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High Protein Chicken Enchiladas with Creamy White Sauce Recipe

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4.1 from 39 reviews

This recipe for High Protein Chicken Enchiladas features shredded chicken wrapped in whole wheat tortillas and smothered in a creamy, tangy white sauce made with Greek yogurt and milk. Baked until bubbly and golden, this healthier take on classic enchiladas is packed with protein, wholesome ingredients, and robust flavor, making it a satisfying and nutritious comfort food option.

  • Total Time: 1 Hour
  • Yield: 8 servings

Ingredients

Chicken Filling

  • 2 cups cooked chicken, shredded
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup shredded cheese (reserve 1/4 cup for topping)

White Sauce

  • 1 cup Greek yogurt
  • 1/4 cup milk
  • Pinch of garlic powder
  • Salt and pepper to taste

Others

  • 8 whole wheat tortillas
  • 1/4 cup shredded cheese (for topping)

Instructions

  1. Prepare the chicken filling: In a bowl, combine 2 cups shredded cooked chicken with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly to evenly distribute the spices. Stir in 1/4 cup shredded cheese to incorporate some cheesy flavor into the filling.
  2. Make the white sauce: In a separate bowl, whisk together 1 cup Greek yogurt and 1/4 cup milk until smooth. Season with a pinch of garlic powder, and salt and pepper to taste. This creamy sauce will provide moisture and tanginess as it bakes.
  3. Prepare baking dish and sauce base: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish, then pour about 1/4 cup of the white sauce into the bottom of the dish. Spread it evenly to prevent the enchiladas from sticking and to add flavor from underneath.
  4. Warm and fill tortillas: Warm the 8 whole wheat tortillas in the microwave for 20-30 seconds or quickly in a dry skillet until pliable. Spoon about 1/4 to 1/3 cup of the chicken filling down the center of each tortilla. Roll them tightly, folding the sides in if desired, and place each seam-side down in the prepared baking dish in a single layer.
  5. Add sauce and cheese topping: Pour the remaining white sauce evenly over the rolled enchiladas, ensuring each one is coated. Sprinkle the remaining 1/4 cup shredded cheese evenly on top to create a golden bubbly crust as it bakes.
  6. Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden on top.
  7. Rest and serve: Remove the enchiladas from the oven and allow them to rest for 5-10 minutes to set and cool slightly. Garnish with fresh cilantro if desired before serving for a fresh flavor contrast.

Notes

  • Warming the tortillas before filling helps prevent cracking when rolling.
  • Using Greek yogurt in the sauce adds protein and creaminess while reducing fat compared to traditional sour cream.
  • For a spicier twist, add chopped jalapeños to the chicken filling or sprinkle with chili flakes before baking.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • For dairy-free option, substitute cheese with a plant-based version and use coconut yogurt instead of Greek yogurt.
  • Author: Adeline
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://flavorhug.com/high-protein-chicken-enchiladas-with-creamy-white-sauce-recipe/