38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

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.

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 the oven to 375°F (190°C).
2. Step 2: In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until evenly combined.
3. Step 3: Spoon the seasoned chicken onto each tortilla and roll them up tightly.
4. Step 4: Arrange the rolled enchiladas seam-side down in a baking dish.
5. Step 5: Whisk together the Greek yogurt, milk, and olive oil to create the creamy white sauce.
6. Step 6: Pour the sauce evenly over the enchiladas in the baking dish.
7. Step 7: Sprinkle shredded cheese generously on top of the sauce-covered enchiladas.
8. 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

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.

38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

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★★★★★

4.4 from 85 reviews

• Author: Gabriel
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Low Fat

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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.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the enchiladas evenly.
2. 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.
3. 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.
4. Arrange Enchiladas: Place the rolled enchiladas seam side down in a baking dish, arranging them snugly next to each other.
5. 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.
6. Pour Sauce Over Enchiladas: Evenly pour the white sauce over the arranged enchiladas to coat them thoroughly.
7. Add Cheese: Sprinkle the shredded cheese evenly over the sauced enchiladas for a golden, melty topping.
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

• 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