38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

Introduction

These 38g Protein Chicken Enchiladas with Dreamy White Sauce are a delicious and satisfying meal that’s perfect for any night of the week. Packed with shredded chicken and wrapped in whole wheat tortillas, they’re smothered in a creamy sauce that will keep you coming back for more.

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.
2. Step 2: In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until well combined.
3. Step 3: Fill each tortilla with the seasoned chicken mixture and roll them tightly.
4. Step 4: Arrange the rolled enchiladas seam-side down in a baking dish.
5. Step 5: In a separate bowl, whisk together 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 on top of the sauced enchiladas.
8. 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 chopped green chilies or jalapeños into the chicken mixture.
• Use low-fat Greek yogurt to reduce calories without sacrificing creaminess.
• Try using a mix of cheeses like cheddar and Monterey Jack for a richer topping.
• For a spicier sauce, add a pinch of cayenne pepper to the yogurt mixture.

Storage

Store 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 about 15 minutes until heated through. Avoid microwaving to maintain the creamy texture of the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of whole wheat?

Yes, flour tortillas work well too. Whole wheat adds more fiber and nutrients, but either option will taste great.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute Greek yogurt with a dairy-free yogurt alternative and use a dairy-free cheese to make the dish suitable for a dairy-free diet.

38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

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★★★★★

4.5 from 142 reviews

These 38g Protein Chicken Enchiladas with Dreamy White Sauce are a nutritious and delicious twist on classic enchiladas, featuring whole wheat tortillas filled with seasoned shredded chicken and topped with a creamy Greek yogurt-based white sauce. Perfectly baked until bubbly and cheesy, this recipe combines wholesome ingredients to deliver a high-protein meal that’s both satisfying and flavorful.

• Author: Anna
• 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-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Enchiladas

• 2 cups cooked chicken, shredded
• 8 whole wheat tortillas
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

White Sauce

• 1 cup Greek yogurt
• 1/4 cup milk
• 1 tbsp olive oil
• 1/2 cup shredded cheese (such as cheddar or Monterey Jack)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
2. Season Chicken: In a bowl, mix the shredded cooked chicken with garlic powder, cumin, salt, and black pepper to evenly coat the chicken with spices.
3. Assemble Enchiladas: Spoon the seasoned chicken onto each whole wheat tortilla and roll them tightly to form enchiladas.
4. Arrange Enchiladas: Place the rolled enchiladas seam side down in a baking dish, arranging them evenly.
5. Prepare White Sauce: In a separate bowl, whisk together Greek yogurt, milk, and olive oil until smooth and creamy.
6. Pour Sauce Over Enchiladas: Pour the prepared white sauce evenly over the enchiladas, ensuring they are well covered.
7. Add Cheese: Sprinkle shredded cheese over the top of the sauce-covered enchiladas.
8. Bake: Bake in the preheated oven for about 20 minutes, until the cheese is melted and bubbly, and the sauce is heated through.

Notes

• Use whole wheat tortillas for added fiber and nutrition.
• Greek yogurt adds creaminess while increasing protein and reducing fat compared to sour cream.
• Adjust seasoning according to taste preference.
• For extra heat, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
• Leftovers can be stored in the refrigerator for up to 3 days.
• This meal pairs well with a fresh green salad or steamed vegetables.

Keywords: Chicken Enchiladas, High Protein, Greek Yogurt Sauce, Healthy Mexican Recipe, Baked Enchiladas