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High Protein Chicken Enchiladas with Dreamy White Sauce

High Protein Chicken Enchiladas with Dreamy White Sauce

Tender chicken wrapped in whole wheat tortillas, topped with a creamy Greek yogurt sauce and baked to perfection. Each serving delivers over 25 grams of protein for a healthy, satisfying dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded, rotisserie works great
  • 8 whole wheat tortillas 8-inch size
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup Greek yogurt
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • 1/2 cup shredded cheese Mexican blend or cheddar

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Microwave

Method
 

  1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish. Mix the shredded chicken with garlic powder, cumin, salt, and black pepper in a medium bowl until the spices evenly coat every piece.
  2. Warm your tortillas for about 10 seconds in the microwave to make them pliable. Place about 1/3 cup (approximately 2-3 ounces) of seasoned chicken down the center of each tortilla, then roll tightly and arrange seam-side down in your prepared baking dish.
  3. Whisk together the Greek yogurt, milk, and olive oil in a small bowl until smooth and pourable. Pour this sauce evenly over all the enchiladas, making sure each one gets completely covered.
  4. Sprinkle the shredded cheese across the top and bake for 20 minutes until the cheese is melted and the edges are bubbling. Let rest for 5 minutes before serving to allow the sauce to set slightly.

Notes

Use rotisserie chicken for quick prep. Add diced green chilies for extra flavor. Store leftovers in airtight container for up to 3 days. Freezes well for up to 2 months. Total time includes 5-minute rest period after baking.