38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe
These 38g Protein Chicken Enchiladas with Dreamy White Sauce offer a healthy twist on traditional enchiladas by using whole wheat tortillas and a creamy Greek yogurt-based sauce, packed with flavorful spices and a satisfying protein punch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken, shredded
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Enchiladas
- 8 whole wheat tortillas
White Sauce
- 1 cup Greek yogurt
- 1/4 cup milk
- 1 tbsp olive oil
Topping
- 1/2 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the enchiladas.
- Season Chicken: In a bowl, combine the shredded chicken with garlic powder, cumin, salt, and black pepper. Mix thoroughly to evenly distribute the spices for maximum flavor.
- Assemble Enchiladas: Place a portion of the seasoned chicken onto each whole wheat tortilla. Roll each tortilla tightly to encase the filling.
- Arrange in Baking Dish: Lay the rolled enchiladas seam-side down in a baking dish, ensuring they fit snugly together.
- Make White Sauce: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create the creamy, dreamy white sauce.
- Pour Sauce: Evenly pour the prepared white sauce over the arranged enchiladas, making sure each one is generously covered.
- Add Cheese: Sprinkle the shredded cheese evenly over the top of the sauced enchiladas to create a delicious melty topping.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes or until the sauce is bubbly and the cheese is melted and slightly golden.
Notes
- Use cooked chicken from a rotisserie or leftover roast chicken for convenience.
- Substitute milk with a dairy-free alternative for a lactose-free version.
- For spicier enchiladas, add a pinch of chili powder or cayenne pepper to the chicken.
- Leftover enchiladas can be stored in the fridge for up to 3 days and reheated in the oven for best results.
Keywords: chicken enchiladas, high protein enchiladas, healthy Mexican recipe, whole wheat enchiladas, Greek yogurt sauce
