38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

Introduction

This protein-packed chicken enchilada recipe combines tender shredded chicken with a creamy, dreamy white sauce for a flavorful and satisfying meal. Wrapped in whole wheat tortillas and baked to perfection, it’s a wholesome dinner option that’s easy to prepare.

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

1. Step 1: Preheat your oven to 375°F (190°C) to get it ready for baking the enchiladas.
2. Step 2: In a bowl, combine the shredded chicken with garlic powder, cumin, salt, and black pepper. Mix well to evenly season the chicken.
3. Step 3: Spoon the seasoned chicken mixture onto each tortilla and roll them up tightly to form the enchiladas.
4. Step 4: Arrange the rolled tortillas seam-side down in a baking dish, fitting them snugly together.
5. Step 5: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create the creamy white sauce.
6. Step 6: Pour the sauce evenly over the enchiladas, making sure each one is well coated.
7. Step 7: Sprinkle the shredded cheese across the top of the sauced enchiladas.
8. 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 salsa to the chicken mixture before rolling.
• Use low-fat Greek yogurt to keep the dish lighter without sacrificing creaminess.
• Top with fresh cilantro and a squeeze of lime before serving for a bright finish.
• Substitute shredded chicken with cooked turkey or black beans for variation.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes or microwave until heated through. The sauce may thicken slightly upon cooling; add a splash of milk when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover them tightly before refrigerating for up to 24 hours. Bake just before serving for the best texture and flavor.

Is it necessary to use whole wheat tortillas?

Whole wheat tortillas add extra fiber and nutrients, but you can use your favorite tortilla type. Just note that some alternatives may affect texture and flavor slightly.

38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

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★★★★★

4.5 from 105 reviews

These 38g Protein Chicken Enchiladas feature tender shredded chicken wrapped in whole wheat tortillas, smothered in a creamy, dreamy white sauce made from Greek yogurt and topped with melted cheese. A flavorful, nutritious twist on a classic Mexican favorite, perfect for a satisfying and protein-packed meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 enchiladas (serves 4) 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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
• 1/2 cup shredded cheese

White Sauce

• 1 cup Greek yogurt
• 1/4 cup milk
• 1 tbsp olive oil

Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F to prepare for baking the enchiladas.
2. Season the Chicken: In a bowl, combine the shredded cooked chicken with garlic powder, cumin, salt, and black pepper. Mix well to evenly distribute the flavors.
3. Assemble the Enchiladas: Lay out each whole wheat tortilla and fill it with the seasoned chicken mixture. Roll each tortilla tightly to enclose the filling.
4. Arrange in Baking Dish: Place all the rolled enchiladas seam side down in a baking dish, arranging them close together.
5. Prepare the White Sauce: In a separate bowl, whisk together Greek yogurt, milk, and olive oil until smooth and creamy to create the dreamy white sauce.
6. Pour Sauce Over Enchiladas: Evenly pour the white sauce over the arranged enchiladas, ensuring all are well coated.
7. Add Cheese Topping: Sprinkle the shredded cheese evenly over the top of the sauced enchiladas.
8. 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 rotisserie or leftover chicken for convenience.
• Greek yogurt adds creaminess and protein to the sauce, making it a healthier alternative to traditional enchilada sauces.
• Whole wheat tortillas increase fiber content for a more nutritious dish.
• Adjust the seasoning to taste, adding more cumin or garlic powder if preferred.
• For a spicier kick, consider adding diced jalapeños to the chicken filling or topping with hot sauce after baking.

Keywords: Chicken Enchiladas, High Protein, Healthy Mexican Recipe, Whole Wheat Tortillas, Greek Yogurt Sauce, Easy Dinner, Baked Enchiladas