Name: Chicken Enchiladas with Dreamy White Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 tsp garlic powder; 1 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 8 whole wheat tortillas; 1/2 cup shredded cheese; 1 cup Greek yogurt; 1/4 cup milk; 1 tbsp olive oil

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Introduction

Chicken enchiladas with a creamy white sauce offer a delicious twist on a classic Mexican favorite. This recipe combines tender shredded chicken with flavorful spices, wrapped in whole wheat tortillas and topped with a dreamy Greek yogurt-based sauce. It’s comforting, healthy, and perfect for any weeknight dinner.

The image shows a white dish filled with six rolled enchiladas lined up side by side. Each enchilada is wrapped in a soft tortilla with a slightly toasted, speckled texture. Inside, shredded chicken is visible spilling slightly at the ends. The enchiladas are topped with a thick layer of melted cheese that is golden brown and bubbly in some spots, with patches of white creamy sauce drizzled over the cheese. The dish sits on a white marbled surface with soft natural light coming from the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
8 whole wheat tortillas
1 cup Greek yogurt
1/2 cup shredded cheese
1/4 cup milk
1 tbsp olive oil
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
Step 2: In a bowl, mix the shredded chicken with garlic powder, cumin, salt, and black pepper until well combined.
Step 3: Place a portion of the seasoned chicken onto each tortilla and roll them tightly to form enchiladas.
Step 4: Arrange the rolled enchiladas seam-side down in a baking dish.
Step 5: In a separate bowl, whisk together the Greek yogurt, milk, and olive oil until smooth to create the white sauce.
Step 6: Pour the sauce evenly over the enchiladas, covering them completely.
Step 7: Sprinkle shredded cheese over the top of the sauced enchiladas.
Step 8: Bake in the preheated oven for 20 minutes, or until the sauce is bubbly and the cheese is melted.

Tips & Variations

For a spicier kick, add finely chopped jalapeños to the chicken mixture or sprinkle crushed red pepper flakes into the sauce.
Swap Greek yogurt for sour cream if you prefer a richer sauce.
Add chopped cilantro or green onions on top after baking for fresh flavor and color.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through to keep the sauce creamy and prevent drying out.

How to Serve

A white rectangular baking dish on a white marbled surface holds six rolled enchiladas. The enchiladas have a pale yellow tortilla layer on the outside with a smooth and slightly browned melted cheese layer on top. Next to the dish, on the right, there is an unrolled tortilla on the white marbled background, topped with two layers: a base layer of shredded cheese in white and pale yellow shades, and a second layer of shredded cooked meat in a rich brown color placed in the center. A dark gray cloth is partially under the baking dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and adds convenient, flavorful shredded chicken to the enchiladas.

Can I prepare this dish ahead of time?

You can assemble the enchiladas and keep them covered in the refrigerator for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from cold.