Description
High Protein Chicken Enchiladas With White Sauce transform a beloved classic into a nutrient-packed powerhouse. Succulent, seasoned chicken is wrapped in soft tortillas, all bathed in a creamy white sauce.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine shredded chicken with olive oil, cumin, salt, and black pepper. Mix well to season the chicken.
- In a separate bowl, whisk together Greek yogurt, milk, and garlic powder to create the creamy white sauce.
- Warm tortillas briefly to make them pliable. Spread about 1/4 cup of the white sauce evenly on the bottom of the baking dish.
- Spoon approximately 1/4 to 1/3 cup of the seasoned chicken filling down the center of each tortilla. Sprinkle a small amount of shredded cheese over the chicken. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat for all tortillas.
- Pour the remaining white sauce evenly over the rolled enchiladas. Top generously with the remaining shredded cheese.
- Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro or diced red onion, if desired.
Notes
- Serve with fresh cilantro or diced red onion for added flavor.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg