Description
These **High-Protein Chicken Enchiladas with White Sauce** are a healthier twist on a classic favorite, packed with lean chicken, creamy white sauce, and protein-rich ingredients like Greek yogurt. Perfect for a family meal, they’re easy to make and full of flavor.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup Greek yogurt
- 1 cup shredded cheese
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1/2 cup low-fat milk
- 1/4 cup Greek yogurt
- 1–2 green chilies (optional)
- 8 flour tortillas
- 1/4 cup cilantro
Instructions
- Start by cooking the chicken breast in your preferred method and shredding it into bite-sized pieces.
- In a medium saucepan, melt the butter and whisk in the flour to create a roux. Slowly add chicken broth and milk, stirring to keep the sauce smooth. Simmer until thickened.
- Remove the saucepan from heat and stir in the Greek yogurt and green chilies for flavor. Set aside.
- Preheat your oven to 350°F. Grease a baking dish and spread a thin layer of the white sauce on the bottom.
- Fill each tortilla with the shredded chicken and some sauce, then roll them up and place them seam-side down in the baking dish. Pour the remaining sauce over the top and sprinkle with cheese.
- Bake for 25-30 minutes or until bubbly and golden. Garnish with fresh cilantro before serving.
Notes
- This recipe can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months. Just reheat and bake before serving.
- For a spicier version, add more jalapeños or red chili flakes to the sauce.
- For a gluten-free version, use corn tortillas and a gluten-free flour substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex