After my kids demolished an entire pan of these enchiladas last Tuesday night, I knew this recipe was a keeper. The Greek yogurt sauce keeps things lighter than traditional enchiladas while still delivering that creamy, satisfying taste everyone craves.
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Ingredients for High Protein Chicken Enchiladas
I always use rotisserie chicken for this recipe because it cuts prep time in half and adds incredible flavor. The Greek yogurt sauce is my secret weapon for creating creamy, protein-packed topping without heavy cream. Here’s everything you’ll need:
- 3 cups cooked chicken (shredded) – I recommend rotisserie chicken for convenience
- 8 whole wheat tortillas (8-inch size)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Greek yogurt – My preference is full-fat for the creamiest texture
- ¼ cup milk
- 1 tablespoon olive oil – Extra virgin adds the best flavor in my experience
- ½ cup shredded cheese – I usually go for Mexican blend or sharp cheddar
Step-by-Step Instructions
I recommend warming your tortillas slightly before rolling to prevent cracking. This small step makes assembly easier and keeps your enchiladas looking great.
Step 1: Preheat your oven to 375°F and lightly grease a 9×13-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.
Step 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.
Step 3: Whisk together the Greek yogurt, milk, and olive oil in a small bowl until smooth and pourable. The mixture should have a thick but spreadable consistency, similar to pancake batter. Pour this sauce evenly over all the enchiladas, making sure each one gets completely covered.
Step 4: Sprinkle the shredded cheese across the top and bake for 20 minutes until the cheese is melted, golden at the edges, and the sauce is bubbling around the sides. Let rest for 5 minutes before serving to allow the sauce to set slightly.
Perfect Pairings for High Protein Chicken Enchiladas
These enchiladas pair beautifully with sides that balance the creamy richness and add fresh, vibrant flavors.
Black Beans and Rice with Sausage: This protein-packed side complements the enchiladas perfectly while adding satisfying texture and authentic Mexican flavors to round out your meal.
Mexican Rice: Fluffy rice with tomato-based seasoning balances the creamy white sauce while adding satisfying carbohydrates that soak up every bit of that dreamy sauce.
Fresh Corn Salad: A simple corn salad with lime juice, cilantro, and red onion cuts through the richness with bright acidity and adds delightful crunch.
Crisp Romaine Salad: Simple greens with avocado and lime-cilantro dressing provide cooling contrast and fresh vegetables to balance the warm, savory enchiladas.
Street Corn Chicken Rice Bowl: While this is a complete meal on its own, the street corn element makes an excellent side portion that brings authentic Mexican street food flavors to your table.
Make-Ahead and Storage Tips
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The Greek yogurt sauce stays creamy and delicious, making leftovers just as enjoyable as the first serving.
I recommend reheating individual portions in the microwave for 2 minutes or warming the entire dish covered with foil in a 350°F oven for about 15 minutes. Add a splash of milk before reheating to refresh the sauce.
These enchiladas freeze beautifully for up to 2 months. Assemble them completely, cover tightly with plastic wrap and foil, then freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding an extra 5 minutes to the baking time if needed.
FAQs
Can I use corn tortillas instead of whole wheat?
Absolutely! Corn tortillas work great and add authentic Mexican flavor. Just warm them thoroughly before rolling to prevent cracking, as they’re less flexible than wheat tortillas.
How can I make these enchiladas spicier?
Add diced green chilies to the chicken filling, mix cayenne pepper into the sauce, or top with jalapeño slices before baking. You can also serve with hot sauce on the side.
What’s the best way to prevent soggy enchiladas?
Roll the tortillas tightly, don’t overfill them, and make sure your chicken isn’t too wet. The Greek yogurt sauce is naturally thicker than traditional enchilada sauce, which helps prevent sogginess.
High Protein Chicken Enchiladas with Dreamy White Sauce
Ingredients
Equipment
Method
- Preheat your oven to 375°F and lightly grease a 9×13-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.
- 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.
- 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.
- 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
