High Protein Chicken Enchiladas – Easy Protein Dinner Recipe
Comfort food and clean eating don’t have to compete—especially when a bubbling pan of High Protein Chicken Enchiladas is involved. Imagine tender tortillas stuffed with lean shredded chicken, then covered in a rich, creamy white sauce that feels indulgent but still fits your goals. Yes, it’s possible to enjoy something this satisfying and stay on track with your nutrition.
The velvety sauce makes these Chicken White Sauce Enchiladas feel restaurant-worthy, yet they’re surprisingly simple to make at home. They’re hearty without being heavy, making them perfect for Light Chicken Meals that still leave you satisfied. Plus, they double beautifully as a Shredded Chicken Lunch the next day—because leftovers this good should never go to waste.
Need a dependable Protein Easy Dinner after a long day? This recipe comes together with budget-friendly ingredients and minimal fuss. It also fits seamlessly into your rotation of Protein Meat Recipes, proving that healthy meals can absolutely deliver big flavor.
Savory, creamy, and macro-friendly—these enchiladas are comfort food done right. Healthy and indulgent finally share the same plate.
High Protein Chicken Enchiladas – Easy Protein Dinner Recipe
Ingredients
- 2 cups prepared chicken, shredded
- 8 whole wheat tortillas
- 1 cup plain Greek yogurt
- ½ cup shredded cheese, divided
- ¼ cup milk
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Directions
1. Prepare the chicken filling
Place the shredded chicken in a mixing bowl. Add the olive oil, garlic powder, cumin, salt, and black pepper. Toss everything together until the chicken is evenly coated in seasoning. Mix in ¼ cup of the shredded cheese, saving the remaining cheese for the topping.
2. Make the creamy sauce
In another bowl, whisk the Greek yogurt and milk until the texture is smooth and pourable. Lightly season with a small pinch of garlic powder, salt, and pepper according to your taste.
3. Get the pan ready
Set your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with oil or cooking spray. Spoon about ¼ cup of the yogurt sauce into the bottom of the dish and spread it into a thin layer.
4. Fill and roll the tortillas
Warm the tortillas briefly in the microwave (about 20–30 seconds) or in a dry skillet so they’re flexible. Add roughly ¼ to ⅓ cup of the chicken mixture down the center of each tortilla. Roll them up snugly and arrange them seam-side down in the prepared baking dish.
5. Add sauce and cheese
Pour the rest of the white sauce evenly over the rolled tortillas. Scatter the remaining ¼ cup of shredded cheese across the top.
6. Bake
Place the dish in the oven and bake for 25–30 minutes, until the sauce is bubbling and the cheese on top is melted with a light golden finish.
7. Rest and serve
Remove from the oven and allow the enchiladas to sit for 5–10 minutes before serving. Top with freshly chopped cilantro if you like.
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