Name: 38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 tsp garlic powder; 1 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 8 whole wheat tortillas; 1 cup Greek yogurt; 1/4 cup milk; 1 tbsp olive oil; 1/2 cup shredded cheese

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Introduction

These chicken enchiladas pack a protein punch with 38 grams per serving and come topped with a smooth, creamy white sauce that adds a delightful twist. Made with wholesome ingredients like whole wheat tortillas and Greek yogurt, they’re a satisfying and nourishing meal perfect for any night of the week.

A close-up of four rolled tortillas filled with shredded chicken, arranged side by side in a white rectangular baking dish. The tortillas are generously covered with a golden-brown melted cheese layer that has spots of light browning, creating a bubbly and slightly crispy texture on top. The chicken filling inside the tortillas is creamy and light in color, visible at the open ends. The dish sits on a white marbled surface with soft natural light coming from a window in the background. 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: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, combine the shredded chicken with garlic powder, cumin, salt, and black pepper, mixing well to evenly season the meat.
Step 3: Spoon the seasoned chicken onto each whole wheat tortilla and roll them up tightly.
Step 4: Arrange the rolled tortillas seam-side down in a baking dish to keep them from unrolling.
Step 5: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create the white sauce.
Step 6: Pour the white sauce evenly over the enchiladas, covering them completely.
Step 7: Sprinkle the shredded cheese on top of the sauced enchiladas.
Step 8: Bake in the preheated oven for about 20 minutes, or until the sauce is bubbly and the cheese has melted.

Tips & Variations

For a spicier version, add a pinch of chili powder or chopped jalapeños to the chicken mixture.
Substitute the shredded chicken with cooked turkey or beans for a different protein source.
Use a blend of cheeses like Monterey Jack or mozzarella for a creamier melt.
To lighten the dish, use low-fat Greek yogurt and reduced-fat cheese.
Warm the tortillas briefly before filling to make them more pliable and less likely to tear.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes or until warmed through. You can also microwave individual portions for 2-3 minutes, stirring the sauce halfway for even heating.

How to Serve

A white rectangular dish holds six rolled tortillas filled with shredded chicken that is light brown with a soft texture. Each tortilla is tightly wrapped and browned on the edges. On top, there is a melted layer of golden and light orange cheese that covers the entire row of tortillas, with dollops of white sour cream scattered evenly on the cheese. The dish sits on a white marbled surface, and soft natural light comes from the background window. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas in advance and store them covered in the refrigerator for up to 24 hours before baking. This makes mealtime quick and convenient.

Is it necessary to use whole wheat tortillas?

Whole wheat tortillas add extra fiber and nutrients, but you can use regular flour or corn tortillas if preferred. Just keep in mind that texture and nutritional content may vary.