Description
Creamy high protein chicken enchiladas with white sauce made using shredded chicken, Greek yogurt, and warm spices. A healthy, easy dinner recipe perfect for busy weeknights.
Ingredients
1 1/2 cups cooked shredded chicken breast
8 small whole wheat tortillas (6-inch)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup unsweetened almond milk (or milk of choice)
1 cup plain Greek yogurt
1 cup shredded low-fat Monterey Jack cheese, divided
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13 baking dish.
2. Heat olive oil in a skillet over medium heat. Cook onion until soft, about 3 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in flour and cook for 1 minute to form a roux.
5. Slowly whisk in chicken broth and milk until smooth.
6. Add Greek yogurt, cumin, chili powder, salt, and pepper. Stir until creamy.
7. Remove from heat and mix in half of the cheese and cilantro.
8. Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in baking dish.
9. Pour white sauce evenly over enchiladas.
10. Top with remaining cheese.
11. Bake for 15–20 minutes until bubbly and golden.
12. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for convenience.
Add cayenne or jalapeños for extra heat.
Assemble ahead and refrigerate before baking.
Freeze leftovers for easy meal prep.
Swap tortillas with low-carb wraps if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 360
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg