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- Fresh Ingredients - 2 cups cooked chicken breast, shredded - 1 cup low-fat Greek yogurt - 1 cup shredded low-fat mozzarella cheese - 1 cup diced green bell pepper - 1/2 cup corn kernels (fresh or frozen) - Fresh cilantro, chopped (for garnish) - Pantry Items - 1 can (10 oz) green enchilada sauce - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon ground cumin - 1/2 teaspoon chili powder - Salt and pepper to taste - 8 whole wheat tortillas - Optional Garnishes - Fresh cilantro can add a bright touch. - You can add a squeeze of lime for extra zest. This list gives you all you need for high-protein white chicken enchiladas. Each ingredient plays a role in flavor and nutrition. The chicken provides protein, while Greek yogurt adds creaminess without the fat. The whole wheat tortillas give fiber, keeping you full longer. Enjoy shopping for these fresh and pantry items to create your dish! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key to getting a nice bake. While the oven heats, gather your ingredients. You will need chicken, Greek yogurt, cheese, and the spices. Having everything ready helps speed up the process. In a large bowl, mix the shredded chicken and Greek yogurt. Add half of the mozzarella cheese, diced green bell pepper, and corn. Sprinkle in garlic powder, onion powder, ground cumin, chili powder, salt, and pepper. Stir it all until it is well mixed. This blend gives your enchiladas flavor and protein. Now, take a baking dish and spread 1/2 cup of green enchilada sauce on the bottom. Lay out your whole wheat tortillas on a flat surface. Place about 1/3 cup of the chicken mixture in the center of each tortilla. Roll them up tightly and place them seam-side down in the dish. Pour the rest of the green enchilada sauce over the rolled enchiladas. Make sure to cover them well. Top with the remaining mozzarella cheese. Cover the dish with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and slightly golden. Once done, take it out and let it cool for a few minutes. Garnish with fresh cilantro before serving. You can easily swap some ingredients for healthier choices. Instead of regular tortillas, use whole wheat ones for more fiber. Low-fat Greek yogurt works great in place of sour cream, giving you creaminess with less fat. Try using fresh veggies, like spinach or zucchini, for added nutrients. You can also replace the cheese with a plant-based option if you prefer. To shred chicken fast, first let it cool slightly. Use two forks to pull the meat apart. You can also use your hands if you prefer. For even faster results, try a stand mixer. Place the cooked chicken in the bowl and mix on low speed. The chicken will shred quickly without much effort. To prevent sticking, use a non-stick baking dish or spray it lightly with oil. Make sure to spread the enchilada sauce on the bottom before placing the tortillas. This keeps them moist and helps prevent sticking. When baking, cover the dish with foil for the first part. This traps steam and helps cook them evenly. Remove the foil later to get that nice, golden cheese on top. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on shredding. Customize Your Veggies: Feel free to add other vegetables like spinach or zucchini to boost the nutrition and flavor. Make Ahead: Prepare the enchiladas in advance and refrigerate them, then bake just before serving for a hassle-free meal. Garnish for Flavor: Don't skip the fresh cilantro; it adds a refreshing touch that enhances the overall taste of the dish. {{image_2}} You can make these enchiladas vegetarian by using plant-based protein. Try using: - 2 cups cooked quinoa - 2 cups black beans, rinsed and drained - 2 cups diced mushrooms These options add protein while keeping flavors rich. The quinoa and beans also provide fiber. If you want to keep it cheesy, substitute the chicken with more low-fat mozzarella. To amp up the flavor in your enchiladas, consider adding: - 1 cup diced tomatoes - 1/2 cup diced onions - 1 teaspoon smoked paprika These ingredients add a fresh taste and a smoky kick. You can also include jalapeños for heat. Just chop them finely and mix them into the filling. Experiment with spices to find your perfect blend. If you want to change the sauce, here are some tasty choices: - Red enchilada sauce for a bolder flavor - Salsa verde for a zesty twist - Tomato sauce mixed with spices for a mild taste These sauces can give your enchiladas a new life. Choose one based on your mood or what you have at home. Each sauce will bring its unique style to the