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
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

ByRita Bennet October 26, 2025October 26, 2025

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Introduction

These 38g Protein Chicken Enchiladas with Dreamy White Sauce offer a delicious twist on a classic favorite. Packed with shredded chicken and a creamy, tangy sauce, they make for a satisfying and nutritious meal perfect for any night of the week.

The image shows a white rectangular baking dish with three rolled enchiladas placed side by side. Each enchilada is filled with a chunky chicken mixture that is light beige in color with visible herbs. The enchiladas are covered with a thick layer of melted, golden-brown cheese that is bubbly and slightly crispy on top. The cheese layer has a creamy texture with browned spots giving it a rich look. Underneath the enchiladas, there is a light sauce that pools around the base, appearing creamy and smooth. The whole dish is set on a white marbled surface with soft sunlight filtering through windows in the 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 the oven to 375°F (190°C).
Step 2: In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until well combined.

Step 3: Fill each whole wheat tortilla with the seasoned chicken mixture and roll them tightly.
Step 4: Arrange the rolled enchiladas seam-side down in a baking dish.
Step 5: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil to create the white sauce.

Step 6: Pour the white sauce evenly over the enchiladas.
Step 7: Sprinkle shredded cheese on top of the sauce.
Step 8: Bake for 20 minutes, or until the sauce is bubbly and the cheese has melted.

Tips & Variations

For extra flavor, add chopped green chilies or jalapeños to the chicken mixture.
Swap out the shredded cheese for a Mexican blend or pepper jack for a spicier kick.
Use corn tortillas instead of whole wheat if preferred; warm them first to prevent cracking when rolling.

Add fresh cilantro and a squeeze of lime on top after baking for a fresh finish.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also microwave individual portions, but the sauce may thicken.

How to Serve

A white rectangular dish filled with a row of six rolled tortillas, each tightly packed with shredded, cooked chicken that has a light orange seasoning. The tortillas have a slightly toasted and browned texture on the outside. On top, there is a melted cheese layer made of yellow and white cheese mixed together, bubbly and melted with some browned spots. Dollops of white sour cream are spread unevenly across the cheesy surface. The dish is placed on a white marbled textured surface with soft natural light coming from a window in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas and keep them covered in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Can I make this recipe dairy-free?

To make it dairy-free, substitute the Greek yogurt and cheese with plant-based alternatives. Use a dairy-free yogurt and vegan cheese that melts well to maintain the creamy texture.