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38g Protein Chicken Enchiladas with Dreamy White Sauce

A light and comforting enchilada dish made with shredded chicken and a creamy Greek yogurt sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Lean protein that distributes easily in the tortillas.
  • 8 whole wheat tortillas, Adds a bit of chew and fiber.
  • 1 cup Greek yogurt Base for the 'dreamy white sauce' that adds creaminess.
  • 1/2 cup shredded cheese Provides a melt and cheesy finish.
  • 1/4 cup milk Thins the yogurt for sauciness.
  • 1 tbsp olive oil Adds richness and helps with browning.
  • 1 tsp garlic powder Provides savory flavor.
  • 1 tsp cumin Adds warm, earthy notes.
  • 1/2 tsp salt Enhances flavors.
  • 1/4 tsp black pepper Adds a subtle kick.

Method
 

Preparation
  1. Preheat oven to 375°F.
  2. Mix shredded chicken with garlic powder, cumin, salt, and pepper.
  3. Fill tortillas with the seasoned chicken and roll them tightly.
  4. Place enchiladas in a baking dish, seam-side down.
  5. Whisk Greek yogurt, milk, and olive oil to make the sauce.
  6. Pour the sauce over the enchiladas.
  7. Sprinkle cheese on top.
  8. Bake for 20 minutes until bubbly.

Notes

For a crispy finish, broil for 1-2 minutes after baking. Adjust seasonings to taste and serve with your choice of side dishes.