Creamy High-Protein Chicken Enchiladas
A comforting, high-protein twist on classic enchiladas, featuring shredded chicken, whole wheat tortillas, and a creamy Greek yogurt white sauce.
Ingredients
Enchilada Filling
- 2 cups cooked chicken, shredded Rotisserie is great here
- 8 pieces whole wheat tortillas
- 1 cup Greek yogurt Plain, full-fat or low-fat
- 1/2 cup shredded cheese Monterey Jack, Cheddar, or a blend
- 1/4 cup milk Dairy or unsweetened plant milk
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp salt Adjust to taste
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until evenly seasoned.
- Warm the tortillas briefly in a dry skillet or microwave (10–15 seconds) so they roll without cracking.
- Divide the seasoned chicken evenly among the tortillas. Roll each tortilla tightly and place seam-side down in a single layer in a baking dish.
Sauce Preparation
- In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth and pourable. If the sauce feels too thick, add a tablespoon more milk.
Assembly and Baking
- Pour the white sauce evenly over the rolled enchiladas, making sure the sauce covers most of the surface.
- Sprinkle the shredded cheese across the top.
- Bake for about 20 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
- Let rest 5 minutes before serving so the sauce sets slightly.
Notes
Serve hot with a wedge of lime, chopped cilantro, and salsa verde. For crunch, add a quick slaw or pickled red onions on the side. Assemble the enchiladas ahead of time and refrigerate for up to 24 hours before baking.