Description
High-protein chicken enchiladas with a creamy white sauce. Perfect for a protein-packed meal.
Ingredients
Scale
- 2 cups cooked shredded chicken (38g protein)
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup Greek yogurt
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped cilantro
Instructions
- Preheat oven to 375°F.
- Mix shredded chicken with half the cheese, garlic powder, onion powder, cumin, salt, and pepper.
- Fill tortillas with chicken mixture and roll tightly.
- Place enchiladas seam-side down in a baking dish.
- Whisk sour cream, Greek yogurt, and chicken broth to make the sauce.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake for 20 minutes until cheese melts and sauce bubbles.
- Garnish with cilantro before serving.
Notes
- Use rotisserie chicken for quick prep.
- Substitute flour tortillas for corn if preferred.
- Add diced green chiles for extra flavor.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
Keywords: high-protein, chicken enchiladas, white sauce, easy dinner