Description
These high-protein chicken enchiladas with white sauce are a delicious, creamy twist on a classic dish. Perfect for a healthy weeknight meal, they combine lean chicken breast, protein-packed Greek yogurt, and a rich white sauce for an indulgent yet nutritious dinner. With vibrant flavors and a satisfying texture, these enchiladas will quickly become a family favorite.
Ingredients
Scale
- 2 large chicken breasts, cooked and shredded
- 10 corn or flour tortillas
- 2 cups low-fat cottage cheese
- 2 cups shredded mozzarella cheese
- 1 can green chilies
- 1 cup chicken broth
- 1 cup sour cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the chicken breasts and shred them.
- In a medium saucepan, heat olive oil over medium heat, add garlic and sauté for 1 minute.
- Stir in chicken broth, cottage cheese, chili powder, cumin, salt, and pepper. Mix until smooth.
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Fill tortillas with chicken and a spoonful of white sauce, then roll and place in the dish.
- Pour remaining white sauce over the tortillas and top with shredded mozzarella cheese.
- Bake for 25-30 minutes or until the cheese is golden brown. Let cool slightly before serving.
Notes
- These enchiladas are freezer-friendly. Simply assemble and freeze before baking. Bake from frozen by adding extra cooking time.
- For a lower-calorie version, reduce the amount of cheese and use Greek yogurt in place of sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican