Chicken Enchiladas with Dreamy White Sauce
Delicious chicken enchiladas filled with tender chicken and topped with a creamy white sauce, perfect for busy weeknights.
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.
Notes
These enchiladas can be topped with sour cream, cilantro, or avocados for added freshness. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.