Go Back
High protein chicken enchiladas with white sauce in a baking dish ready for the oven

High Protein Chicken Enchiladas with White Sauce

Tender shredded chicken wrapped in whole wheat tortillas, topped with a creamy Greek yogurt white sauce, and baked to golden perfection. High protein, family-friendly, and ready in 35 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded finely, rotisserie recommended
  • 8 whole wheat tortillas
  • 1 cup plain Greek yogurt full-fat preferred for creamiest sauce
  • 0.5 cup shredded cheese Mexican blend or Monterey Jack
  • 0.25 cup milk add 1 extra tbsp if sauce is too thick
  • 1 tbsp olive oil do not skip, stabilizes the yogurt sauce
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Oven
  • 9x13 Baking Dish
  • Mixing bowl
  • Whisk
  • Spatula or spoon

Method
 

  1. Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish.
  2. In a mixing bowl, combine shredded chicken with garlic powder, cumin, salt, and black pepper. Stir until evenly coated. Taste and adjust seasoning before filling tortillas.
  3. In a separate bowl, whisk together Greek yogurt, milk, and olive oil until completely smooth and pourable. If too thick, add one extra tablespoon of milk and whisk again.
  4. Lay each tortilla flat and fill with seasoned chicken. Roll tightly and place seam-side down in the baking dish. Repeat with all 8 tortillas, fitting them snugly side by side.
  5. Pour the white sauce evenly over all enchiladas, making sure the ends are covered. Sprinkle shredded cheese across the top.
  6. Cover tightly with foil and bake for 15 minutes. Remove foil and bake for another 5 minutes until cheese is melted and lightly golden and sauce is bubbling at the edges. Rest 3 to 5 minutes before serving.

Notes

Use rotisserie chicken to save prep time. Add diced green chilies to the filling for extra flavor. Do not skip the olive oil in the sauce. For freezing, hold the sauce until after thawing and bake fresh for best texture. Store leftovers refrigerated up to 3 days.