Delicious 38g Protein Chicken Enchiladas with Dreamy Sauce

Hey there, friends! Let’s take a little culinary journey together, shall we? Imagine a cozy evening, the aroma of spices swirling in the air, and my beloved Mexican comfort food calling your name: Chicken Enchiladas! This dish isn’t just tasty; it’s filled with 38 grams of protein that keep you fueled and going. I whip it up whenever I crave something satisfying yet light. I can picture it now—each bite bursting with flavor, a creamy, dreamy sauce draping over tender chicken. What’s not to love?

Whether it’s a busy weeknight or a relaxed Sunday dinner, these enchiladas bring a smile to everyone’s face. So grab your apron, and let’s create something magnificent right in your kitchen!

Why You’ll Love This Recipe

• High in protein, making it a great post-workout meal!
• Easy to make, perfect for busy weeknights.
• Comforting flavors that warm your heart and home.
• Budget-friendly ingredients you probably already have on hand.
• Make-ahead option for those who love meal prepping.

Ingredients

Here’s what you need for these flavorful chicken enchiladas along with some handy notes:

• 2 cups shredded cooked chicken (leftovers work great!)
• 1 cup black beans, rinsed and drained
• 1 cup corn (frozen is fine, just thaw it out!)
• 1 teaspoon cumin (for that warm, earthy flavor)
• 1 teaspoon chili powder (for a bit of kick!)
• ¼ teaspoon salt
• ½ cup diced red onion
• 8 whole wheat tortillas (or your choice of tortillas)
• 1 cup Greek yogurt (this is for our dreamy white sauce!)
• 1 cup low-fat milk
• 1 cup shredded cheese (mix cheddar and mozzarella for the best result!)
• Fresh cilantro for garnish (optional, but it brightens everything up!)

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps to create your scrumptious enchiladas:

1. Preheat your oven: Preheat your oven to 350°F (175°C). This will make sure your enchiladas get all toasty and bubbly.
2. Mix the filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and red onion. Stir until everything is well combined and the spices are evenly distributed. This mix should smell heavenly!
3. Prepare the tortillas: Take one tortilla, scoop about ⅓ cup of the filling into the center, and roll it up like a burrito. Place it seam-side down in a greased 9×13 inch baking dish. Repeat until all the filling is used up. You’ll probably find yourself taste-testing as you go — and that’s perfectly okay!
4. Make the dreamy white sauce: In a medium saucepan over medium heat, whisk together the Greek yogurt and milk until smooth and creamy. Stir continually to avoid lumps. If you’d like a thinner sauce, just add a splash more milk. Keep whisking until heated through but don’t boil it. Set aside.
5. Cover the enchiladas: Pour the dreamy white sauce over the rolled enchiladas, making sure to cover them evenly. Top with shredded cheese. If you want that ooey-gooey top, don’t be shy with the cheese!
6. Bake: Pop the baking dish into your preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbling. Oh, can you smell that?
7. Garnish and serve: Once out of the oven, sprinkle some fresh cilantro on top if you’re feeling fancy! Let them sit for about 5 minutes before serving—this allows the filling to settle, so no one gets an avalanche on their plate!

Pro Tips & Variations

Want to add your twist? Here are some fun ways to make this recipe your own:

• Add heat: If you love spice, consider adding diced jalapeños to the filling or drizzle some hot sauce on top when serving.
• Vegetarian option: Swap the chicken for additional beans, sautéed bell peppers, or even some zucchini. You won’t miss the meat!
• Flavorful sauce: Toss in some garlic powder or nutritional yeast to the white sauce for an extra kick of flavor and creaminess.

Serving Suggestions

The best part? These enchiladas make for a fantastic centerpiece! Serve them alongside a fresh garden salad or some cilantro lime rice for a complete meal. I love pairing them with a little dollop of guacamole or sour cream to add that luxurious creamy texture. And don’t forget a refreshing drink, like a lime-infused sparkling water—perfection!

Storage Tips

These Chicken Enchiladas are super easy to store and reheat, making them a great option for meal prep:

• Refrigerating: Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the microwave, and you’ll feel like you’re enjoying them again fresh from the oven!
• Freezing: You can freeze them before baking, just wrap the unbaked enchiladas tightly in foil. When ready to bake, just pop them in the oven from frozen—you may need to adjust the baking time.
• Leftover reheat: Reheat in the oven at 350°F (175°C) until heated through, about 15-20 minutes, or in the microwave for a few minutes, covered to keep moisture in.

FAQs

Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a lifesaver for this recipe. It saves time and adds great flavor—just shred it off the bone and mix it into your filling.

How can I make the sauce dairy-free?

To make the sauce dairy-free, simply use non-dairy yogurt or a creamy cashew sauce. You could also experiment with coconut milk for a slightly different flavor—but be warned, it will make it a bit sweeter!

What toppings should I serve with the enchiladas?

The options are endless! Think diced avocado, chopped green onions, salsa, or crispy tortilla strips for an added crunch. I also love a good dollop of sour cream or Greek yogurt on the side!

How many enchiladas does this recipe make?

This recipe makes about 8 enchiladas, depending on how generously you fill them. Perfect for a family dinner or a gathering with friends!

Can I use corn tortillas instead of whole wheat?

Yes! You can absolutely use corn tortillas. Just bear in mind that corn tortillas can be a bit more fragile, so warm them up slightly before rolling to prevent them from breaking!

Conclusion

There you have it—your own platter of delicious 38g Protein Chicken Enchiladas with Dreamy White Sauce! I hope you find joy in every bite and create fun memories while making this dish. I’d love to hear how yours turn out, so don’t hesitate to leave a comment or share your version! Happy cooking, friends!

Delicious 38g Protein Chicken Enchiladas with Dreamy Sauce

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• Author: antaki
• Total Time: 45 minutes
• Yield: 8 enchiladas 1x

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Description

Savor 38g protein chicken enchiladas smothered in a creamy white sauce A healthy tasty twist on a classic thats sure to delight 151 chars

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Ingredients

Scale 1x2x3x

2 cups shredded cooked chicken

1 cup black beans, rinsed and drained

1 cup corn

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon salt

½ cup diced red onion

8 whole wheat tortillas

1 cup Greek yogurt

1 cup low-fat milk

1 cup shredded cheese

Fresh cilantro for garnish

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Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and red onion. Stir until well combined.

Take one tortilla, scoop about ⅓ cup of the filling into the center, and roll it up like a burrito. Place it seam-side down in a greased baking dish. Repeat until all filling is used.

In a medium saucepan over medium heat, whisk together the Greek yogurt and milk until smooth. Stir continually to avoid lumps until heated through.

Pour the creamy sauce over the rolled enchiladas and top with shredded cheese.

Bake for 25-30 minutes until the cheese is melted and bubbly.

Garnish with fresh cilantro and let sit for 5 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Calories: 450 calories
• Sugar: 5 grams
• Fat: 15 grams
• Saturated Fat: 15 grams
• Carbohydrates: 40 grams
• Fiber: 10 grams
• Protein: 38 grams

Keywords: Chicken Enchiladas, Protein, Dreamy White Sauce, Mexican Food, Healthy Recipe