Description
Delicious and comforting chicken enchiladas with a creamy white sauce, perfect for healthy meal prep and high protein goals.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or chopped (Chicken breast preferred for lean protein.)
- 8 oz flour or corn tortillas (Flour for ease of rolling; corn for a traditional option.)
- 2 cups Mexican blend cheese or mozzarella (Use shredded cheese for melting.)
- 1 cup Greek yogurt (For the creamy sauce base.)
- 1 cup chicken broth (Keeps the sauce smooth.)
- 1 tsp garlic powder (For flavor.)
- 1 tsp cumin (Essential for enchilada flavor.)
- 1 tsp chili powder (For warmth.)
- 1 tsp salt (To taste.)
- 1/2 tsp black pepper (To taste.)
- 1/2 cup green chiles (optional) (For a mild kick.)
Instructions
Prepare the Sauce
- In a saucepan, warm the chicken broth over medium heat.
- Whisk in Greek yogurt slowly until smooth.
- Add garlic powder, cumin, chili powder, salt, and pepper.
- Stir in a handful of cheese to thicken the sauce.
Assemble the Enchiladas
- Spread a thin layer of sauce in the bottom of a baking dish.
- Fill each tortilla with chicken, cheese, and optional green chiles.
- Roll tortillas snugly and place seam side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle with cheese.
Bake
- Preheat the oven to 375°F (190°C).
- Cover the baking dish with foil and bake for 18 to 22 minutes.
- Uncover and bake for an additional 8 to 10 minutes until cheese is melted.
- Let the enchiladas rest for 10 minutes before serving.
Notes
For best results, do not over-sauce the tortillas. Use fresh toppings like cilantro or avocado for added flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican