Dinner

38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

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

ByGabriel Langdon November 9, 2025November 9, 2025

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Introduction

These 38g Protein Chicken Enchiladas with Dreamy White Sauce are a delicious and nutritious twist on a classic favorite. Packed with shredded chicken and a creamy, tangy sauce, they make a satisfying meal perfect for any night of the week.

A close-up view of a white baking dish filled with five rolled tortillas packed tightly side by side. Each tortilla shows the soft, light brown color of cooked dough, covered with melted cheese that is bubbly and slightly browned on top. You can see a layer of chicken mixed with sauce inside the tortillas through the edges. The dish sits on a white marbled surface, and soft natural light shines from a window in the background, highlighting the texture of the melted cheese and filling. 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 the oven to 375°F (190°C).
Step 2: In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until evenly combined.
Step 3: Spoon the seasoned chicken onto each tortilla and roll them up tightly.
Step 4: Arrange the rolled enchiladas seam-side down in a baking dish.
Step 5: Whisk together the Greek yogurt, milk, and olive oil to create the creamy white sauce.
Step 6: Pour the sauce evenly over the enchiladas in the baking dish.
Step 7: Sprinkle shredded cheese generously on top of the sauce-covered enchiladas.
Step 8: Bake in the preheated oven for about 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 squeeze of lime juice to the chicken mixture.
Use a blend of cheeses like Monterey Jack and cheddar for a richer topping.
Substitute Greek yogurt with sour cream if you prefer a tangier sauce.
To make it spicier, sprinkle crushed red pepper flakes on top before baking.

Storage

Store leftover enchiladas covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes, to maintain the creamy texture of the sauce.

How to Serve

The image shows a white baking dish filled with tightly rolled enchiladas arranged in rows. Each enchilada has a thick layer of shredded chicken inside, visible at the open ends, and is covered generously with a melted layer of golden-brown cheese that looks bubbly and slightly crispy on top. The enchiladas are sitting on a white marbled surface with a softly blurred background, suggesting a kitchen setting. The photo is taken close-up, focusing on the texture of the chicken filling, the soft tortilla layers underneath, and the rich melted cheese on top, capturing warmth and deliciousness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of cooked shredded chicken?

Yes, you can cook and shred chicken breast yourself or use store-bought rotisserie chicken for convenience.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute Greek yogurt with a dairy-free yogurt alternative and use vegan cheese to keep it dairy-free while maintaining creaminess.