dish. Store leftover enchiladas in an airtight container. Keep them in the fridge. They stay fresh for up to three days. Make sure they cool down before sealing. This helps maintain texture and flavor. If you want to keep them longer, freezing is a great option. To freeze enchiladas, first let them cool completely. Wrap each enchilada tightly in plastic wrap. Then, place them in a freezer bag or container. This prevents freezer burn. They can last up to three months in the freezer. When you're ready to eat, simply thaw in the fridge overnight. For reheating, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a splash of water or sauce to keep them moist. Cover with foil to prevent drying out. Heat for about 20 minutes, or until warm throughout. You can also reheat in the microwave, but the oven keeps them crispy. To make High-Protein White Chicken Enchiladas, first gather your ingredients. You need two cups of cooked, shredded chicken, one cup of low-fat Greek yogurt, and one cup of shredded low-fat mozzarella cheese. You will also need one can of green enchilada sauce, one cup of diced green bell pepper, and half a cup of corn. Add garlic powder, onion powder, cumin, chili powder, salt, and pepper for flavor. Use eight whole wheat tortillas to wrap the filling. Start by preheating your oven to 350°F (175°C). In a bowl, mix the chicken, Greek yogurt, half the cheese, bell pepper, corn, and spices. Spread half a cup of enchilada sauce in a baking dish. Then, fill each tortilla with the chicken mixture and roll them up. Place the rolled tortillas seam-side down in the dish. Pour the rest of the sauce over them and top with the remaining cheese. Cover with foil and bake for twenty minutes. Remove the foil and bake for ten more minutes until the cheese is bubbly. Yes, you can use other types of cheese. Cheddar, pepper jack, or even queso fresco work well. Each cheese brings a different flavor. If you want a stronger taste, try sharp cheddar. For a creamier texture, use Monterey Jack cheese. Mixing cheeses can also create a unique flavor blend. Several side dishes pair well with enchiladas. Here are a few ideas: - Spanish rice - Refried beans - A simple green salad - Cilantro lime quinoa - Corn on the cob These sides complement the flavors in the enchiladas. They also add color and nutrition to your meal. To boost the protein in your enchiladas, consider these tips: - Add black beans or pinto beans to the filling. - Use extra chicken or turkey. - Mix in cottage cheese with the Greek yogurt. - Top the enchiladas with a sprinkle of hemp seeds or chopped nuts. These options will help you create a protein-packed meal while keeping it delicious and balanced. In this blog post, we explored making high-protein white chicken enchiladas. We covered the fresh ingredients needed, including pantry items and garnishes. You learned step-by-step instructions for preparation and baking. We shared tips for healthy substitutions and easy chicken shredding. Variations allow for creativity, like vegetarian options and sauce alternatives. Lastly, we discussed storing leftovers and reheating tips. Now, you're ready to make delicious enchiladas at home. Enjoy experimenting with flavors and techniques!

Protein-Packed White Chicken Enchiladas

Delicious and healthy enchiladas filled with shredded chicken and Greek yogurt.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken breast, shredded
  • 1 cup low-fat Greek yogurt
  • 1 cup shredded low-fat mozzarella cheese
  • 1 can green enchilada sauce (10 oz)
  • 1 cup diced green bell pepper
  • 0.5 cup corn kernels (fresh or frozen)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 8 whole wheat tortillas
  • as needed fresh cilantro, chopped (for garnish)

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, Greek yogurt, half of the mozzarella cheese, green bell pepper, corn, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Mix until well combined.
  • Spread 1/2 cup of the green enchilada sauce evenly on the bottom of a baking dish.
  • Place 1/3 cup of the chicken mixture onto each whole wheat tortilla and roll them up tightly.
  • Arrange the rolled enchiladas seam-side down in the prepared baking dish.
  • Pour the remaining green enchilada sauce over the top of the rolled enchiladas, ensuring they are well covered.
  • Sprinkle the remaining mozzarella cheese over the sauce.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  • Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro.

Notes

Garnish with fresh cilantro for added flavor.
Keyword chicken, enchiladas, healthy, protein-packed