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!
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!
Notes
Carbs: 29 Fat: 15 Protein: 38These reheat the best in the oven (350 degrees until the middle of the casserole is hot), but they can also reheat in the microwave!