These chicken enchiladas are a simple and tasty meal that your whole family will love. They’re filled with tender chicken, wrapped in soft tortillas, and topped with a creamy white sauce. Perfect for busy weeknights, these enchiladas are both nourishing and satisfying, making it easy to gather everyone around the table.
Why You Will Love This Chicken Enchiladas
You’ll adore these enchiladas because they are quick to make and use everyday ingredients you probably already have. They are a great way to incorporate protein into your meal, with each serving packing in 38 grams. Plus, the creamy sauce adds a rich flavor that makes each bite delightful. These enchiladas come together with minimal fuss, making them suitable for beginners.
How to Make Chicken Enchiladas
Making these chicken enchiladas is a breeze. Start by mixing your chicken with spices. Then, fill the tortillas, roll them up, and place them in a baking dish. The dreamy white sauce comes together quickly and is poured over the assembled enchiladas. Finally, bake until bubbling and golden. That’s it!
What You Need
- 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
Step-by-Step
- Preheat oven to 375°F.
- Mix shredded chicken with garlic powder, cumin, salt, and pepper.
- Fill tortillas with chicken and roll them tightly.
- Place enchiladas in a baking dish.
- Whisk Greek yogurt, milk, and olive oil to make the sauce.
- Pour sauce over enchiladas.
- Sprinkle cheese on top.
- Bake for 20 minutes until bubbly.
How to Serve Chicken Enchiladas
These chicken enchiladas are fantastic on their own, but you can elevate your meal with some fresh toppings. Consider adding sour cream, chopped cilantro, or sliced avocados for added freshness. They pair beautifully with a side of black beans or a simple green salad. These enchiladas are perfect for family dinners, celebrations, or casual gatherings.
How to Store Chicken Enchiladas
To keep leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, wrap the enchiladas tightly in plastic wrap and then place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw in the fridge overnight, then reheat in the oven until warm.
Recipe Tips
- Make it your own: Swap the chicken for beans for a vegetarian option.
- Add some spice: Toss in some chopped jalapeños for a kick.
- Use any cheese: Try different cheese like pepper jack for extra flavor.
- Cook chicken ahead: Prepare the chicken in advance for faster assembly.
- Check the tortillas: Ensure they’re warm before rolling to prevent tearing.
Variations & Swaps
- Vegetarian Option: Use black beans or lentils instead of chicken for a plant-based version.
- Cheese Choices: Substitute the shredded cheese with mozzarella or a dairy-free option if needed.
- Spicy Kick: Add diced green chilies to the chicken mix for a bit of heat.
FAQs
Can I make these enchiladas ahead of time?
Yes! You can prepare the enchiladas and cover them until you’re ready to bake. This is perfect for meal prepping. Just be sure to bake them fresh before serving.
Can I freeze the enchiladas?
Absolutely! These enchiladas can be frozen before baking. Just wrap them tightly in plastic wrap and store in a freezer-safe container. When ready to eat, thaw and bake as directed.
How do I reheat leftovers?
To reheat, place the enchiladas in the oven at 350°F until warmed through. You can cover them with foil to prevent them from drying out.
What can I use instead of Greek yogurt?
Sour cream or plain yogurt can be used instead of Greek yogurt. They will provide a similar creamy texture.
What side dishes go well with these enchiladas?
These enchiladas pair well with a fresh salad, Mexican rice, or simple refried beans. You can also serve them with tortilla chips and salsa for a fun twist!
Chicken Enchiladas with Dreamy White Sauce
Ingredients
For the enchiladas
- 2 cups cooked chicken, shredded Use rotisserie or pre-cooked chicken to save time.
- 8 whole wheat tortillas Whole wheat adds fiber; regular tortillas can be used.
For the sauce
- 1 cup Greek yogurt Can be substituted with sour cream.
- 1/4 cup milk Adjust for desired sauce consistency.
- 1 tbsp olive oil Extra virgin olive oil recommended.
- 1/2 cup shredded cheese Use any type of cheese you prefer.
Seasonings
- 1 tsp garlic powder Can be replaced with fresh minced garlic.
- 1 tsp cumin Adds a warm flavor.
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Preheat oven to 375°F.
- Mix shredded chicken with garlic powder, cumin, salt, and pepper.
- Fill tortillas with the chicken mixture and roll them tightly.
- Place enchiladas in a baking dish.
Making the Sauce
- Whisk Greek yogurt, milk, and olive oil to make the sauce.
Baking
- Pour sauce over enchiladas.
- Sprinkle cheese on top.
- Bake for 20 minutes until bubbly.
