1 Rotisserie Chicken (~ 2 cups shredded)
- 1 can of refried beans OR 1 can of black beans, drained/rinsed
- 1 10oz can of diced tomatoes + green chilies (drained)
- 1 cup of plain Greek Yogurt
- 1 pack of taco seasoning
- 1 package of Carb Balance Tortillas
- 2 cups shredded Mexican Cheese, divided
- 1 10z can of enchilada sauce
- Cilantro (chopped)
👩🍳 Directions
- 1
Preheat the oven to 350°F.
- 2
In a large bowl, combine shredded chicken, taco seasoning, yogurt, beans, drained diced tomatoes + green chilies, 1 cup of cheese. Stir until well mixed.
- 3
Scoop about ¾ cup of the mixture onto a tortilla (use less for smaller tortillas). Roll it up and place it seam-side down in a greased 9x13 baking dish.
- 4
Repeat until the dish is full or you run out of filling.
- 5
Pour the enchilada sauce evenly over the rolled tortillas.
- 6
Bake for 20 minutes.
- 7
Remove from oven, sprinkle 1 cup of Mexican cheese on top and return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
- 8
Remove from the oven and top with fresh cilantro.
- 9
Serve with your favorite Mexican toppings such as avocado, salsa, salsa verde, etc.!
Ingredient Notes & Substitutions
Rotisserie chicken: One whole rotisserie chicken gives you about 2 cups of shredded meat, which is the perfect amount. If you do not have one, 3 cups of cooked, shredded, or canned chicken works.
Beans: Either refried beans (creamier filling) or one can of black beans drained and rinsed (more texture). Both are great, pick based on what you are in the mood for.
Greek yogurt: Plain, full-fat or 2%. Greek yogurt is thicker and tangier than regular yogurt, which is what you want here. You can swap sour cream one for one if you prefer.
Taco seasoning: One packet does all the seasoning work. Use any brand you like, or make your own with cumin, chili powder, garlic powder, paprika, oregano, and salt.
Carb Balance tortillas: These are 8-inch flour tortillas with extra fiber and fewer net carbs. Regular flour tortillas work just as well if you do not need the low-carb version.
Diced tomatoes & green chilies: A 10-ounce can of Rotel or similar. Drain really well, the extra liquid will water down your filling.
Enchilada sauce: One 10-ounce can of red enchilada sauce. Old El Paso, Hatch, or Rosarita are all great. Green enchilada sauce also works for a different flavor profile.
How to Store, Reheat & Freeze
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or warm a whole pan covered with foil in a 350 oven for about 20 minutes.
To freeze, you can either freeze them before baking (assemble in a freezer-safe dish, cover tightly, freeze up to 2 months) or after baking (let cool, portion into containers, freeze up to 2 months). Thaw overnight in the fridge before reheating.
What to Serve With Chicken Enchiladas
Mexican rice and refried beans are the classic combo. A simple green salad with avocado, cilantro, and a lime vinaigrette balances the richness. Chips and guacamole or a fresh pico de gallo work great as a starter. For drinks, a margarita, Mexican lager, or a sparkling water with lime all round it out. Do not forget toppings at the table: sliced avocado, extra cilantro, lime wedges, salsa, and a dollop of Greek yogurt or sour cream.
💡 Tips for Success
- Use a rotisserie chicken to save serious time. Pull all the meat off the bones (you should get about 2 cups shredded) and skip cooking chicken from scratch.
- Drain your diced tomatoes and green chilies really well. Extra liquid in the filling will make your enchiladas soggy. Press them in a fine-mesh sieve to get out as much liquid as possible.
- Warm your tortillas before rolling. Wrap them in damp paper towels and microwave for 30 seconds. Cold tortillas crack when you roll them, warm tortillas stay pliable.
- Mix the filling well so the Greek yogurt and taco seasoning fully coat the chicken. If it is not mixed, you will get bites that are dry and bites that are too tangy.
- Place the enchiladas seam-side down in the pan so they do not unroll while baking. Pack them in tight side by side, the snug fit holds them together.
- Pour the enchilada sauce evenly across the top so every roll gets coverage. Use a spoon to spread sauce into any dry spots, especially the ends.
- Wait to add the top layer of cheese until the last 5 minutes. If you add it from the start, it browns too much and dries out before the enchiladas are heated through.
- Garnish at the table with fresh cilantro, lime wedges, sliced avocado, and a dollop of extra Greek yogurt or sour cream. The fresh toppings cut through the richness.
❓ Frequently Asked Questions
Can I use sour cream instead of Greek yogurt?
Absolutely. They sub one for one. Greek yogurt gives you extra protein and a slight tang, but sour cream gives a milder, classic enchilada flavor. Use whichever you have.
Can I use regular tortillas?
Yes, any 8-inch flour tortillas work great. Carb Balance is just my preference for a lower-carb option that still tastes like a regular tortilla. Corn tortillas also work but you will want to warm them in oil first so they do not break.
Can I make these ahead?
Yes. Assemble the enchiladas in the baking dish, cover with foil, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the fridge.
Can I freeze them?
Yes. Assemble in a freezer-safe dish, cover tightly, and freeze unbaked for up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen at 350 covered for 50 minutes, then uncovered with cheese for 10 more.
Can I use ground beef instead of chicken?
Definitely. Brown one pound of ground beef with the taco seasoning, drain, and use it in place of the rotisserie chicken. Same amount, same method.
Can I make this vegetarian?
Yes. Skip the chicken and use two cans of black beans (drained and rinsed) plus a cup of corn. The taco seasoning and Greek yogurt still tie everything together.
What can I serve with chicken enchiladas?
Mexican rice, refried beans, a simple green salad with lime vinaigrette, chips and guacamole, or grilled corn on the cob. A pitcher of margaritas does not hurt either.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!