Description
These 38g Protein Chicken Enchiladas with Dreamy White Sauce are a wholesome, flavorful Mexican-inspired dish featuring shredded chicken seasoned with aromatic spices, rolled in whole wheat tortillas, and topped with a creamy Greek yogurt-based sauce and melted cheese. Perfect for a protein-packed meal that balances nutrition and comfort.
Ingredients
Scale
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
Topping
- 1/2 cup shredded cheese
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to preheat, ensuring it reaches the optimal temperature for baking the enchiladas.
- Season Chicken: In a bowl, combine the shredded cooked chicken with garlic powder, cumin, salt, and black pepper. Mix thoroughly so the chicken is evenly coated with spices for enhanced flavor.
- Assemble Enchiladas: Lay out each whole wheat tortilla and evenly divide the seasoned chicken among them. Roll each tortilla tightly around the chicken filling to form individual enchiladas.
- Arrange in Baking Dish: Place the rolled enchiladas seam-side down in a baking dish, arranging them snugly next to each other so they hold their shape while baking.
- Prepare White Sauce: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth and creamy. This will be the delicious white sauce that adds moisture and flavor.
- Pour Sauce Over Enchiladas: Evenly pour the prepared white sauce over the enchiladas in the baking dish, making sure each one is nicely covered.
- Add Cheese Topping: Sprinkle shredded cheese over the sauced enchiladas to create a golden, melty topping when baked.
- 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. Remove and allow to cool slightly before serving.
Notes
- Use whole wheat tortillas to add fiber and make the dish healthier.
- Greek yogurt adds creaminess and extra protein in the white sauce.
- Adjust seasoning to taste if you prefer spicier or milder enchiladas.
- For a vegetarian version, substitute chicken with sautéed mushrooms or beans.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, protein packed meal, white sauce enchiladas, healthy Mexican recipe, whole wheat tortillas, Greek yogurt sauce, baked enchiladas
