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High protein chicken enchiladas with creamy white sauce and melted cheese in baking dish

High Protein Chicken Enchiladas

Delicious high-protein enchiladas featuring tender seasoned chicken wrapped in whole wheat tortillas, topped with a creamy Greek yogurt sauce and baked to perfection.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 8 whole wheat tortillas
  • 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

Equipment

  • baking dish
  • mixing bowls
  • whisk

Method
 

  1. Preheat oven to 375 degrees F.
  2. Mix shredded chicken with garlic powder, cumin, salt, and pepper in a bowl until well combined.
  3. Warm tortillas slightly for easier rolling. Fill each tortilla with seasoned chicken and roll tightly, placing seam-side down in baking dish.
  4. Arrange rolled enchiladas snugly in the baking dish so they hold their shape during baking.
  5. Whisk Greek yogurt, milk, and olive oil together until smooth with no lumps, about 30 seconds of vigorous whisking.
  6. Pour white sauce evenly over all enchiladas, ensuring each one is coated.
  7. Sprinkle shredded cheese evenly over the top, covering all the sauce.
  8. Bake uncovered for 20 minutes until sauce is bubbly and cheese has melted into a golden layer.
  9. Let rest for 5 minutes before serving to allow easier portioning and prevent burns.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Use rotisserie chicken for quick prep. Add diced green chilies for extra flavor. Warm tortillas before rolling to prevent cracking. Greek yogurt provides protein and creaminess without heavy cream. Whole wheat tortillas add fiber and nutrients.
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