Dinner

38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe

Name: 38g Protein Chicken Enchiladas with Dreamy White Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked chicken, shredded; 8 whole wheat tortillas; 1 tsp garlic powder; 1 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup Greek yogurt; 1/4 cup milk; 1 tbsp olive oil; 1/2 cup shredded cheese

Bylina Carter November 21, 2025November 21, 2025

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Introduction

These 38g Protein Chicken Enchiladas with Dreamy White Sauce are a delicious and satisfying meal. Packed with lean protein and wrapped in whole wheat tortillas, they offer a healthier twist on a classic favorite. The creamy white sauce adds a rich, flavorful finish that will keep you coming back for more.

The image shows a white square baking dish with six rolled tortillas covered with melted yellow cheese on top, resting on a dark gray cloth over a white marbled surface. Next to it, there is a single unrolled white tortilla flat on the same white marbled surface, layered with shredded cheese and shredded brown cooked meat in the center. A beige cloth napkin is partially visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until evenly coated.

Step 3: Fill each whole wheat tortilla with the seasoned chicken and roll them up tightly.
Step 4: Arrange the rolled enchiladas seam-side down in a baking dish.
Step 5: In a separate bowl, whisk together Greek yogurt, milk, and olive oil to create the creamy white sauce.

Step 6: Pour the white sauce evenly over the enchiladas, making sure they are well covered.
Step 7: Sprinkle shredded cheese on top of the sauce.
Step 8: Bake the enchiladas in the preheated oven for 20 minutes, until the sauce is bubbly and the cheese is melted.

Tips & Variations

For extra flavor, add chopped cilantro or diced green chilies to the chicken mixture before filling the tortillas.
Use low-fat cheese and Greek yogurt to keep the dish light without sacrificing creaminess.
Try substituting the whole wheat tortillas with corn tortillas for a different texture and taste.

If you prefer spice, add a pinch of cayenne pepper or a few dashes of hot sauce to the white sauce.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through to maintain the creamy sauce texture. You can also microwave individual portions, but the sauce might separate slightly.

How to Serve

The image shows three rolled enchiladas closely placed side by side in a white rectangular baking dish. Each enchilada is filled with shredded chicken that looks tender and seasoned. The enchilada tortillas are covered evenly with melted cheese that is golden brown and bubbly, with some darker toasted spots on top. The creamy sauce underneath is light in color and slightly thick, surrounding the edges of the enchiladas. The dish is set on a white marbled surface with soft natural light coming from a window in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked chicken?

It’s best to use cooked chicken for this recipe to ensure the filling is fully cooked and easy to roll. If using fresh chicken, cook it thoroughly, shred it, and then proceed with the recipe.

What type of cheese works best for these enchiladas?

Shredded cheddar or Monterey Jack cheese melt well and complement the creamy white sauce nicely. You can also use a Mexican cheese blend for more authentic flavor.