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38g Protein Chicken Enchiladas with Dreamy White Sauce
When it comes to finding a satisfying meal that ticks all the boxes, 38g Protein Chicken Enchiladas with Dreamy White Sauce are a game-changer. Not only do they boast a hearty protein punch, but they also come enveloped in a creamy sauce that will have your taste buds dancing. This dish is perfect for weeknight dinners, casual gatherings, or meal prepping for those busy days ahead. Inspired by my love for Mexican cuisine and the quest for healthy yet indulgent meals, this recipe has become a staple in my kitchen.
Why You’ll Love Making It
What sets these enchiladas apart is the generous 38 grams of protein that makes them not only filling but also a nutritious option for the health-conscious eater. They’re quick to prepare and use wholesome whole wheat tortillas—perfect for a family-friendly meal that everyone will enjoy. Additionally, this recipe is budget-friendly, allowing you to whip up a delicious dinner without breaking the bank.
"These enchiladas are a hit at our house! My kids actually ask for them on a regular basis. The dreamy white sauce is to die for!" – Happy Home Cook
Step-by-Step Guide to Cooking It
Making these Chicken Enchiladas is surprisingly simple. You’ll mix flavorful shredded chicken with spices, roll them in tortillas, and then smother them in a delightful sauce before baking. Let’s break it down for you:
- Preheat your oven to 375°F.
- Combine the shredded chicken with spices for a burst of flavor.
- Assemble the enchiladas by filling and rolling the tortillas.
- Prepare the creamy sauce and pour it generously over your rolled enchiladas.
- Top with cheese and bake until bubbly and golden.
Gather Your Ingredients
To make 38g Protein Chicken Enchiladas with Dreamy White Sauce, you’ll need the following:
- 2 cups cooked chicken, shredded
- 8 whole wheat tortillas
- 1 cup Greek yogurt
- 1/2 cup shredded cheese
- 1/4 cup milk
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Feel free to substitute Greek yogurt with sour cream if you’re looking for a richer flavor, or try low-fat cheese for a lighter option.
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Step-by-Step Directions
- Preheat your oven to 375°F.
- In a mixing bowl, combine the shredded chicken with garlic powder, cumin, salt, and black pepper. Stir until the chicken is evenly coated.
- Take a tortilla and fill it with approximately 1/4 cup of the chicken mixture. Roll it tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create your creamy sauce.
- Pour the sauce over the enchiladas evenly, ensuring each one is well covered.
- Sprinkle shredded cheese generously on top.
- Bake for about 20 minutes, or until the sauce is bubbly and the cheese is golden brown.
What to Serve It With
These Chicken Enchiladas are fantastic on their own, but why not elevate your meal? Consider serving them with:
- A fresh side salad topped with avocado and lime dressing.
- Mexican rice for a filling accompaniment.
- Sautéed vegetables for a colorful, nutritious boost.
- A side of beans for added protein and fiber.
Best Way to Store 38g Protein Chicken Enchiladas
If you find yourself with leftovers (which is rare!), you can easily store them for later. Here’s how:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: For longer storage, wrap individual portions in plastic wrap and then place them in a freezer-safe bag for up to 3 months.
- Reheating: Bake from frozen at 375°F for about 30-35 minutes, or until heated through. Always ensure the internal temperature reaches 165°F for safe consumption.
Expert Advice
To make your enchiladas even more flavorful, consider these tips:
- Use rotisserie chicken for a quick and tasty shortcut.
- Make the sauce ahead of time to save on prep time.
- Experiment with different cheese blends—pepper jack adds a nice kick!
- For a healthier spin, load them up with veggies like spinach or bell peppers in the filling.
Creative Twists
Feel free to get creative! Here are some variations to consider:
- Spicy Option: Add jalapeños to the filling for an extra kick.
- Vegetarian Delight: Substitute chicken with black beans and corn for a hearty vegetarian version.
- Sauce Variations: Try stirring in some green salsa or enchilada sauce into your creamy mix for a different flavor profile.
Your Questions Answered
How long does it take to prepare this recipe?
From start to finish, you can expect to spend about 40 minutes preparing and baking these enchiladas.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas in advance and store them in the refrigerator before baking. Just add a few extra minutes to the baking time if they go in cold.
What can I do if I don’t have Greek yogurt?
If Greek yogurt isn’t available, you can replace it with sour cream, or even cream cheese for a rich flavor.
These 38g Protein Chicken Enchiladas with Dreamy White Sauce are sure to become a go-to meal in your cooking repertoire. Each bite is a delicious reminder that eating healthily doesn’t have to mean sacrificing flavor!
Print
38g Protein Chicken Enchiladas with Dreamy White Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
Delicious chicken enchiladas packed with protein and enveloped in a creamy white sauce, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 whole wheat tortillas
- 1 cup Greek yogurt
- 1/2 cup shredded cheese
- 1/4 cup milk
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken with garlic powder, cumin, salt, and black pepper. Stir until the chicken is evenly coated.
- Take a tortilla and fill it with approximately 1/4 cup of the chicken mixture. Roll it tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
- In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create your creamy sauce.
- Pour the sauce over the enchiladas evenly, ensuring each one is well covered.
- Sprinkle shredded cheese generously on top.
- Bake for about 20 minutes, or until the sauce is bubbly and the cheese is golden brown.
Notes
Consider using rotisserie chicken for a quicker preparation. Serve with a fresh salad, Mexican rice, or sautéed vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 70mg
Keywords: chicken enchiladas, protein recipes, Mexican cuisine, healthy dinner
