Craving a comforting Mexican-inspired dinner that’s packed with protein? These high-protein chicken enchiladas with creamy white sauce deliver tender shredded chicken, gooey cheese, and a rich, dairy-based sauce all wrapped in soft tortillas for a meal that satisfies without the guilt. Perfect for meal prep or family nights, this recipe boosts protein using Greek yogurt, cottage cheese blends, and lean chicken for over 30g per serving.
Why You’ll Love High-Protein Chicken Enchiladas with Creamy White Sauce
Dive into these enchiladas for a flavor explosion that feels indulgent yet fits your macros.
- High-protein punch from shredded chicken and creamy bases like Greek yogurt or whipped cottage cheese keeps you full longer.
- Creamy white sauce made with simple pantry staples offers a milder twist on traditional red enchiladas, blending cheese, chiles, and broth seamlessly.
- Quick assembly under 45 minutes means weeknight wins without sacrificing taste.
- Customizable for diets—gluten-free tortillas or low-carb options work effortlessly.
- Family-approved comfort food that’s lighter than classics but just as craveable.
Ingredients
Gather these for 6-8 servings:
- 4 cups cooked, shredded chicken breast (rotisserie or grilled for max protein)
- 8-10 flour or low-carb tortillas (8-inch)
- 2 cups shredded Monterey Jack or Mexican blend cheese, divided
- 4 oz cream cheese, softened
- 1 cup plain Greek yogurt or whipped cottage cheese for protein boost
- 1/2 cup cotija or Parmesan cheese (optional for sauce)
- 2 tbsp butter
- 3 tbsp flour (or arrowroot for low-carb)
- 1 1/2 cups chicken broth
- 4 oz can diced green chiles, divided
- 1/2 cup tomatillo salsa or green salsa (for tang)
- 2 garlic cloves, minced
- 1 tsp each: garlic powder, onion powder, cumin
- Salt, pepper, and optional cayenne to taste
- Toppings: cilantro, jalapeños, lime wedges
Step-by-Step Instructions
- Preheat oven to 375°F and grease a 9×13 baking dish.
- Make the sauce: Melt butter in a skillet over medium heat. Whisk in flour and spices (garlic powder, onion powder, cumin) for 1 minute. Slowly add chicken broth, whisking until thickened (2-3 minutes). Stir in cream cheese, Greek yogurt or cottage cheese, half the green chiles, tomatillo salsa, garlic, and cotija until smooth and creamy. Remove from heat.
- Mix filling: Combine shredded chicken, 1 cup cheese, remaining chiles, and 1/2 cup sauce in a bowl.
- Assemble: Spoon 1/2 cup filling into each tortilla, roll tightly, and place seam-side down in the dish. Pour remaining sauce over top, sprinkle with 1 cup cheese.
- Bake 20-25 minutes until bubbly and cheese melts. Rest 5 minutes before serving.
How to Serve High-Protein Chicken Enchiladas with Creamy White Sauce
Elevate your enchiladas into a full feast with smart pairings that complement the creamy sauce and protein focus. Start by garnishing each serving with fresh chopped cilantro, sliced pickled jalapeños for heat, and a lime squeeze to brighten flavors—lime cuts through the richness perfectly. Pair with a simple side salad of mixed greens, cherry tomatoes, avocado, and a light vinaigrette to add crunch and balance macros without extra calories.
For carbs, offer Mexican rice or cilantro lime rice, but opt for cauliflower rice to keep it high-protein and low-carb. Add black beans or refried beans on the side for fiber and more plant-based protein, seasoned with cumin and garlic. If feeding a crowd, set up a toppings bar:
- Diced red onion and tomatoes for freshness.
- Sour cream or extra Greek yogurt dollops.
- Sliced olives and green onions.
- Crumbled queso fresco.
These enchiladas shine at potlucks or Taco Tuesday—reheat portions easily and serve family-style. For brunch twists, pair with scrambled eggs and fruit salsa. Nutrition shines here: each serving hits 30-40g protein, making it ideal post-workout. Kids love the mild sauce, while adults spice it up. Stretch leftovers into wraps for lunch. Always serve hot for peak cheesiness. This versatile dish adapts to any meal, ensuring everyone leaves the table satisfied and fueled.
How to Store High-Protein Chicken Enchiladas with Creamy White Sauce
Proper storage keeps these enchiladas fresh and flavorful for days. Cool completely before storing to prevent sogginess. In an airtight container, refrigerate for up to 4-5 days—stack with parchment between layers if needed.
- Reheat in microwave (covered, 2-3 minutes per serving) or oven at 350°F for 15-20 minutes with foil to retain moisture.
- Add a splash of chicken broth or milk before reheating if sauce thickens.
For longer storage, freeze unbaked or baked enchiladas:
- Wrap individually in plastic and foil, or use freezer bags for up to 3 months.
- Thaw overnight in fridge, then bake or reheat as directed—add extra cheese on top post-thaw for crispiness.
- Avoid refreezing thawed enchiladas to maintain texture.
Pro tips for longevity:
- Use high-quality airtight containers to avoid freezer burn.
- Label with dates for easy tracking.
- Portion into single-serve for grab-and-go meals.
Safety first: Discard if sauce smells off or shows mold. These hold up better than red sauce versions due to the creamy base. Meal prep Sundays by making a double batch—freeze half for busy weeks. High-protein elements like chicken and yogurt freeze well without separating. Transform leftovers into casseroles by crumbling and mixing with rice. Always reheat to 165°F internal temp. This method maximizes convenience while preserving that fresh-baked taste everyone craves.
