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38g Protein Chicken Enchiladas with Dreamy White Sauce

High Protein Chicken Enchiladas

A wonderfully satisfying and comforting meal that proves healthy food can be delicious. These High Protein Chicken Enchiladas feature a dreamy, creamy white sauce made from Greek yogurt instead of heavy cream, which adds a tangy, velvety texture and a significant protein boost. It's a flavorful, family-friendly dinner that is perfect for a weeknight meal or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken, shredded
  • 8 whole wheat tortillas
  • 1 cup Greek yogurt (plain, full-fat or low-fat)
  • 1/2 cup shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
  • 1/4 cup milk (any kind)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Small bowl
  • Whisk
  • Skillet

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a bowl, combine the shredded chicken with the garlic powder, cumin, salt, and pepper. Mix well until the chicken is evenly coated.
  3. Warm the tortillas slightly in the microwave or a dry skillet to make them soft and easy to roll without cracking.
  4. Spoon the seasoned chicken mixture evenly among the tortillas. Roll each one up tightly and place it seam-side down in the baking dish.
  5. In a separate small bowl, whisk together the Greek yogurt, milk, and olive oil until the sauce is smooth and pourable.
  6. Pour the creamy white sauce evenly over the top of the enchiladas, making sure to cover them from edge to edge.
  7. Sprinkle the shredded cheese over the sauce.
  8. Bake for 20-25 minutes, or until the sauce is hot and bubbly and the cheese is melted and lightly browned. Let it rest for a few minutes before serving.

Notes

Use pre-cooked or rotisserie chicken for a shortcut. Warm tortillas before rolling to prevent them from breaking. For the smoothest sauce, let yogurt and milk sit at room temperature for 15-20 minutes before whisking. For extra bubbly and golden cheese, broil for 1-3 minutes at the end of cooking. The dish can be assembled and refrigerated up to 24 hours in advance; add 5-10 minutes to the baking time if cooking from cold.