Skinny Creamy Chicken Enchiladas (Freezer Meal)
Savory, hearty, cheesy, Skinny Creamy Chicken Enchiladas that can also be meal prepped and turned into a freezer meal. I'm loving that this weeknight dinner is delicious and easy to make!
Servings 6 servings
- 3 chicken breasts cooked & shredded
- 10 oz. can green enchilada sauce
- 4 oz. can chopped green chiles
- 6 oz. can diced tomatoes drained
- 1 green bell pepper chopped
- 1 cup black beans cooked
- 2 cups plain greek yogurt
- 1 tsp cumin
- 1 tsp dried oregano
- 2 tsp chili powder
- 12 low-carb tortillas
- 1 cup shredded cheese
- crushed red pepper optional
- fresh radishes optional
- fresh cilantro optional
Preheat oven to 350 degrees.
Mix the pre-cooked & shredded chicken, enchilada sauce, chopped green chiles, diced tomatoes, bell pepper, black beans, 1 cup of the yogurt, and spices together in a medium sized bowl.
Roll the filling evenly into each of the tortillas and place in a casserole dish.
Top the enchiladas with the remaining yogurt, shredded cheese, and optional toppings.
Bake for 20 minutes or until everything is hot.
Serve and enjoy, or freeze for later!
Carbs: 29 Fat: 15 Protein: 38
These reheat the best in the oven (350 degrees until the middle of the casserole is hot), but they can also reheat in the microwave!