38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

Introduction

These 38g Protein Chicken Enchiladas are a wholesome twist on a classic favorite. Packed with tender shredded chicken and a creamy, dreamy white sauce, they’re perfect for a satisfying dinner that’s both nutritious and delicious.

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).
2. Step 2: In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until well combined.
3. Step 3: Spoon the seasoned chicken onto each whole wheat tortilla and roll them up tightly.
4. Step 4: Arrange the rolled tortillas seam-side down in a baking dish.
5. Step 5: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil to create the creamy white sauce.
6. Step 6: Pour the white sauce evenly over the arranged enchiladas.
7. Step 7: Sprinkle shredded cheese on top of the sauced enchiladas.
8. Step 8: Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.

Tips & Variations

• For extra flavor, add chopped green chilies or jalapeños to the chicken mixture.
• Use a mix of cheeses like Monterey Jack and cheddar for a richer topping.
• Substitute Greek yogurt with sour cream if you prefer a tangier sauce.
• To increase the vegetable content, add sautéed peppers and onions inside the tortillas.

Storage

Store any 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 15 minutes or until heated through. You can also microwave individual portions for 1-2 minutes.

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 a few hours in advance and refrigerate them until ready to bake. Just add a few extra minutes to the baking time if baking from cold.

Can I use flour tortillas instead of whole wheat?

Absolutely! Both flour and whole wheat tortillas work well. Whole wheat adds extra fiber and nutrients, but choose whichever you prefer.

38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

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★★★★★

4.4 from 65 reviews

These 38g Protein Chicken Enchiladas with Dreamy White Sauce are a delicious and healthy twist on a classic Mexican dish. Made with shredded chicken seasoned with spices, wrapped in whole wheat tortillas, and topped with a creamy Greek yogurt-based white sauce and melted cheese, this recipe offers a perfect balance of flavor and nutrition. Baked until bubbly and golden, these enchiladas are great for a satisfying family meal.

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

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

Tortillas

• 8 whole wheat tortillas

White Sauce

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

Topping

• 1/2 cup shredded cheese

Instructions

1. Preheat Oven: Preheat your oven to 375°F to get it ready for baking the enchiladas.
2. Season Chicken: In a mixing bowl, combine the shredded cooked chicken with garlic powder, cumin, salt, and black pepper. Mix well to evenly coat the chicken with the spices.
3. Fill Tortillas: Spoon the seasoned chicken mixture onto each whole wheat tortilla and roll them tightly to form enchiladas.
4. Arrange in Baking Dish: Place the rolled enchiladas seam side down into a baking dish, arranging them snugly together.
5. Prepare White Sauce: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth and creamy to create the white sauce.
6. Top Enchiladas with Sauce: Pour the white sauce evenly over the enchiladas, ensuring each one is well covered.
7. Add Cheese: Sprinkle the shredded cheese evenly on top of the sauced enchiladas.
8. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.

Notes

• Use whole wheat tortillas for added fiber and nutrition.
• Greek yogurt in the sauce adds creamy texture and protein while keeping it lighter than traditional cream sauces.
• Shredded chicken can be replaced with rotisserie chicken for convenience.
• Feel free to add chopped jalapeños or green chilies to the chicken filling for extra heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm in the oven at 350°F for 10-15 minutes or microwave until hot.

Keywords: chicken enchiladas, healthy enchiladas, white sauce enchiladas, high protein dinner, whole wheat tortillas, baked enchiladas, Greek yogurt sauce