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Chicken Enchiladas with Dreamy White Sauce
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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

  • 9x13 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 9x13 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]