38g Protein Chicken Enchiladas with Dreamy White Sauce
These chicken enchiladas are creamy and protein-packed, featuring a delightful yogurt sauce and whole wheat tortillas for a healthier twist.
Ingredients
For the enchiladas
- 2 cups cooked chicken, shredded
- 8 pieces whole wheat tortillas
- 1 cup Greek yogurt Use low-fat for a lighter option.
- ½ cup shredded cheese Try pepper jack, mozzarella, or a Mexican blend.
- ¼ cup milk Add more if the sauce is too thick.
- 1 tbsp olive oil
For seasoning
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp salt Adjust to taste.
- ¼ tsp black pepper
Instructions
Preparation
- Preheat the oven to 375°F.
- Mix the cooked, shredded chicken with garlic powder, cumin, salt, and pepper.
- Fill each tortilla with the seasoned chicken and roll them tightly.
- Place the rolled enchiladas in a baking dish in a single layer.
Making the Sauce
- Whisk Greek yogurt, milk, and olive oil until smooth.
- Pour the yogurt sauce over the enchiladas evenly.
- Sprinkle shredded cheese on top.
Baking
- Bake for about 20 minutes until the sauce bubbles and the cheese melts.
Notes
Serve hot with fresh cilantro, green onions, or a squeeze of lime for added brightness. Pair with a side salad or steamed veggies.
