Creamy, protein-packed chicken enchiladas made with Greek yogurt white sauce. Ready in just 25 minutes with 35g of protein per serving!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Chicken Options: Use rotisserie chicken for a quick shortcut, or leftover grilled/baked chicken works perfectly.
Tortilla Tips: Warming tortillas before rolling prevents cracking. Corn tortillas can be substituted for a gluten-free option.
Sauce Consistency: If the sauce is too thick, add milk one tablespoon at a time. If too thin, add extra Greek yogurt.
Make Ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Add 5 extra minutes to baking time if going into the oven cold.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze individual enchiladas wrapped in parchment and foil for up to 2 months.
Reheating: Reheat in oven at 350°F for 15 minutes covered, then 5 minutes uncovered. For frozen, add 10 extra minutes to covered baking time.
Variations: Substitute sour cream for Greek yogurt, use ground turkey instead of chicken, or add black beans for a vegetarian version.
Spice Level: This recipe is mild. Add diced jalapeños to the filling or cayenne pepper to the sauce for extra heat.