Tips to Make High-Protein Chicken Enchiladas with Creamy White Sauce
Nail perfect enchiladas every time with these pro moves. Boost protein by using rotisserie chicken or poaching breasts in broth for tenderness—aim for 4 cups shredded.
- Blend sauce in a high-speed blender for ultra-smoothness if lumps appear.
- Soften tortillas in microwave (wrapped in damp towel, 20 seconds) to prevent cracking.
- Don’t boil sauce after adding dairy—low heat preserves creaminess.
Enhance flavors:
- Toast cumin before adding for deeper earthiness.
- Taste sauce and adjust salt/chiles before assembly.
- Use low-fat Greek yogurt for lighter version without sacrificing taste.
Common fixes:
- Thick sauce? Whisk in more broth gradually.
- Dry enchiladas? Spoon extra sauce inside each roll.
- Make-ahead: Assemble day before, cover, and bake fresh.
Gear hacks: Nonstick skillet for sauce, 9×13 glass dish for even baking. For keto, swap flour tortillas with low-carb almond flour ones. Scale up spices for bold taste—cayenne adds kick. Fresh garlic over powder elevates aroma. Let baked dish rest 10 minutes for clean slices. Track macros: This tweak yields 35g+ protein per enchilada. Experiment with chicken thighs for juicier filling if breasts dry out. Patience in sauce-making pays off—whisk constantly. These tips turn novices into pros, ensuring gooey, saucy success.
Variations of High-Protein Chicken Enchiladas with Creamy White Sauce
Switch up the classics for endless variety. For keto/low-carb, use almond flour tortillas and arrowroot thickener—pairs with salsa verde inside.
- Add spinach or kale to filling for veggie boost and green hue.
- Swap chicken for ground turkey or shredded pork tenderloin.
Spice levels:
- Mild: Skip cayenne, use mild chiles.
- Hot: Layer sliced jalapeños and chipotle powder.
- Buffalo twist: Mix in buffalo sauce to chicken.
Diet tweaks:
- Gluten-free: Corn tortillas and 1:1 GF flour.
- Vegan: Jackfruit “chicken,” cashew cream sauce, vegan cheese.
- Bean-loaded: Stir in black beans for 10g extra protein.
Themed spins:
- Breakfast: Add scrambled eggs, bell peppers.
- Seafood: Shrimp or white fish instead of chicken.
- Check out our easy chicken quesadillas for a quick sidekick, or try easy white chicken lasagna for Italian fusion inspo.
Portion hacks: Make casseroles by chopping tortillas into dish—no rolling. Slow cooker version: Layer like lasagna, cook low 4 hours. Each variation keeps protein high (30g+) while refreshing flavors. Test small batches first. These keep dinner exciting year-round.
FAQs
Can I make these ahead?
Yes, assemble up to 24 hours ahead, cover, and bake when ready. Freezes well too.
How do I lighten it further?
Use all Greek yogurt, no cream cheese, and low-fat cheese—still creamy and 25g+ protein.
What if I don’t have tomatillo salsa?
Sub green enchilada sauce or extra chiles with lime juice for tang.
Are corn tortillas okay?
Absolutely—fry briefly in oil for pliability, adds authentic corn flavor.
Can I use rotisserie chicken?
Perfect shortcut—shred and use as is for convenience and flavor.
Final Thoughts
High-protein chicken enchiladas with creamy white sauce stand out as a game-changer for busy weeks, blending Mexican comfort with fitness-friendly macros.
Here’s why they deserve a spot in your rotation:
- Delivers 35g+ protein per serving to fuel workouts and keep hunger at bay.
- Ready in under 40 minutes, ideal for weeknights or meal prep Sundays.
- Endless tweaks—from keto swaps to veggie adds—fit any diet or craving.
- Family magnet: Kids devour the cheesy rolls, adults love the customizable heat.
Pair with favorites like easy chicken quesadillas for taco nights or easy white chicken lasagna for creamy pasta vibes. Pin this recipe, snap your version, and drop a comment—what topping elevates yours? Your next dinner upgrade starts now.
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High-Protein Chicken Enchiladas with Creamy White Sauce
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
High-protein chicken enchiladas with creamy white sauce: tender chicken, melty cheese, and rich dairy sauce for a macro-friendly Mexican meal.
Ingredients
- 4 cups shredded chicken breast
- 8–10 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 4 oz cream cheese, softened
- 1 cup plain Greek yogurt
- 1/2 cup cotija cheese
- 2 tbsp butter
- 3 tbsp flour
- 1 1/2 cups chicken broth
- 4 oz diced green chiles, divided
- 1/2 cup tomatillo salsa
- 2 garlic cloves
- 1 tsp garlic powder, onion powder, cumin
- Salt, pepper
Instructions
1. Preheat oven to 375°F; grease 9×13 dish.
2. Melt butter, whisk flour and spices 1 min. Add broth, thicken. Stir in dairy, chiles, salsa, garlic.
3. Mix chicken, 1 cup cheese, 1/2 cup sauce.
4. Fill/roll tortillas, place in dish. Top with sauce, cheese.
5. Bake 20-25 min until bubbly.
Notes
Use low-carb tortillas for keto. Reheat with broth splash.
Boost protein with extra Greek yogurt.
Make-ahead: Assemble and refrigerate overnight.
Gluten-free: Corn tortillas + GF flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg