38g Protein Chicken Enchiladas with Dreamy White Sauce
These protein-packed chicken enchiladas are drizzled in a creamy white sauce, making for a comforting and nourishing meal that's perfect for family gatherings or busy weeknights.
Ingredients
For the Enchiladas
- 2 cups cooked chicken, shredded Rotisserie chicken works wonderfully to save time.
- 8 whole wheat tortillas A healthier alternative to traditional tortillas; they add great fiber.
- 1 cup Greek yogurt Adds creaminess and a protein punch.
- 1/2 cup shredded cheese Sharp cheddar or Monterey Jack work best.
- 1/4 cup milk Any type of milk can be used.
- 1 tbsp olive oil Adds richness to the sauce.
- 1 tsp garlic powder For concentrated garlic flavor.
- 1 tsp cumin Adds warmth and earthiness.
- 1/2 tsp salt Enhances all flavors.
- 1/4 tsp black pepper Just a hint of spice.
Instructions
Preparation
- Preheat your oven to 375°F.
- In a large bowl, combine the shredded chicken, garlic powder, cumin, salt, and black pepper. Toss together.
- Spoon a generous amount of the chicken mixture into the center of each tortilla and roll them up tightly.
- Nestle the rolled tortillas seam-side down in a baking dish.
- In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth.
- Pour the sauce over the enchiladas, ensuring each one is generously covered.
- Top with shredded cheese.
Baking
- Bake for 20 minutes, or until the cheese is bubbling and golden.
Notes
For extra crispy cheese, broil for a couple of minutes at the end. These enchiladas can be made in advance and stored in the fridge for 3-4 days.