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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) to get it ready for baking the enchiladas.
- 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.
- Assemble the Enchiladas: Spoon the seasoned chicken evenly onto each whole wheat tortilla and carefully roll them up tightly.
- 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.
- Prepare the White Sauce: Whisk together Greek yogurt, milk, and olive oil until smooth and creamy, forming a tangy, dreamy white sauce.
- Pour Sauce over Enchiladas: Evenly pour the white sauce over the arranged enchiladas in the baking dish, making sure each is well coated.
- Add Cheese Topping: Sprinkle the shredded cheese on top of the sauced enchiladas for a perfectly cheesy finish.
- 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
