Creamy High Protein Chicken Enchiladas with White Sauce
Get your comfort food fix with these high protein chicken enchiladas. Creamy, cheesy, and macro-friendly using a secret Greek yogurt sauce!
Winter nights call for serious comfort food. You want something creamy and warm. But you also want to hit your protein goals. These high protein chicken enchiladas are the ultimate answer. They are cheesy, satisfying, and totally macro-friendly.
It is 6pm. You are tired. Dinner needs to happen fast. This recipe delivers big flavor without the heavy cream. It feels like a restaurant-quality treat in your own kitchen.
Why This Recipe Is a Winner
This dish swaps heavy cream for Greek yogurt. This keeps it light but incredibly rich. You get maximum flavor with much less fat. It is perfect for a busy winter weeknight. Plus, it makes the best leftovers for lunch.
Your family will never know it is healthy. The sauce is velvety and tangy. The shredded chicken stays juicy inside every roll. It is a total crowd-pleaser for kids and adults alike.
Easy Cooking Steps
You will start by making a quick sauce base. Whisk in the Greek yogurt for that signature tang. Fill your tortillas and roll them up tight. Even a kitchen newbie can master this dish. It is practically foolproof and ready fast.
Ingredients You’ll Need
Most of these are likely in your pantry right now. Fresh seasonal produce like cilantro adds the perfect finish.
- 600g cooked chicken breast, shredded
- 12 small corn or high-protein flour tortillas
- 500g non-fat Greek yogurt
- 250ml low-sodium chicken broth
- 125g canned diced green chiles
- 200g reduced-fat Monterey Jack cheese, shredded
- 30g all-purpose flour
- 30g unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 0.5 tsp sea salt
- 0.5 tsp cracked black pepper
- 30g fresh cilantro, chopped
Step-by-Step Directions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit).
- Lightly coat a 9×13 inch baking dish with non-stick spray.
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour and cook for 60 to 90 seconds.
- Slowly whisk in chicken broth until the mixture thickens.
- Remove from heat and cool slightly for 2 minutes.
- Whisk in Greek yogurt, chiles, and all dry spices.
- Combine shredded chicken with 240ml of the yogurt sauce.
- Distribute chicken among tortillas and roll them tightly.
- Arrange tortillas seam-side down in the baking dish.
- Pour remaining white sauce over the top of the tortillas.
- Top evenly with the shredded Monterey Jack cheese.
- Bake for 25 to 30 minutes until bubbling and browned.
- Allow to rest for 5 minutes before garnishing with cilantro.
Best Ways to Enjoy It
Serve these warm with extra fresh cilantro. Add a squeeze of lime for bright acidity. Pair with a simple green salad or cauliflower rice. This is the perfect meal for a cozy night in.
How to Store Leftovers
Place leftovers in airtight containers immediately. They stay fresh for up to 4 days. Reheat in the microwave for a quick lunch. You can also use the oven to keep them crispy. This recipe is a meal prep superstar.
Pro Tips
- Use rotisserie chicken to save massive prep time.
- Do not boil the sauce after adding Greek yogurt.
- Spray your baking dish well to prevent sticking.
- Cover the tortilla edges with sauce to avoid drying.
- Let the dish rest so the sauce sets perfectly.
- Warm tortillas slightly before rolling to prevent cracking.
- Use high-quality Monterey Jack for the best melt.
Ways to Switch It Up
- Add black beans for extra fiber and texture.
- Use spicy canned chiles for a bigger kick.
- Swap chicken for shredded turkey after the holidays.
- Try whole wheat tortillas for a nutty flavor.
Common Questions
Can I freeze these enchiladas?
Yes, they freeze well for up to 3 months. Thaw in the fridge before reheating.
Is the Greek yogurt sauce sour?
The spices and broth balance the natural tang perfectly. It tastes like rich sour cream.
Can I use flour tortillas?
Absolutely, flour tortillas roll easier and stay very soft.
You need this creamy comfort in your life right now. Trust me, your macros will thank you!
— Jasmine
Ingredients
Method
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and lightly coat a 9x13 inch baking dish with non-stick spray.
- In a medium saucepan over medium heat, melt the butter and whisk in the flour, cooking for 60 to 90 seconds to remove the raw flour taste.
- Slowly whisk in the chicken broth, stirring constantly until the mixture thickens into a smooth gravy.
- Remove the saucepan from the heat and allow to cool slightly for 2 minutes before whisking in the Greek yogurt, green chiles, garlic powder, onion powder, cumin, salt, and pepper.
- Combine the shredded chicken with 240ml (1 cup) of the yogurt sauce in a large mixing bowl.
- Distribute the chicken mixture evenly among the 12 tortillas, roll them tightly, and arrange them seam-side down in the prepared baking dish.
- Pour the remaining white sauce over the top of the tortillas, ensuring the edges are covered to prevent drying.
- Top evenly with the shredded Monterey Jack cheese.
- Bake for 25 to 30 minutes until the sauce is bubbling and the cheese has melted and lightly browned.
- Allow to rest for 5 minutes before garnishing with chopped cilantro and serving.
