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Chicken Enchiladas

These cozy chicken enchiladas feature a creamy white sauce and flavorful filling, perfect for busy weeknights and family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience or poach your own for fresh flavor.
  • 8 whole wheat tortillas Feel free to substitute with corn tortillas for a gluten-free version.
  • 1 cup Greek yogurt A creamy alternative to sour cream, adds protein and richness.
  • 1/2 cup shredded cheese Opt for a melty variety like Monterey Jack or cheddar.
  • 1/4 cup milk
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a mixing bowl, combine the shredded chicken, garlic powder, cumin, salt, and black pepper. Mix well to ensure even seasoning.
  3. Lay a tortilla flat and fill it generously with the chicken mixture; roll tightly to encase the filling.
  4. Arrange the filled tortillas seam-side down in a greased baking dish.
  5. In a separate bowl, whisk together Greek yogurt, milk, and olive oil until smooth to create the dreamy white sauce.
  6. Pour the white sauce evenly over the enchiladas, ensuring they are fully covered.
  7. Sprinkle shredded cheese generously over the top, creating a deliciously cheesy layer.
Baking
  1. Bake in the oven for 20 minutes, or until the top is bubbly and golden.

Notes

You can assemble the enchiladas ahead of time and store them tightly covered in the fridge for up to 24 hours before baking. To freeze, wrap the assembled dish tightly in plastic wrap and then in aluminum foil to prevent freezer burn.