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High-Protein Chicken Enchiladas with White Sauce

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
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine American, Mexican
Servings 8 enchiladas
Calories 380 kcal

Ingredients
  

  • 2 cups cooked chicken shredded
  • 8 whole wheat tortillas 8-inch size
  • 1 cup Greek yogurt full-fat or low-fat
  • 1/2 cup shredded cheese Monterey Jack or cheddar
  • 1/4 cup milk whole or 2%
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat Oven
  • Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside.
  • Prepare the Chicken Filling
  • In a medium bowl, combine the shredded chicken, garlic powder, cumin, salt, and black pepper. Mix thoroughly with your hands until all the chicken is evenly coated with spices.
  • Make the White Sauce
  • In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until completely smooth and creamy. The consistency should be like heavy cream with no lumps.
  • Assemble the Enchiladas
  • If tortillas are cold, microwave them wrapped in a damp paper towel for 10 seconds to make them pliable.
  • Place about 1/4 cup of the seasoned chicken filling down the center of each tortilla.
  • Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish. Pack them snugly together.
  • Add Sauce and Cheese
  • Pour the white sauce evenly over all the rolled enchiladas, making sure each one is coated.
  • Sprinkle the shredded cheese evenly over the top.
  • Bake
  • Bake in the preheated oven for 15 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden brown in spots.
  • Remove from oven and let rest for 5 minutes before serving.

Notes

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.
Keyword Greek yogurt enchiladas, high protein chicken enchiladas
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