I make these enchiladas when the day runs long and hunger starts a loud chant. High Protein Recipes fit that moment and this one tastes bright and cozy. I built it from an enchilada recipe chicken idea that my family loves and I tweaked the sauce till it felt right. We roll tender chicken with soft tortillas then spoon a warm white sauce over the top. That sauce leans creamy with cottage cheese and yogurt, plus green chiles for a soft kick. Friends ask for the enchilada chicken recipe and I smile since the method is simple and the pay off feels big. Use any cooked chicken you have. Add a little cheese for pull and stack the pan tight. Bake until the edges bubble and the top looks golden in spots. If you cook for mixed eaters, tuck a tray of vegetarian enchiladas recipe on the side with beans in place of chicken. That easy swap turns into a veggie enchilada recipe that still hits the spot. This pan earns a spot on my table when I crave the best enchiladas recipe and yes it might be the best enchilada recipe I make at home.
Table of Contents
- 1) Key Takeaways
- 2) Easy High Protein Chicken Enchiladas with White Sauce Recipe
- 3) Ingredients for High Protein Chicken Enchiladas with White Sauce
- 4) How to Make High Protein Chicken Enchiladas with White Sauce
- 5) Tips for Making High Protein Chicken Enchiladas with White Sauce
- 6) Making High Protein Chicken Enchiladas with White Sauce Ahead of Time
- 7) Storing Leftover High Protein Chicken Enchiladas with White Sauce
- 8) Try these Main Course next
- 9) High Protein Chicken Enchiladas with White Sauce
- 10) Nutrition
1) Key Takeaways
- White sauce stays light and creamy from cottage cheese and yogurt
- Rotisserie chicken keeps prep fast and tidy for weeknights
- Swaps work well such as beans for a vegetarian pan
- The bake sets in under one hour and serves six
- Recipe by Camila for Camila Cooks at https://www.camilacooks.com
2) Easy High Protein Chicken Enchiladas with White Sauce Recipe
I reach for High Protein Recipes when schedules stretch and dinner needs calm. High Protein Recipes help me keep focus and still cook food that hugs the table. For this pan I keep the work simple and the flavor bright with lime and green chiles. Readers ask for an enchilada recipe chicken that stays juicy and this one does that with ease.
On Camila Cooks I keep a short list of pantry goods that carry me through busy days. Tortillas wait in the drawer. Chicken rests in the fridge. Sauce blends fast. The texture stays smooth and it clings to every fold. The site link sits here so you can peek at more ideas from Camila https://www.camilacooks.com
I test and taste until the balance lands right. The method reads quick and it still gives comfort. The mix works for family night or a small crowd and it scales without fuss. If a friend asks for the best enchiladas recipe I send this page and dinner shows up warm. It even nudges into a gentle best enchilada recipe claim at my house.
3) Ingredients for High Protein Chicken Enchiladas with White Sauce
Cooked shredded chicken tender pieces mix well and carry lime and chile notes. This base keeps the filling moist and gives steady protein for balance in each bite which fits a high protein dinners plan.
Flour or corn tortillas soft rounds roll tight and hold the filling. Warm them first so they bend without tearing and you get a neat tray every time that fits a veggie pan or a meat pan.
Cottage cheese and Greek yogurt this pair blends into a smooth white sauce with light tang and rich body. It keeps the total lighter than cream and locks to the tortillas in the oven for clean slices.
Chicken broth and diced green chiles broth thins the sauce to a pour. Chiles add soft heat and fresh aroma. The pan smells bright when it bakes which draws everyone to the kitchen fast.
Lime juice garlic cumin and onion powder these lift the filling and round the sauce. A small squeeze of lime wakes the chicken. Garlic and cumin sit in the background and give depth to a vegetarian enchiladas recipe as well.
Shredded Mexican blend cheese a handful goes in the filling and a handful finishes the top. You get melt and pull and just enough color when the pan comes out.
4) How to Make High Protein Chicken Enchiladas with White Sauce
Step one blend the sauce cottage cheese yogurt broth half the chiles garlic cumin and onion powder go in a blender. Mix until smooth. The texture should pour like cream which suits a protein packed recipe that still feels light.
Step two warm and season pour the sauce into a pan and warm it over medium heat. Taste and add salt or more broth as needed. You want a spoon to hold a thin coat.
