Protein Chicken Enchiladas with Dreamy White Sauce Delight
This recipe features Protein Chicken Enchiladas with Dreamy White Sauce, delivering 38g of protein per serving and a comforting taste.
Equipment
- Oven
- mixing bowl
- Baking Dish
- Microwave
- Whisk
Ingredients
For the Enchiladas
- 3 cups Shredded Chicken leftover roasted or rotisserie chicken works great
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- to taste Salt
- to taste Pepper
- 8 pieces Tortillas whole wheat preferred
For the Creamy White Sauce
- 1 cup Greek Yogurt can be substituted with sour cream
- 1/2 cup Milk almond or oat milk are great dairy-free alternatives
- 1 tablespoon Olive Oil optional
For the Topping
- 1 cup Cheese e.g., Monterey Jack or Cheddar, shredded fresh
Instructions
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, garlic powder, cumin, salt, and pepper.
- Warm the tortillas in a damp paper towel in the microwave for about 30 seconds.
- Spoon approximately ¼ cup of the chicken mixture into the center of a warm tortilla, roll it up tightly, and place seam-side down in a greased baking dish.
- Whisk together the Greek yogurt, milk, and olive oil until smooth.
- Pour the creamy white sauce over the assembled enchiladas and sprinkle shredded cheese on top.
- Bake for 20 minutes, checking after 18 minutes for bubbling sauce and golden cheese.
- Allow the enchiladas to rest for about 5 minutes before serving.
Notes
Ensure your tortillas are warm before rolling them to prevent cracking. Adjust thickness of the sauce with additional milk as needed. Shred cheese fresh for the best melt.
Nutrition
Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 38gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 5mgCalcium: 20mgIron: 15mg
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