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38g Protein Chicken Enchiladas: Easy & Dreamy White Sauce Delight

38g Protein Chicken Enchiladas with Dreamy White Sauce
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Delicious 38g protein chicken enchiladas topped with a creamy dreamy white sauce.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 1 cup shredded cheese
  • 1 cup sour cream
  • 1/2 cup enchilada sauce
  • 10 corn tortillas
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, cheese, sour cream, enchilada sauce, garlic powder, onion powder, and salt.
  3. Warm the tortillas in a dry skillet until pliable.
  4. Spoon the chicken mixture onto each tortilla and roll them up.
  5. Place the rolled tortillas seam-side down in a baking dish.
  6. Drizzle olive oil over the enchiladas and top with additional cheese if desired.
  7. Bake for 20-25 minutes until heated through and cheese is bubbly.
  8. Let cool for a few minutes before serving.

Notes

  • Feel free to add vegetables like bell peppers or spinach to the filling for extra nutrition.
  • Serve with jalapeños and fresh cilantro for garnish.

Nutrition

Keywords: 38g Protein, Chicken Enchiladas, Dreamy White Sauce

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