High Protein Chicken Enchiladas (Print Version)
Creamy chicken enchiladas with a protein-rich white sauce, blending wholesome flavors and nutritious ingredients.
# Ingredients:
Protein Filling
01 -
2 cups cooked chicken, shredded
02 -
1 tbsp olive oil
03 -
1 tsp garlic powder
04 -
1 tsp ground cumin
05 -
1/2 tsp salt
06 -
1/4 tsp ground black pepper
07 -
1/2 cup shredded cheese, divided
White Sauce
08 -
1 cup plain Greek yogurt
09 -
1/4 cup milk
10 -
Pinch of garlic powder
11 -
Salt and black pepper, to taste
Base
12 -
8 whole wheat tortillas
# Instructions:
01 -
Combine shredded cooked chicken, olive oil, garlic powder, cumin, salt, pepper, and half of the shredded cheese in a bowl. Mix thoroughly.
02 -
Whisk together Greek yogurt and milk until smooth. Season with garlic powder, salt, and pepper to taste.
03 -
Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and spread 1/4 cup of the white sauce evenly over the bottom.
04 -
Warm tortillas until pliable. Place 1/4 to 1/3 cup of chicken mixture along the center of each tortilla, roll tightly, and position seam-side down in the baking dish.
05 -
Pour remaining white sauce evenly over the rolled tortillas. Sprinkle the leftover shredded cheese on top.
06 -
Bake for 25-30 minutes until the sauce bubbles and cheese is melted with light golden edges.
07 -
Remove from oven and allow to rest for 5-10 minutes. Optionally garnish with fresh cilantro before serving.
# Notes:
01 -
Warming the tortillas before filling prevents cracking during rolling.