Step three mix the filling in a bowl toss chicken lime juice one cup cheese a little warm sauce the rest of the chiles and black pepper. The mix should look moist not runny.
Step four build the pan heat the oven to three hundred fifty F. Oil a thirteen by nine dish. Spoon a thin layer of sauce on the bottom. Fill tortillas with the chicken mix then roll and place seam down.
Step five bake and rest cover the rolls with the rest of the sauce and the last cup of cheese. Bake until the edges bubble and the top shows light color about thirty minutes. Rest ten minutes then serve.
5) Tips for Making High Protein Chicken Enchiladas with White Sauce
Warm tortillas so they do not crack. A quick pass on a dry pan works well. If you use corn place them under a damp towel and steam for a minute and they roll smooth.
Use rotisserie chicken when the day runs long. The texture holds and the flavor stays steady. For high protein dinners this shortcut keeps timing on track and still feeds a crowd with ease.
Test the salt at the stove not at the table. The sauce needs enough to brighten the dairy. A pinch at a time keeps control and gives a clean finish with each bite.
6) Making High Protein Chicken Enchiladas with White Sauce Ahead of Time
I build the tray in the morning and chill it. The sauce thickens as it sits so I keep a small cup of broth ready for a splash before the bake. That resets the pour and the pan bakes even.
For high protein meal prep I portion the rolls into single serve containers. The reheat stays kind and the sauce loosens with a spoon of broth. Lunch stays bright and filling through the week.
If friends skip meat I set a veggie enchilada recipe next to the chicken tray. Beans stand in well and the same white sauce ties both trays together. Everyone eats and no one feels left out.
7) Storing Leftover High Protein Chicken Enchiladas with White Sauce
Leftovers cool on the counter for fifteen minutes then move to airtight boxes. The sauce sets a bit in the fridge and keeps nice texture. Mark the date so you track freshness with ease.
Reheat in a small dish at three hundred twenty five F until hot through. A spoon of broth brings the sauce back to silky. For the best enchiladas recipe feel use the oven not the microwave when time allows.
Freezing works for up to two months. Wrap tight and tuck into the coldest spot. Thaw in the fridge for a day before you warm and serve. The edges still crisp and the center stays tender.
8) Try these Main Course next
9) High Protein Chicken Enchiladas with White Sauce
High Protein Recipes Chicken Enchiladas with White Sauce
Ingredients
For the White Sauce
- 1 cup low fat cottage cheese
- 1 cup plain Greek yogurt
- 2 tablespoons cream cheese, softened
- 1 cup low sodium chicken broth, plus more as needed
- 1 can diced green chiles, divided
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
For the Enchiladas
- 3 cups cooked shredded chicken
- 1 tablespoon lime juice
- 2 cups shredded Mexican blend cheese, divided
- 10 small flour tortillas
- 2 tablespoons chopped cilantro
- Freshly ground black pepper to taste
Optional Vegetarian Swap
- 3 cups cooked pinto beans or black beans in place of chicken
Instructions
Make the Sauce
- Blend cottage cheese, yogurt, cream cheese, broth, half the green chiles, garlic, cumin, onion powder, and salt until smooth and pourable.
- Warm the sauce in a saucepan over medium heat and thin with broth until it coats a spoon.
Fill the Tortillas
- Heat oven to 350 F and lightly oil a 13 by 9 inch baking dish.
- In a bowl mix chicken, lime juice, 1 cup cheese, a half cup of the warm sauce, the remaining chiles, and pepper.
- Spoon a little sauce in the baking dish to lightly cover the bottom.
- Divide filling among tortillas and roll snug. Place seam side down in the dish.
Bake
- Pour the remaining sauce over the tortillas and scatter the last cup of cheese on top.
- Bake until bubbling around the edges and the top shows light color, about 25 to 30 minutes.
- Rest 10 minutes, then finish with cilantro and serve.
10) Nutrition
One serving gives strong protein and steady energy. For numbers use the nutrition card on Camila Cooks. I track calories protein carbs fat and sodium for clear info. This helps with High Protein Recipes goals and supports planning for the week.
The sauce leans lighter than cream which trims calories while keeping comfort. The filling gives thirty plus grams of protein when you portion with care. That works for training days and long work days as well.
The method slides into an enchilada chicken recipe or a vegetarian path with beans. Either way you get balance and a calm finish at the table. For details and more ideas visit Camila at https://www.camilacooks.com
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