Name: High Protein Chicken Enchiladas With White Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup shredded cheese (plus an additional 1/4 cup for topping); 1 cup Greek yogurt; 1/4 cup milk; Pinch of garlic powder; Salt and black pepper to taste; 8 whole wheat tortillas

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Introduction

These high protein chicken enchiladas with a creamy white sauce are a delicious and nutritious twist on a classic favorite. Packed with shredded chicken and wholesome whole wheat tortillas, they make a satisfying meal perfect for any night of the week.

A white plate with a brown rim holds two rolled crepes covered in a creamy white cheese sauce that is browned on top in spots, sprinkled with chopped green herbs. A silver fork on the right side lifts some shredded, orange chicken mixed with the cheese sauce from the inside of one crepe, showing the soft and creamy texture beneath the golden crust. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
8 whole wheat tortillas
1 cup Greek yogurt
1/2 cup shredded cheese
1/4 cup milk
1 tbsp olive oil
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: In a bowl, combine the shredded chicken with the olive oil, garlic powder, cumin, salt, and black pepper. Mix well. Stir in 1/4 cup of the shredded cheese, reserving the rest for topping.
Step 2: In a separate bowl, whisk together the Greek yogurt and milk until smooth. Season with a pinch of garlic powder, salt, and pepper to taste.
Step 3: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour about 1/4 cup of the white sauce into the bottom of the dish and spread evenly.
Step 4: Warm the whole wheat tortillas in the microwave for 20-30 seconds or in a dry skillet until pliable. Spoon about 1/4 to 1/3 cup of the chicken filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Step 5: Pour the remaining white sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
Step 6: Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
Step 7: Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired.

Tips & Variations

For extra heat, add a pinch of chili powder or diced jalapeños to the chicken mixture.
Use low-fat Greek yogurt to keep the dish lighter without sacrificing creaminess.
Try swapping the shredded cheese for a Mexican blend for deeper flavor.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option, covering to retain moisture.

How to Serve

The image shows two rolled enchiladas placed side by side on a white plate with a white marbled textured background. Each enchilada has a golden-brown, slightly crispy outer layer, filled with shredded chicken mixed with herbs and small black beans. The enchiladas are covered in a creamy white sauce that contains green herbs and small red chili flakes sprinkled on top, adding a pop of color. The sauce pools around the base of the enchiladas, creating a rich, smooth texture. The overall look is warm and inviting, with the herbs and spices giving a fresh and spicy touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time while adding great flavor.

Is it possible to make these enchiladas dairy-free?

You can substitute the Greek yogurt with a dairy-free yogurt alternative and use a dairy-free cheese to make this recipe suitable for dairy-free diets.