It is 6pm and your family is hungry. You want a meal that feels like a warm hug. These high protein chicken enchiladas are the perfect solution for your table.
This recipe delivers all the creamy comfort you crave. It uses simple ingredients to keep things light. You will love how satisfied and energized you feel after dinner.
Why This Recipe Is a Winner
Dinner should be both tasty and nourishing. These enchiladas offer a massive 38 grams of protein per serving. They are perfect for a healthy reset after a busy weekend.
The secret is the creamy white sauce. We use non-fat Greek yogurt instead of heavy cream. It stays velvety and rich without the extra fat. Your kids will never know the difference!
Simple Method
Making these is much easier than you might think. You just mix, roll, and bake. Using pre-cooked chicken saves you so much time. Even a beginner cook can master this recipe today.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh cilantro adds a bright, garden-fresh finish.
- 1 pound cooked chicken breast, shredded
- 8 high-protein flour tortillas (approx. 50g each)
- 1 cup non-fat plain Greek yogurt
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 4 ounces canned diced green chiles
- 1.5 cups shredded low-fat Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.25 cup fresh cilantro, chopped
Step-by-Step Directions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly coat a 9×13 inch baking dish with non-stick spray.
- In a medium mixing bowl, combine the shredded chicken breast, diced green chiles, and 0.5 cup of the shredded Monterey Jack cheese.
- In a small saucepan over medium heat, whisk together the chicken broth and cornstarch until the mixture begins to thicken and reach a light simmer.
- Remove the saucepan from the heat and whisk in the Greek yogurt, garlic powder, onion powder, and ground cumin until the sauce is completely smooth and combined.
- Spread roughly 0.25 cup of the prepared white sauce across the bottom of the baking dish to prevent sticking.
- Portion the chicken mixture evenly into the 8 tortillas, roll each tightly, and arrange them seam-side down in the baking dish.
- Pour the remaining white sauce over the top of the tortillas, ensuring the edges are covered to prevent drying.
- Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce layer.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and slightly golden.
- Remove from the oven and garnish with fresh chopped cilantro before serving.
Best Ways to Enjoy It
Serve these enchiladas while they are piping hot. They pair beautifully with a simple side salad. You could also add a side of cauliflower rice. Set the table and enjoy a cozy night in.
Storage & Reheating
Leftovers stay fresh in the fridge for three days. Store them in an airtight container to keep them moist. Reheat in the oven at 350°F for ten minutes. This keeps the tortillas from getting too soggy. They make a fantastic lunch for work the next day.
Tips for Best Results
- Do not let the sauce boil after adding the yogurt.
- Use a rotisserie chicken to save precious prep time.
- Spray your baking dish well to prevent sticking.
- Warm the tortillas slightly before rolling to prevent cracking.
- For a fall twist, add some roasted squash inside.
- Double the batch and freeze half for later.
- Top with extra fresh lime for a zesty kick.
Ways to Switch It Up
- Swap Monterey Jack for pepper jack for more heat.
- Use corn tortillas for a gluten-free option.
- Add black beans for extra fiber and texture.
- Try honey instead of cumin for a sweeter sauce.
Common Questions
Can I make these ahead of time?
Yes, you can assemble them the night before. Keep them covered in the fridge until you are ready. Just add a few minutes to the baking time.
Will my kids actually eat this?
Most kids love the mild, cheesy flavor of these enchiladas. The green chiles are very mild and add flavor without heat. It is a total crowd-pleaser for all ages.
I hope these cozy enchiladas bring a little extra warmth to your kitchen. They are so simple to make and truly satisfying. Happy cooking!
— Lidia
High Protein Chicken Enchiladas with Creamy White Sauce
Ingredients
- 1 pound cooked chicken breast, shredded
- 8 high -protein flour tortillas (approx. 50g each)
- 1 cup non -fat plain Greek yogurt
- 1 cup low -sodium chicken broth
- 1 tablespoon cornstarc h
- 4 ounces canned diced green chiles
- 1.5 cups shredded low-fat Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.25 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly coat a 9x13 inch baking dish with non-stick spray.
- In a medium mixing bowl, combine the shredded chicken breast, diced green chiles, and 0.5 cup of the shredded Monterey Jack cheese.
- In a small saucepan over medium heat, whisk together the chicken broth and cornstarch until the mixture begins to thicken and reach a light simmer.
- Remove the saucepan from the heat and whisk in the Greek yogurt, garlic powder, onion powder, and ground cumin until the sauce is completely smooth and combined.
- Spread roughly 0.25 cup of the prepared white sauce across the bottom of the baking dish to prevent sticking.
- Portion the chicken mixture evenly into the 8 tortillas, roll each tightly, and arrange them seam-side down in the baking dish.
- Pour the remaining white sauce over the top of the tortillas, ensuring the edges are covered to prevent drying.
- Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce layer.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and slightly golden.
- Remove from the oven and garnish with fresh chopped cilantro before serving.
