Feta Mediterranean Chicken Enchiladas
These Feta Mediterranean Chicken Enchiladas are a fresh twist on a classic comfort food. Tender shredded chicken, spinach, roasted red peppers, feta cheese, and mozzarella are wrapped in whole wheat tortillas and baked in a creamy lemon-herb sauce until bubbly and golden. Packed with vibrant Mediterranean flavors, they’re perfect for weeknight dinners or meal prep.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Why You’ll Love This Recipe
Mediterranean diet friendly
Ready in under 1 hour
High in protein
Creamy, cheesy, and flavorful
Great for meal prep
Family-friendly
Easy to customize
Ingredients
For the Filling
2 cups cooked shredded chicken
1 cup baby spinach, chopped
1 cup roasted red peppers, diced
½ cup crumbled feta cheese
1 cup shredded mozzarella cheese
¼ cup finely diced red onion
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried basil
Salt and freshly ground black pepper, to taste
For the Lemon Herb Sauce
1 tablespoon extra virgin olive oil
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
½ cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
½ teaspoon dried oregano
Salt and black pepper, to taste
For Assembly
8 whole wheat tortillas (8-inch)
½ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
Lemon wedges, for serving (optional)
Kitchen Equipment
9×13-inch baking dish
Medium saucepan
Large mixing bowl
Whisk
Measuring cups and spoons
Knife and cutting board
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Prepare the Filling
In a large bowl, combine:
Shredded chicken
Spinach
Roasted red peppers
Feta cheese
Mozzarella cheese
Red onion
Garlic
Oregano
Basil
Salt
Black pepper
Mix until well combined.
Step 3: Make the Lemon Herb Sauce
Heat the olive oil in a saucepan over medium heat.
Whisk in the flour and cook for 1 minute.
Gradually whisk in the chicken broth until smooth.
Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
Remove the pan from the heat and whisk in:
Greek yogurt
Lemon juice
Lemon zest
Dijon mustard
Oregano
Salt
Black pepper
Step 4: Assemble the Enchiladas
Spread about ½ cup of the sauce over the bottom of the baking dish.
Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
Pour the remaining sauce evenly over the enchiladas.
Sprinkle with the remaining mozzarella cheese.
Step 5: Bake
Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
Step 6: Garnish and Serve
Let the enchiladas rest for 5 minutes before serving.
Sprinkle with fresh parsley and serve with lemon wedges, if desired.
Expert Tips
Use Rotisserie Chicken
Rotisserie chicken makes this recipe even quicker and adds plenty of flavor.
Warm the Tortillas
Briefly warm the tortillas before rolling to prevent cracking.
Don’t Boil the Sauce After Adding Yogurt
Remove the saucepan from the heat before whisking in the Greek yogurt to help prevent curdling.
Add Fresh Herbs
Fresh parsley or dill adds a bright, authentic Mediterranean finish.
Delicious Variations
Add More Vegetables
Mix in chopped artichoke hearts, zucchini, or mushrooms for extra texture and nutrition.
Spicy Version
Add a pinch of crushed red pepper flakes or a drizzle of hot sauce to the filling.
Gluten-Free Option
Use gluten-free tortillas and substitute the flour with a gluten-free flour blend or cornstarch slurry for thickening.
Extra Cheesy
Top with additional feta or shredded provolone before baking.
What to Serve with Feta Mediterranean Chicken Enchiladas
These enchiladas pair beautifully with:
Greek salad
Lemon herb rice
Roasted asparagus
Cucumber and tomato salad
Hummus with warm pita
Steamed green beans
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Wrap tightly and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Oven: Bake at 350°F (175°C) for 15–20 minutes.
Microwave: Heat individual portions in 30-second intervals until warmed through.
Nutritional Benefits
Each serving provides:
Lean protein from chicken
Calcium from feta, mozzarella, and Greek yogurt
Fiber from whole wheat tortillas and spinach
Vitamins and antioxidants from roasted peppers and herbs
Heart-healthy fats from olive oil
Nutritional values will vary depending on the ingredients and serving size.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Assemble the enchiladas up to a day in advance, cover, and refrigerate. Bake just before serving.
Can I substitute another cheese?
Yes. Goat cheese, ricotta, Monterey Jack, or provolone all work well alongside or in place of feta.
Can I use corn tortillas?
Yes, though they’re smaller and may require more tortillas. Warm them first to reduce cracking.
Is this recipe suitable for meal prep?
Absolutely. These enchiladas reheat well, making them an excellent option for lunches or easy dinners.
Can I use leftover chicken?
Yes. Leftover roasted or grilled chicken is perfect for this recipe.
Final Thoughts
These Feta Mediterranean Chicken Enchiladas combine tender chicken, fresh spinach, roasted red peppers, creamy cheeses, and a bright lemon-herb sauce in a comforting baked dish. They’re a delicious fusion of Mediterranean ingredients and classic enchiladas that’s both wholesome and satisfying.
Serve them with a crisp Greek salad or lemon rice for a complete meal that’s bursting with fresh, vibrant flavor. 🌯🍗🧀🍋🌿
