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38g Protein Chicken Enchiladas with Creamy White Sauce

38g Protein Chicken Enchiladas with Creamy White Sauce Bliss

Enjoy 38g of protein per serving with these delicious Chicken Enchiladas, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups cooked, shredded Chicken Breast swap for turkey if desired
  • 1 cup Greek Yogurt or sour cream for a richer taste
  • 8 pieces Tortillas corn or flour; whole wheat is healthier
Sauce
  • 1 cup Cheese (e.g., Mozzarella) or dairy-free cheese for a vegan option
  • 1 cup Enchilada Sauce substitute with creamy white sauce
Additional Flavor
  • 1 cup Vegetables (e.g., Spinach, Peppers) optional for added nutrients
Toppings
  • 1 cup Additional Cheese cheddar or pepper jack for flavor

Equipment

  • non-stick frying pan
  • Oven
  • Mixing Bowl
  • baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cook chicken breast in a non-stick frying pan over medium heat for 15-20 minutes, then shred.
  3. Mix shredded chicken with Greek yogurt and half of the cheese.
  4. Spoon filling into tortillas and roll them tightly in a greased baking dish.
  5. Pour creamy sauce evenly over the enchiladas.
  6. Sprinkle remaining cheese on top.
  7. Bake for 25-30 minutes or until cheese is melted and bubbly.
  8. Let rest for 5-10 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 38gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Customize with your favorite veggies for a unique twist. These enchiladas can be made ahead and stored in the fridge or freezer.

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