Baked Chicken Enchiladas
This baked chicken enchiladas recipe is packed with meat and veggies smothered in a creamy Greek yogurt topping.
Baked Chicken Enchiladas Recipe
My cooking philosophy is to keep it “healthy and easy.”
Recipes at Hammers N Hugs will include all-natural ingredients that can often be frozen and have been tested and approved by friends and family!
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:
- Balsamic Chicken Caprese Stack
- Slow Cooker Fajita Chicken Salad
- Beef Zucchini Au Gratin
- Sheet Pan Honeyed Salmon & Carrots
- Skillet Ham & Cauliflower Stir Fry
Baked Chicken Enchiladas Recipe
For more low carb dinners be sure to check out:
- Balsamic Chicken Caprese Stack
- Slow Cooker Fajita Chicken Salad
- Beef Zucchini Au Gratin
- Sheet Pan Honeyed Salmon & Carrots
- Skillet Ham & Cauliflower Stir Fry
Pin any of the images below for later!
Baked Chicken Enchiladas
Ingredients
- 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
- 1/4 c 1% milk
Instructions
- 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 greased 9×13 baking dish. Continue until finished. Pour the remaining sauce over the tortillas.
- Sprinkle the remaining cheese over the top.
- Bake at 400F for 20 mins 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
Notes
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[…] Baked Chicken Enchiladas Low Carb, GF […]
These look delicious!!
It is one of our favorites!!!