38g Protein Chicken Enchiladas with Dreamy White Sauce
Table of Contents
Introduction
This recipe turns cooked chicken into a weeknight superstar with minimal fuss and maximum protein. You can grab leftover rotisserie or quickly poach breasts and be ready in about 30 minutes from start to oven. It is built for busy cooks who want comforting food without complicated prep. If you love quick crowd pleasers, try pairing this with a side from our crispy classics like crispy golden chicken nuggets for a mix and match dinner. Ready, roll, and bake.
Why This Recipe Works
This recipe is efficient because it uses cooked shredded chicken so most of the heavy lifting is already done. The Greek yogurt white sauce is creamy without needing heavy cream or a long simmer time. Spices are simple and bold so you do not need a dozen ingredients to get layered flavor. Whole wheat tortillas add fiber and stay soft after baking when covered with sauce. Baking for just 20 minutes melts the cheese and heats everything through while keeping the layers moist and tender. It is built for speed, protein, and minimal cleanup.
Flavor and Texture
The spice mix of garlic powder and cumin gives the filling a warm savory backbone that pairs well with the tang of Greek yogurt in the sauce. The sauce itself is smooth and slightly tangy which brightens the rich chicken. Whole wheat tortillas provide a subtle nuttiness that balances the creaminess. A light sprinkle of shredded cheese creates a golden bubbly top with a little pull. Overall you get a comforting mix of tender chicken, creamy sauce, and melty cheese in each bite.
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
Step by Step Instructions
1. Preheat oven to 375°F.
2. Mix shredded chicken with garlic powder, cumin, salt, and pepper.
3. Fill tortillas with chicken and roll them tightly.
4. Place enchiladas in a baking dish.
5. Whisk Greek yogurt, milk, and olive oil to make the sauce.
6. Pour sauce over enchiladas.
7. Sprinkle cheese on top.
8. Bake for 20 minutes until bubbly.
Quick Tips and Shortcuts
Use store rotisserie chicken or leftover roasted breasts to save time on shredding and cooking. If your yogurt is very thick, thin the sauce with a splash more milk for easier pouring. Assemble the enchiladas in the baking dish as you go to speed up transfer and reduce dishes. For faster melting, cover the dish for the first 10 minutes then uncover to brown the cheese. If you like added texture, toss in a handful of corn or black beans with the chicken before rolling. For another simple chicken dinner with a creamy sauce try our roasted garlic chicken with creamy asiago gravy for meal variety.
Storage and Meal Prep
Store cooled enchiladas in an airtight container in the refrigerator for up to three days. Reheat covered in a 350°F oven until warmed through or microwave single servings for a minute to ninety seconds depending on power. You can assemble unbaked enchiladas and keep them refrigerated for a day then bake when ready to serve. For freezing, wrap the baking dish tightly and freeze for up to two months; bake from frozen, adding 10 to 15 minutes to the bake time.
Short Closing Note
This version of chicken enchiladas keeps things quick without sacrificing comfort or protein. It is ideal for busy nights, meal prep, and feeding a hungry family with minimal hassle.
Conclusion
For a classic take on a creamy white sauce enchilada to compare techniques and flavor notes consult this Best White Chicken Enchiladas Recipe for inspiration: Best White Chicken Enchiladas Recipe.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Protein Chicken Enchiladas with Dreamy White Sauce
Quick and flavorful chicken enchiladas made with shredded chicken and a creamy Greek yogurt white sauce, perfect for busy weeknights.
- Total Time: 30 minutes
- Yield: 4 servings 1x
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
- Preheat oven to 375°F (190°C).
- Mix shredded chicken with garlic powder, cumin, salt, and pepper.
- Fill tortillas with chicken and roll them tightly.
- Place enchiladas in a baking dish.
- Whisk Greek yogurt, milk, and olive oil to make the sauce.
- Pour sauce over enchiladas.
- Sprinkle cheese on top.
- Bake for 20 minutes until bubbly.
Notes
Use store-bought rotisserie chicken to save time. For thicker yogurt, thin the sauce with a bit more milk. Assemble enchiladas directly in the baking dish to minimize cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 60mg
