Description
These High Protein Chicken Enchiladas are a flavorful and nutritious option for cozy weeknight dinners. Packed with seasoned chicken, creamy Greek yogurt sauce, and whole wheat tortillas, this recipe delivers a comforting meal with a healthy twist. The enchiladas are baked to perfection with melted Monterey Jack cheese, making them both satisfying and delicious.
Ingredients
Scale
Chicken Filling
- 2 cups Cooked Chicken (Rotisserie chicken can save you time)
- 1 tbsp Olive Oil (Adds moisture and flavor)
- 1 tsp Garlic Powder (Elevates taste)
- 1 tsp Cumin (Infuses warmth)
- 1/2 tsp Salt (Essential seasoning)
- 1/4 tsp Black Pepper (Essential seasoning)
- 1/4 cup Shredded Cheese (Monterey Jack recommended, folded into chicken)
Enchilada Sauce
- 1 cup Greek Yogurt (Forms creamy base)
- 1/4 cup Milk (Thins out yogurt for sauce)
- Salt, Pepper, and Garlic Powder (to taste)
Additional Ingredients
- 3/4 cup Shredded Cheese (Monterey Jack, reserved for topping)
- 8 pieces Whole Wheat Tortillas (Healthier base option)
Instructions
- Preparation: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking during baking.
- Make the Chicken Filling: In a medium bowl, combine the cooked chicken with olive oil, garlic powder, cumin, salt, and black pepper. Mix thoroughly until the chicken is well-coated with the spices. Then fold in 1/4 cup of shredded Monterey Jack cheese and set this mixture aside.
- Prepare the Creamy Sauce: In a separate bowl, whisk together the Greek yogurt and milk until smooth. Season this sauce with salt, pepper, and garlic powder according to your taste preferences.
- Warm the Tortillas: Microwave the whole wheat tortillas for about 15 seconds to make them pliable and easier to roll without cracking.
- Assemble the Enchiladas: Pour about 1/4 cup of the creamy white sauce into the bottom of the prepared baking dish. Spoon the chicken filling onto each tortilla, roll each one tightly, and place them seam-side down in the baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining creamy sauce evenly over the rolled enchiladas. Sprinkle the reserved 3/4 cup shredded Monterey Jack cheese on top.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 to 10 minutes to allow the flavors to meld and the filling to set. Optionally garnish with fresh cilantro before serving for added freshness.
Notes
- Using rotisserie chicken saves time and adds extra flavor.
- Whole wheat tortillas increase the fiber content and make this meal healthier.
- Greek yogurt-based sauce adds protein and creaminess with less fat than traditional cream sauces.
- Letting the enchiladas rest after baking helps the filling hold together better while serving.
- Fresh cilantro garnish is optional but adds a bright herbal note.
