Step 1 of 11
Skinny Chicken Enchiladas
Preheat the oven to 350°F.
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Step 2 of 11
Skinny Chicken Enchiladas
Spoon about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish. Set aside.
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Step 3 of 11
Skinny Chicken Enchiladas
Place the chicken, cumin, garlic powder, and Greek yogurt in a large mixing bowl. Mix with a rubber spatula to combine.
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Step 4 of 11
Skinny Chicken Enchiladas
Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.
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Step 5 of 11
Skinny Chicken Enchiladas
Spoon about 1/4 cup of the chicken mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down in the sauced casserole dish. Repeat with the remaining tortillas and filling.
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Step 6 of 11
Skinny Chicken Enchiladas
Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading the sauce to make sure all tortillas are covered. Sprinkle the shredded cheese over the top.
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Step 7 of 11
Skinny Chicken Enchiladas
Cover the dish with a sheet of aluminum foil.
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Step 8 of 11
Skinny Chicken Enchiladas
Bake the enchiladas on middle rack of oven for 20 minutes.
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Step 9 of 11
Skinny Chicken Enchiladas
Carefully remove the foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.
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Step 10 of 11
Skinny Chicken Enchiladas
Check to see that enchiladas are done. Remove from oven or add time as needed.
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Step 11 of 11
Skinny Chicken Enchiladas
Allow the dish to rest for 10 minutes. Sprinkle with cilantro, and serve.