38g Protein Chicken Enchiladas with Dreamy White Sauce

Why Make This Recipe

Chicken Enchiladas with Dreamy White Sauce are a delicious way to enjoy a protein-packed meal. With 38g of protein, they are perfect for anyone looking to eat healthy while enjoying a flavorful dish. These enchiladas are easy to make and a great choice for a family dinner or meal prep.

How to Make Chicken Enchiladas with Dreamy White Sauce

Ingredients:

• 2 cups cooked chicken, shredded
• 8 whole wheat tortillas
• 1 cup Greek yogurt
• 1/2 cup shredded cheese
• 1/4 cup milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until everything is combined.
3. Take each tortilla and fill it with the chicken mixture. Roll them tightly.
4. Place the rolled tortillas in a baking dish, seam side down.
5. In another bowl, whisk together the Greek yogurt, milk, and olive oil to make the dreamy white sauce.
6. Pour the sauce over the enchiladas evenly.
7. Sprinkle shredded cheese on top.
8. Bake for 20 minutes, or until the enchiladas are bubbly and the cheese is melted.

How to Serve Chicken Enchiladas with Dreamy White Sauce

These chicken enchiladas are best served warm right out of the oven. You can top them with additional cheese, chopped cilantro, or even some avocado slices for extra flavor. They also pair well with a side of fresh salad or rice.

How to Store Chicken Enchiladas with Dreamy White Sauce

To store leftover enchiladas, allow them to cool completely. Place them in an airtight container and refrigerate for up to three days. You can also freeze them. Just make sure to wrap them tightly or use a freezer-friendly container. They can be kept in the freezer for up to three months.

Tips to Make Chicken Enchiladas with Dreamy White Sauce

• Use rotisserie chicken for an even quicker option. It saves time on cooking and shredding.
• If you like more spice, add some jalapeños or hot sauce to the chicken mixture.
• For a healthier twist, use low-fat Greek yogurt and reduced-fat cheese.

Variation

You can easily change this recipe by using turkey instead of chicken or by making it vegetarian with beans and veggies. You can also try different sauces, like a spicy red sauce, if you want a change from the white sauce.

FAQs

1. Can I use corn tortillas instead of whole wheat tortillas?
Yes, you can use corn tortillas, but they might be more fragile and require careful handling.

2. Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and store them in the fridge or freezer until you are ready to bake them.

3. How do I reheat the leftover enchiladas?
To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes until heated through. You can also use a microwave if you’re in a hurry.

Chicken Enchiladas with Dreamy White Sauce

These Chicken Enchiladas with Dreamy White Sauce are a delicious protein-packed meal, perfect for family dinners or meal prep.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
• 8 whole wheat tortillas You can substitute with corn tortillas.
• 1 cup Greek yogurt Use low-fat Greek yogurt for a healthier option.
• 1/2 cup shredded cheese You may use reduced-fat cheese.
• 1/4 cup milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until combined.
3. Take each tortilla and fill it with the chicken mixture. Roll them tightly.
4. Place the rolled tortillas in a baking dish, seam side down.
5. In another bowl, whisk together the Greek yogurt, milk, and olive oil to make the dreamy white sauce.
6. Pour the sauce over the enchiladas evenly.
7. Sprinkle shredded cheese on top.
8. Bake for 20 minutes, or until the enchiladas are bubbly and the cheese is melted.

Notes

Serve warm right out of the oven. Top with additional cheese, chopped cilantro, or avocado for extra flavor. Pairs well with a side of fresh salad or rice. To store leftovers, refrigerate for up to three days or freeze for up to three months.