High Protein Chicken Enchiladas (Recipe for Printing)
Enjoy these high protein chicken enchiladas with a creamy Greek yogurt white sauce, perfect for spring gatherings or quick weeknight dinners. Save & click.
# What You Need:
→ Filling and Assembly
01 -
2 cups cooked chicken, shredded
02 -
8 whole wheat tortillas
→ White Sauce
03 -
1 cup Greek yogurt
04 -
1/4 cup milk
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
→ Topping
08 -
1/2 cup shredded cheese, divided
→ Additional
09 -
1 tablespoon olive oil
10 -
1 teaspoon ground cumin
# How to Make It:
01 -
In a medium bowl, whisk together Greek yogurt and milk until smooth. Add garlic powder, salt, and black pepper, stirring to combine.
02 -
Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil. Spread 1/4 cup of the prepared white sauce evenly on the bottom.
03 -
Warm the whole wheat tortillas in the microwave for 20-30 seconds or in a dry skillet until soft. Arrange shredded chicken in the center of each tortilla along with a few spoonfuls of the white sauce. Sprinkle with ground cumin and a portion of shredded cheese.
04 -
Roll each tortilla tightly and place seam-side down in the baking dish. Continue until all tortillas are filled and arranged in a single layer.
05 -
Pour the remaining white sauce evenly over filled tortillas. Sprinkle the top with the rest of the shredded cheese.
06 -
Bake for 25-30 minutes or until the cheese is melted, lightly golden, and the dish is bubbling around the edges.
# Extra Tips:
01 -
For best texture, allow enchiladas to rest for 5 minutes before serving. Use freshly shredded cheese for optimal melting.