Description
These 38g Protein Chicken Enchiladas feature tender shredded chicken seasoned with warm spices, wrapped in whole wheat tortillas, and topped with a creamy Greek yogurt-based white sauce. Baked until bubbly and golden, they make a delicious and protein-packed meal perfect for family dinners or meal prep.
Ingredients
Chicken Filling
- 2 cups cooked chicken, shredded
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Enchiladas
- 8 whole wheat tortillas
White Sauce
- 1 cup Greek yogurt
- 1/4 cup milk
- 1 tbsp olive oil
Topping
- 1/2 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Season Chicken: In a bowl, combine the shredded cooked chicken with garlic powder, cumin, salt, and black pepper, ensuring the chicken is evenly coated with the spices for optimal flavor.
- Assemble Enchiladas: Place a portion of the seasoned chicken onto each whole wheat tortilla and roll them tightly to encase the filling.
- Arrange in Baking Dish: Lay the rolled enchiladas seam-side down in a baking dish, neatly lined up for even baking.
- Prepare White Sauce: Whisk together Greek yogurt, milk, and olive oil in a small bowl until smooth and creamy to create the dreamy white sauce topping.
- Pour Sauce Over Enchiladas: Pour the prepared white sauce evenly over the enchiladas, covering them to keep them moist and flavorful during baking.
- Add Cheese Topping: Sprinkle the shredded cheese evenly on top of the sauced enchiladas to provide a melty, cheesy finish.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the sauce is bubbly and the cheese has melted and started to brown slightly.
Notes
- Use Greek yogurt for a high-protein, creamy sauce alternative to traditional sour cream.
- Whole wheat tortillas add fiber and nutrients for a healthier twist.
- Feel free to substitute shredded chicken for leftover rotisserie chicken to save time.
- For a spicier version, add chili powder or cayenne to the chicken seasoning.
- To keep enchiladas warm, cover with foil after baking until ready to serve.
