Dinner

38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

Name: 38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
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

ByLily Cross November 6, 2025November 6, 2025

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Introduction

These 38g Protein Chicken Enchiladas with Dreamy White Sauce offer a delicious and satisfying twist on a classic favorite. Packed with shredded chicken and topped with a creamy Greek yogurt sauce, this dish is both nutritious and comforting. Perfect for a family dinner or meal prep.

A close-up view of a baking dish filled with tightly rolled enchiladas, each roll showing layers of soft tortilla shells wrapped around a shredded chicken filling. The top is covered with melted cheese that is golden brown with some bubbling, and a rich sauce slightly visible under the cheese. The dish sits on a white marbled surface with a blurry background that hints at a kitchen window. The white baking dish contrasts with the warm colors of the food, emphasizing the texture of the melted cheese and the chicken inside. 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 your 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 mixture onto each tortilla and roll them 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 smooth to create the white sauce.
Step 6: Pour the creamy sauce evenly over the enchiladas in the baking dish.
Step 7: Sprinkle shredded cheese over the top of the sauced enchiladas.
Step 8: Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Tips & Variations

Use low-fat Greek yogurt to reduce calories without sacrificing creaminess.
Add chopped jalapeños or green chilies into the chicken mixture for a spicy kick.
Swap shredded cheese for a Mexican blend or pepper jack for different flavor profiles.
For extra moisture, add a few spoonfuls of salsa verde under the sauce before baking.
To make this dish vegetarian, substitute chicken with sautéed mushrooms or black beans.

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 (175°C) oven for 15-20 minutes until heated through, or microwave individual portions until hot.

How to Serve

The image shows a white rectangular baking dish filled with six rolled enchiladas tightly arranged side by side. The enchiladas have a light golden-brown crispy tortilla outer layer with some darker browned spots. Inside, the filling is a shredded, orange-tinted chicken mixture visible at the open ends of the rolls. The top layer is covered with melted cheese that is creamy white with golden-brown bubbling patches, creating a gooey texture. In the background, there is soft natural light coming from a window, and the baking dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them unbaked for up to 24 hours. Just add an extra 5 minutes to the baking time when ready to cook.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is preferred for its thick texture and protein content, but you can use regular yogurt if needed. Strain it through a cheesecloth to remove excess liquid for a similar consistency.