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 protein-packed chicken enchiladas are a delicious and healthier twist on a classic favorite. Wrapped in whole wheat tortillas and topped with a creamy white sauce, they’re perfect for a satisfying weeknight dinner.

A white dish filled with six rolled tortillas placed side by side. Each tortilla is stuffed with shredded orange-tinged chicken tightly packed inside. The tortillas are topped evenly with melted cheese layers that are golden yellow and white in spots, creating a bubbly and gooey texture. The top shows a mix of browned cheese spots and creamy white patches spread across the entire row of rolled tortillas. The dish is set on a white marbled surface with soft natural light coming from 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. Mix well to evenly coat the chicken.
Step 3: Lay out each whole wheat tortilla and fill with a portion of the seasoned chicken. Roll the tortillas tightly to enclose the filling.
Step 4: Arrange the rolled enchiladas seam-side down in a baking dish.
Step 5: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create the creamy white sauce.
Step 6: Pour the 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 20 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.

Tips & Variations

For extra flavor, add chopped green chilies or a pinch of smoked paprika to the chicken mixture.
Use low-fat cheese and Greek yogurt to keep this dish light without sacrificing creaminess.
Swap whole wheat tortillas for corn tortillas if preferred, but soften them first to prevent cracking when rolling.

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) for about 10 minutes until warmed through, or microwave on medium power for 1-2 minutes.

How to Serve

A white dish holds a row of six rolled tortillas, each filled with shredded, cooked chicken that has a light orange seasoning. The tortillas are browned slightly on the edges and are topped with a melted layer of golden yellow and white cheese, with some white creamy sauce dotted unevenly on top. The dish sits on a white marbled surface, and soft natural light comes from the window in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of Greek yogurt for the sauce?

You can substitute sour cream or a cashew cream sauce if you prefer a non-dairy option, though the texture and flavor will vary slightly.