38g Protein Chicken Enchiladas with Dreamy White Sauce for a Quick and Tasty Dinner!
A delicious and easy recipe for chicken enchiladas packed with 38g of protein, topped with a creamy white sauce, perfect for a quick and tasty dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 small corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken with garlic powder, onion powder, cumin, salt, and pepper.
- Soften the corn tortillas in a skillet over medium heat.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas in a baking dish.
- In another bowl, combine the cream of chicken soup, sour cream, and chicken broth to make the white sauce.
- Pour the white sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- Can substitute Greek yogurt for sour cream for a healthier option.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg