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High Protein Chicken Enchiladas with White Sauce

High Protein Chicken Enchiladas with White Sauce

Tender chicken wrapped in whole wheat tortillas, topped with a creamy Greek yogurt white sauce, and baked to golden perfection. Each serving delivers 38 grams of protein.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded, rotisserie chicken recommended
  • 8 whole wheat tortillas warmed for easier rolling
  • 1 cup Greek yogurt full-fat preferred
  • 0.5 cup shredded cheese Mexican blend or sharp cheddar
  • 0.25 cup milk
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Oven
  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk
  • Spoon or spatula

Method
 

  1. Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
  2. Mix the shredded chicken with garlic powder, cumin, salt, and black pepper in a bowl until the spices coat every piece evenly.
  3. Warm your tortillas for 15-20 seconds in the microwave to make them pliable. Spoon about ¼ cup of seasoned chicken down the center of each tortilla and roll tightly. Place each enchilada seam-side down in your prepared baking dish, arranging them snugly without overlapping.
  4. Whisk together Greek yogurt, milk, and olive oil in a separate bowl until the mixture is completely smooth with no lumps.
  5. Pour the white sauce evenly over all the enchiladas, making sure each one gets a generous coating. Sprinkle the shredded cheese across the top.
  6. Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes until the sauce is bubbly and the cheese turns golden brown.
  7. Let the enchiladas rest for 5 minutes before serving. This allows the sauce to set slightly and makes serving easier.

Notes

Use rotisserie chicken for quick prep and extra flavor. Add diced green chilies for an extra kick. Store leftovers in an airtight container for up to 3 days. These freeze beautifully for up to 2 months when wrapped tightly.