Description
High-protein chicken enchiladas with creamy white sauce: tender chicken, melty cheese, and rich dairy sauce for a macro-friendly Mexican meal.
Ingredients
Scale
- 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