Dinner

38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

Name: 38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 2 cups cooked chicken, shredded; 1 tsp garlic powder; 1 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 8 whole wheat tortillas; 1 cup Greek yogurt; 1/4 cup milk; 1 tbsp olive oil; 1/2 cup shredded cheese

ByZoe Lane October 25, 2025October 25, 2025

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Introduction

These 38g Protein Chicken Enchiladas with Dreamy White Sauce offer a delicious and hearty meal that’s perfect for a satisfying dinner. Packed with lean chicken and layered with a creamy, tangy sauce, this dish blends wholesome ingredients with bold flavors.

The image shows a close-up of a white rectangular dish filled with rolled enchiladas tightly packed side by side in one layer. Each enchilada is covered in a melted golden cheese layer with slightly browned spots, giving a gooey and textured appearance. The tortillas are soft and lightly browned with visible shredded chicken inside. The dish is placed on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
8 whole wheat tortillas
1 cup Greek yogurt
1/2 cup shredded cheese
1/4 cup milk
1 tbsp olive oil
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
Step 2: In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until well combined.
Step 3: Spoon the seasoned chicken mixture onto each whole wheat tortilla and roll them up tightly.
Step 4: Arrange the rolled tortillas seam-side down in a baking dish so they are snug but not overlapping too much.
Step 5: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create the creamy white sauce.
Step 6: Pour the white sauce evenly over the arranged enchiladas, coating each one well.
Step 7: Sprinkle shredded cheese evenly on top of the sauced enchiladas.
Step 8: Bake in the preheated oven for 20 minutes or until the sauce is bubbly and the cheese is melted and slightly golden.

Tips & Variations

For extra flavor, add chopped green chilies or a squeeze of lime juice to the chicken filling.
Use Monterey Jack or a Mexican cheese blend for a gooier, more traditional topping.
Swap the whole wheat tortillas for corn tortillas for a gluten-free option.
Add diced onions or bell peppers to the chicken mixture for added texture and taste.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15 minutes or until heated through. You can also microwave individual portions for 1-2 minutes, stirring the sauce halfway through for even warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas and refrigerate them before baking. Bake them within 24 hours for best results, adding a few extra minutes to the baking time if baking straight from the fridge.

Is Greek yogurt a healthy substitute for sour cream in this recipe?

Absolutely. Greek yogurt provides a creamy texture with added protein and less fat, making it a nutritious and delicious alternative to sour cream in the white sauce.