It is 6pm and your family is hungry for something warm and comforting. You want a meal that feels like a treat but keeps everyone full. These high protein chicken enchiladas are the perfect solution for your busy table.
There is nothing like the smell of bubbling cheese on a crisp fall evening. This recipe delivers all the creamy goodness you crave without the heavy calories. It is simple, fresh, and ready to become a new family favorite.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy fall weeknights. It uses Greek yogurt to create a silky, protein-packed white sauce. You get all the creaminess without using heavy cream or canned soups.
Your family will love the tender chicken and melted Monterey Jack cheese. It is a kid-approved meal that actually fuels your body. Plus, it stores beautifully for your weekday lunches.
Simple Cooking Method
Making a homemade white sauce might sound intimidating, but it is truly easy. You simply melt butter, whisk in flour, and add broth. Once it thickens, the Greek yogurt adds a lovely tang.
Even if you are a beginner, you can master this simple roux. Rolling the tortillas is quick and even a bit fun. You will feel like a pro when that golden dish comes out of the oven.
Simple Ingredients
Most of these items are pantry staples you likely have right now.
- 24 oz cooked chicken breast, shredded
- 12 high-protein or corn tortillas
- 2 cups non-fat plain Greek yogurt
- 1 cup low-sodium chicken broth
- 4 oz canned diced green chiles
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a medium saucepan over medium heat, melt butter and whisk in flour for 1-2 minutes to create a roux without browning.
- Gradually whisk in the chicken broth and cook until the mixture thickens into a smooth sauce.
- Remove the saucepan from heat; whisk in the Greek yogurt, diced green chiles, garlic powder, onion powder, salt, and pepper until fully incorporated.
- In a large mixing bowl, combine the shredded chicken with 0.5 cup of the prepared white sauce.
- Briefly warm tortillas in a microwave for 30 seconds to ensure they are pliable.
- Fill each tortilla with approximately 2 oz of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining white sauce evenly over the tortillas and top with the shredded Monterey Jack cheese.
- Bake for 25 to 30 minutes until the sauce is bubbling and the cheese is lightly golden.
- Garnish with fresh cilantro and let rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve these enchiladas while they are warm and bubbly. A squeeze of fresh lime juice adds a bright pop of flavor. You can also add a few slices of creamy avocado on top.
Pair this dish with a simple side salad or cauliflower rice. For a cozy family dinner, set the dish in the middle of the table. Let everyone dig in and enjoy the comfort together.
How to Store Leftovers
These enchiladas are fantastic for meal prep. Store leftovers in an airtight container in the fridge for up to four days. The flavors actually get better the next day.
To reheat, use the oven at 350°F for about 10 minutes. This keeps the tortillas from getting too soggy. You can also freeze individual portions for a quick healthy lunch later.
Tips for Best Results
- Warm your tortillas before rolling so they do not crack.
- Use a rotisserie chicken to save precious time on busy nights.
- Do not boil the sauce after adding the Greek yogurt.
- Shred your own cheese for a smoother melt.
- Add extra green chiles if you love a little more zing.
- Let the dish rest for five minutes before serving to set.
Ways to Switch It Up
- Use gluten-free tortillas to keep this meal gluten-friendly.
- Swap the chicken for shredded turkey after your holiday meal.
- Add a handful of spinach to the filling for extra veggies.
- Use pepper jack cheese if you want a spicy kick.
Common Questions
Can I use sour cream instead of Greek yogurt?
Yes, you can use sour cream if you prefer. However, Greek yogurt provides a huge protein boost. The taste is very similar once baked.
Are these enchiladas spicy?
The mild green chiles provide flavor without much heat. It is very kid-friendly and mild. You can add jalapeños if you want more spice.
I hope these creamy enchiladas bring a little extra warmth to your table tonight. Cooking for your family should feel like a joy, not a chore. Enjoy every bite of this high protein comfort food!
— Katie Wood
High Protein Chicken Enchiladas with White Sauce
Ingredients
- 24 oz cooked chicken breast, shredded
- 12 high -protein or corn tortillas
- 2 cups non -fat plain Greek yogurt
- 1 cup low -sodium chicken broth
- 4 oz canned diced green chiles
- 2 tbsp unsalted butter
- 2 tbsp all -purpose flour
- 1.5 cups shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp sal t
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a medium saucepan over medium heat, melt butter and whisk in flour for 1-2 minutes to create a roux without browning.
- Gradually whisk in the chicken broth and cook until the mixture thickens into a smooth sauce.
- Remove the saucepan from heat; whisk in the Greek yogurt, diced green chiles, garlic powder, onion powder, salt, and pepper until fully incorporated.
- In a large mixing bowl, combine the shredded chicken with 0.5 cup of the prepared white sauce.
- Briefly warm tortillas in a microwave for 30 seconds to ensure they are pliable.
- Fill each tortilla with approximately 2 oz of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining white sauce evenly over the tortillas and top with the shredded Monterey Jack cheese.
- Bake for 25 to 30 minutes until the sauce is bubbling and the cheese is lightly golden.
- Garnish with fresh cilantro and let rest for 5 minutes before serving.
