Name: 38g Protein Chicken Enchiladas with Creamy White Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-inspired
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 38g Protein Chicken Enchiladas are a delicious, wholesome meal featuring tender chicken wrapped in whole wheat tortillas and topped with a creamy, dreamy white sauce. They’re perfect for a satisfying dinner that’s packed with flavor and protein.

A close-up of a white dish filled with rolled enchiladas arranged side by side, each filled with shredded chicken that has a slightly reddish-brown color from the sauce. The enchiladas are covered with melted cheese that is gooey and lightly browned on top, with some small white patches from the cheese. The dish is set on a white marbled surface with soft natural light coming from a window in 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 the 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 season the chicken.
Step 3: Spoon the seasoned chicken onto each tortilla and roll them up tightly.
Step 4: Arrange the rolled tortillas seam-side down in a baking dish.
Step 5: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until you have a smooth white sauce.
Step 6: Pour the white sauce evenly over the arranged enchiladas.
Step 7: Sprinkle the shredded cheese on top.
Step 8: Bake in the preheated oven for 20 minutes or until the sauce is bubbly and cheese is melted.

Tips & Variations

For extra flavor, add a handful of chopped cilantro or diced green chilies to the chicken filling.
Use low-fat cheese and Greek yogurt for a lighter option without sacrificing protein.
Feel free to swap whole wheat tortillas for corn tortillas if preferred.
Add finely chopped onions or bell peppers to the chicken mixture for added texture and flavor.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. You can also microwave individual servings for 1-2 minutes, though the texture may differ slightly.

How to Serve

The image shows a close-up of a white rectangular baking dish filled with multiple rolled tortillas arranged side by side. Each tortilla is stuffed with shredded chicken mixed with a reddish sauce, creating a soft, moist texture inside. The top of the rolled tortillas is covered with melted cheese, golden brown and bubbly, with some cream-colored sauce drizzled across the surface. The background is a white marbled texture, and a woman’s hand is reaching into the dish from the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours in advance and keep them covered in the refrigerator. Add the sauce and cheese just before baking for the best texture.

What can I substitute for Greek yogurt in the white sauce?

If you don’t have Greek yogurt, sour cream or a combination of cream cheese and milk can work as alternatives, though the sauce might be a bit richer and less tangy.