Chicken Enchiladas with Dreamy White Sauce: Proteins For Dinner & Easy Protein Packed Dinners

Last week, after chasing kids around and dodging rain to grab groceries, I craved something cozy yet good for us. That’s when these Chicken Enchiladas with Dreamy White Sauce swooped in like a hero. The tender shredded chicken wrapped in soft tortillas, smothered in that velvety yogurt-based sauce – it hits all the spots: comforting, protein-packed at 38g per serving, and ready fast for busy nights.

Picture this: the kitchen filling with cumin and garlic aromas as the cheese bubbles golden. One bite, and the creamy sauce melts into juicy chicken, with just enough spice to wake your taste buds. No heavy red sauce here – this white version feels lighter, perfect for proteins for dinner when you want healthyish dinner recipes without sacrificing flavor. I’ve tweaked it over months of testing, landing on foolproof results every time.

Whether you’re after dinner ideas chicken enchiladas style or yummy protein meals, this fits right in. It’s one of those chicken based meals that uses simple pantry staples, making it ideal for cheap healthy dinners for one or family feeds. Let’s dive into making your new favorite.

Ingredients for Chicken Enchiladas with Dreamy White Sauce

Grab these straightforward items – most are fridge regulars. The Greek yogurt creates that dreamy sauce texture, thick yet pourable, while cumin brings earthy warmth.

1. 2 cups cooked chicken breast, shredded (rotisserie works great for speed)
2. 8 whole wheat tortillas (8-inch size, flexible for rolling)
3. 1 cup plain Greek yogurt (full-fat for richness)
4. 1/2 cup shredded Monterey Jack cheese
5. 1/4 cup whole milk
6. 1 tbsp olive oil
7. 1 tsp garlic powder
8. 1 tsp ground cumin
9. 1/2 tsp kosher salt
10. 1/4 tsp freshly ground black pepper

That’s it – no fancy hunts needed. This lineup delivers healthy meals with shredded chicken punch without overwhelming your wallet or time.

How to Make Chicken Enchiladas with Dreamy White Sauce

Preheat your oven to 375°F right away – hot start means even baking. Shred that chicken if not already, feeling those soft fibers pull apart easily.

Mix chicken with garlic powder, cumin, salt, pepper in a bowl. Use hands to coat every bit; the spices cling perfectly, releasing that toasty scent.

1. Warm tortillas in damp paper towels for 30 seconds microwave – prevents cracks.
2. Spoon 1/4 cup filling per tortilla, roll snug, place seam-down in greased 9×13 dish.
3. Whisk yogurt, milk, oil smooth – like heavy cream consistency.
4. Pour sauce over evenly, top with cheese.
5. Bake 20 minutes till bubbly and golden. Rest 5 minutes.

Out comes pure bliss: edges crisp, center creamy. For healthy few ingredient meals twist, this shines in under 35 minutes total.

Pro Tips

Shred cheese yourself – pre-shredded melts oddly from starch coating. For extra golden top, broil 1 minute last, watching closely to avoid smoke alarms.

• Damp towel trick for tortillas every time – steamy warmth equals no tears.
• Sauce too thick? Splash more milk; it firms baking anyway.
• Pack rolls tight in dish – they support each other puffing up nicely.[file:1]

Variations

Mix it up for healthyish dinner recipes variety. Add diced green chiles to filling for mild kick, or spinach for greens boost.

• Low-carb tortillas for fewer carbs.
• Turkey shreds post-holidays.
• Black beans swap chicken – vegetarian protein power.

Troubleshooting Tips

Tortillas cracking? Warm longer. Sauce separating? Whisk vigorously, use room-temp dairy. Soggy bottom? Skip excess sauce pooling.

Ingredient Substitutions

• Yogurt: Sour cream or blended cottage cheese.
• Chicken: Turkey, beans, or ground turkey browned.
• Cheese: Cheddar mix or low-fat if lighter.

Storage and Serving Suggestions

Cool fully, fridge 3 days airtight. Freeze singles up to 2 months, thaw overnight. Reheat oven 350°F covered, add water splash.

• Pair with cilantro lime rice, avocado slices.
• Or simple salad for cheap healthy dinners for one.
• Top with pico, hot sauce for zing.

Frequently Asked Questions

Can I prep ahead?

Assemble fully, fridge 24 hours. Bake adding 5-10 minutes.

Dairy-free option?

Cashew cream sauce, vegan cheese shreds work great.

Lower sodium?

Halve salt, low-sodium cheese, no-salt chicken.

Why crack tortillas?

Not warmed enough – steam method fixes it.

Make for one?

Halve recipe, perfect cheap healthy dinners for one.

More spice?

Jalapenos in filling or chili powder boost.

Freeze sauce separate?

Yes, thaws better texture

John

Chicken Enchiladas with Dreamy White Sauce

Tender shredded chicken in whole wheat tortillas topped with creamy yogurt white sauce and cheese, baked golden for high-protein comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked chicken breast shredded, rotisserie ok
• 8 whole wheat tortillas 8-inch
• 1 cup plain Greek yogurt full-fat preferred
• 0.5 cup shredded Monterey Jack cheese
• 0.25 cup whole milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp ground cumin
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper

Equipment

• 9×13 baking dish
• Mixing bowl
• Whisk
• Oven

Method

 

1. Preheat oven to 375°F. Mix shredded chicken with garlic powder, cumin, salt, pepper.[file:1]
2. Warm tortillas in damp towel 30 seconds. Fill each with 1/4 cup mixture, roll tight.
3. Place seam-down in greased 9×13 dish.
4. Whisk yogurt, milk, olive oil smooth for sauce.
5. Pour over enchiladas, top with cheese.
6. Bake 20 minutes until bubbly golden. Rest 5 minutes.[file:1]

Notes

• Use rotisserie chicken for ease.
• Warm tortillas to prevent cracking.
• Broil for extra cheese crisp.[file:1]