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, perfect for any night of the week. Packed with tender shredded chicken and a creamy sauce, they offer a nutritious twist on a classic favorite.

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 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 enchiladas in the baking dish.
7. Step 7: Sprinkle the shredded cheese on top of the sauce-covered enchiladas.
8. Step 8: Bake in the preheated oven for 20 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.

Tips & Variations

• For extra flavor, add chopped cilantro or a dash of chili powder to the chicken mixture.
• Use a blend of cheeses like Monterey Jack and cheddar for a richer topping.
• Substitute Greek yogurt with sour cream if you prefer a tangier sauce.
• To make this dish vegetarian, replace chicken with sautéed mushrooms or black beans.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through, to preserve the creamy texture of the sauce.

How to Serve

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 before baking. Just add a few extra minutes to the baking time if baking from cold.

Is it possible to make this recipe dairy-free?

Absolutely. Use dairy-free yogurt and cheese substitutes, and replace milk with your favorite plant-based milk to keep the creamy texture.

38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

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★★★★★

4.7 from 111 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 8 enchiladas (serves 4) 1x
• Diet: Low Fat

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Description

These 38g Protein Chicken Enchiladas are a healthy twist on a classic Mexican favorite. Made with shredded chicken seasoned with cumin and garlic powder, wrapped in whole wheat tortillas, and baked in a rich and creamy Greek yogurt-based white sauce, they provide a protein-packed, comforting meal that’s perfect for lunch or dinner. Topped with melted cheese and baked to bubbly perfection, this recipe offers a delicious balance of flavors and textures while keeping the dish nutritious and wholesome.

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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

Enchiladas and Sauce

• 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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Instructions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to get it ready for baking the enchiladas.
2. Season the Chicken: In a bowl, combine the shredded cooked chicken with garlic powder, cumin, salt, and black pepper, mixing thoroughly to ensure even seasoning.
3. Assemble the Enchiladas: Spoon the seasoned chicken evenly onto each whole wheat tortilla and carefully roll them up tightly.
4. Arrange in Baking Dish: Place the rolled enchiladas seam-side down in a baking dish, lining them up so they fit snugly side by side.
5. Prepare the White Sauce: Whisk together Greek yogurt, milk, and olive oil until smooth and creamy, forming a tangy, dreamy white sauce.
6. Pour Sauce over Enchiladas: Evenly pour the white sauce over the arranged enchiladas in the baking dish, making sure each is well coated.
7. Add Cheese Topping: Sprinkle the shredded cheese on top of the sauced enchiladas for a perfectly cheesy finish.
8. 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.

Notes

• You can substitute shredded rotisserie chicken to save time.
• Use low-fat Greek yogurt to reduce calories while maintaining creaminess.
• For extra flavor, add chopped green chilies to the chicken mixture.
• Leftover enchiladas keep well refrigerated for 2-3 days and can be reheated in the oven or microwave.
• To make this dish gluten-free, use gluten-free tortillas instead of whole wheat.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Keywords: Chicken Enchiladas, High Protein, Healthy Mexican Recipe, Greek Yogurt Sauce, Low Fat Dinner, Whole Wheat Tortillas, Easy Baked Enchiladas