Description
These 38g Protein Chicken Enchiladas with Dreamy White Sauce are a healthy, high-protein twist on a classic Mexican favorite. Made with shredded cooked chicken spiced with garlic and cumin, wrapped in whole wheat tortillas, and smothered in a creamy Greek yogurt-based white sauce, these enchiladas are baked to perfection for a comforting and flavorful meal that’s both nutritious and satisfying.
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
- 1/2 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the enchiladas evenly.
- Prepare Chicken Filling: In a bowl, mix the shredded cooked chicken with garlic powder, cumin, salt, and black pepper to infuse the chicken with warm, aromatic flavors.
- Assemble Enchiladas: Take each whole wheat tortilla and spoon an even amount of the chicken mixture onto it. Roll the tortilla tightly to encase the filling.
- Arrange Enchiladas: Place the rolled enchiladas seam side down in a baking dish, arranging them snugly next to each other.
- Make the White Sauce: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth and creamy to create a rich, tangy sauce.
- Pour Sauce Over Enchiladas: Evenly pour the white sauce over the arranged enchiladas to coat them thoroughly.
- Add Cheese: Sprinkle the shredded cheese evenly over the sauced enchiladas for a golden, 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
- Using whole wheat tortillas adds fiber and nutrients compared to regular flour tortillas.
- Greek yogurt creates a creamy sauce while increasing protein content and reducing fat compared to cream-based sauces.
- For extra flavor, consider adding chopped green chilies or fresh cilantro to the chicken mixture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, high protein enchiladas, healthy Mexican recipes, baked enchiladas, Greek yogurt sauce, whole wheat tortillas
