38g Protein Chicken Enchiladas with Dreamy White Sauce are my go-to when I want something comforting, filling, and seriously satisfying while still hitting my protein goals. These enchiladas are packed with tender chicken, wrapped in soft tortillas, and smothered in a rich, creamy white sauce that feels indulgent without being over the top. They’re cozy, flavorful, and perfect for meal prep or family dinners.
Why You’ll Love This Recipe
I like this recipe because it delivers big comfort food energy while still being high in protein. Each serving is filling and balanced, thanks to the chicken and protein-rich sauce. The white sauce is smooth, cheesy, and mildly tangy, making these enchiladas feel extra special compared to traditional red sauce versions. They reheat beautifully and taste just as good the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast, shredded
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High-protein tortillas or flour tortillas
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Greek yogurt
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Light cream cheese
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Shredded mozzarella or Monterey Jack cheese
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Green enchilada sauce or mild green chiles
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Garlic powder
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Onion powder
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Cumin
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Salt
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Black pepper
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Olive oil or cooking spray
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Optional: chopped green onions or cilantro for topping
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
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In a bowl, I mix the shredded chicken with green enchilada sauce, garlic powder, onion powder, cumin, salt, and pepper.
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I divide the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in the baking dish.
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For the white sauce, I whisk together Greek yogurt, light cream cheese, and half of the shredded cheese until smooth.
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I spread the white sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
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I bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.
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I let the enchiladas rest for about 5 minutes before serving so everything sets nicely.
Servings and timing
This recipe makes about 4 servings, with roughly 38 grams of protein per serving depending on the tortillas and cheese used. Prep takes about 15 minutes, and baking takes 30 minutes, making it a solid weeknight or meal-prep option.
Variations
Sometimes I add sautéed spinach or bell peppers to the chicken mixture for extra volume and nutrients. I’ve also swapped chicken breast for rotisserie chicken to save time. If I want a little heat, I mix in diced jalapeños or a pinch of chili flakes into the filling or sauce.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm the enchiladas in the oven at 350°F (175°C) until heated through. I cover them with foil when reheating so the sauce stays creamy.
FAQs
How do these enchiladas have so much protein?
The high protein comes from the chicken breast, Greek yogurt, light cream cheese, and protein-rich tortillas. All of it adds up quickly without tasting overly “healthy.”
Can I make these enchiladas ahead of time?
Yes, I assemble everything ahead, cover the dish, and refrigerate it for up to 24 hours. I bake it fresh when I’m ready to eat.
Can I freeze these enchiladas?
Yes, I freeze them before or after baking. I wrap them tightly and freeze for up to 2 months, then thaw overnight before reheating or baking.
What tortillas work best?
I like using high-protein flour tortillas, but regular flour tortillas work just fine. Corn tortillas can be used too, but they’re more delicate.
Is the white sauce very rich?
It’s creamy and comforting, but not heavy. The Greek yogurt keeps it lighter while still giving that dreamy, cheesy texture.
Conclusion
38g Protein Chicken Enchiladas with Dreamy White Sauce are one of my favorite ways to enjoy comfort food while staying on track with my protein goals. I love how creamy, filling, and flavorful they are, and how easy they are to prep ahead for busy days. Whether I’m cooking for family or setting myself up for the week, these enchiladas always feel like a win.
