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38g Protein Chicken Enchiladas with Dreamy White Sauce

Creamy and delicious enchiladas packed with 38g of protein, easy to make and perfect for a family-friendly meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Enchiladas
  • 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

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Mix the shredded chicken with garlic powder, cumin, salt, and pepper in a bowl.
  3. Fill each tortilla with the chicken mixture and roll them up tightly.
  4. Place the enchiladas in a baking dish, lining them up like they’re ready for a parade.
  5. Whisk together the Greek yogurt, milk, and olive oil to make that dreamy sauce.
  6. Pour the sauce over the enchiladas like a warm blanket.
  7. Sprinkle cheese on top like confetti.
  8. Bake for 20 minutes until it’s all bubbly and golden!

Notes

Garnish with fresh cilantro and lime for a pop of color. Enjoy with corn tortilla chips and salsa. Leftovers can be stored in the fridge for up to 3 days or frozen for 3 months. Don't skip the baking time for the best results.