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- 2 cups cooked chicken breast, shredded - 1 cup low-fat Greek yogurt - 1 cup shredded low-fat mozzarella cheese - 1 can (10 oz) green enchilada sauce - 1 cup diced green bell pepper - 1/2 cup corn kernels (fresh or frozen) - 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 - Fresh cilantro, chopped (for garnish) You can swap out ingredients to fit your needs. For a dairy-free option, use cashew cream instead of Greek yogurt and a dairy-free cheese. If you're looking for a lower-carb choice, try lettuce wraps instead of tortillas. You can also replace chicken with shredded jackfruit for a vegan twist. These enchiladas are a protein powerhouse. Each serving offers a great balance of protein, fiber, and healthy fats. You get about 25 grams of protein per serving, thanks to the chicken and Greek yogurt. Whole wheat tortillas add fiber, helping with digestion. Plus, veggies like bell peppers and corn boost vitamins and minerals. Enjoy a meal that is both tasty and nutritious! {{ingredient_image_2}} To start, preheat your oven to 350°F (175°C). This is the perfect heat for baking enchiladas. In a large bowl, mix together the chicken, Greek yogurt, half of the mozzarella cheese, green bell pepper, corn, garlic powder, onion powder, cumin, chili powder, and some salt and pepper. Make sure everything is well combined. You want each bite to have great flavor. Next, pour 1/2 cup of green enchilada sauce into your baking dish. This gives a nice base for the enchiladas. Now, take a whole wheat tortilla and place about 1/3 cup of your chicken mixture in the middle. Roll it tightly and place it seam-side down in the dish. Repeat until you use all the tortillas. Once they're all in, drizzle the remaining enchilada sauce on top. Finish by sprinkling the rest of the mozzarella cheese over them. Cover the dish with aluminum foil. This helps keep the cheese from burning. Bake for 20 minutes, then remove the foil. Bake for another 10 minutes until the cheese is bubbly and lightly golden. Once done, let the enchiladas cool for a few minutes. Before serving, add some fresh cilantro on top for a pop of color and flavor. Serve them in the dish with extra cilantro and lime wedges for a fresh touch. Enjoy your high-protein white chicken enchiladas! To get the best taste from your enchiladas, use fresh ingredients. Fresh bell peppers and corn add great flavor. Mix in spices like cumin and chili powder to boost taste. Remember, seasoning is key! Taste your filling before rolling it up. Adjust salt and pepper as needed. Baking at the right temperature makes a big difference. Preheat your oven to 350°F (175°C) before you start. This helps the cheese melt and the flavors blend well. Cover the dish with foil for the first part of baking. This keeps moisture in and prevents burning. Remove the foil later to brown the cheese perfectly. For a complete meal, pair your enchiladas with a simple side salad. A fresh salad adds crunch and balance. Lime wedges are a great touch too. They give a zesty kick that brightens the dish. You can also serve it with black beans or rice for more protein. Pro Tips Use Rotisserie Chicken: For even quicker preparation, consider using store-bought rotisserie chicken. It adds flavor and saves time on cooking and shredding the chicken. Customize Your Veggies: Feel free to mix in other vegetables like spinach, mushrooms, or zucchini for added nutrition and flavor. Just ensure they are chopped finely. Make Ahead: These enchiladas can be assembled ahead of time. Just cover them tightly and refrigerate for up to 24 hours before baking. Extra Creaminess: For an even creamier filling, mix in a little bit of cream cheese with the Greek yogurt. It will enhance the texture and taste! {{image_4}} You can easily make this dish vegetarian. Replace the chicken with cooked beans. Black beans work well. Use 2 cups of black beans in place of the chicken. Add diced zucchini and spinach for extra flavor and nutrients. You can also use a mix of bell peppers for a colorful filling. The Greek yogurt and cheese will still keep it creamy and delicious. To make this recipe gluten-free, swap out the whole wheat tortillas. Look for gluten-free tortillas made with corn or almond flour. They hold up well with the filling. Check the enchilada sauce too; some brands contain gluten. Make sure to choose a gluten-free option. This way, you can enjoy the same great taste without any gluten. If you love heat, add some spice! You can mix diced jalapeños into the filling. Use spicy enchilada sauce for an extra kick. Another idea is to sprinkle crushed red pepper flakes on top before baking. You can also serve the enchiladas with a side of salsa or hot sauce. These options will bring warmth and excitement to your meal! To keep your enchiladas fresh, place them in an airtight container. Make sure the lid seals tightly. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. If you want to freeze the enchiladas, wrap them tightly in plastic wrap. Then place them in a freezer-safe bag or container. They can last for up to two months. Label the bag with the date so you know when to use them. To reheat, you can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil. Bake for about 20 minutes until heated through. If using a microwave, put a damp paper towel over the dish. Heat for 1-2 minutes, checking often. Enjoy your meal! Yes, you can use different cheeses. Cheddar or pepper jack work well. These cheeses add unique flavors to your enchiladas. Just make sure they melt nicely. Avoid very hard cheeses, as they may not melt well. To make this dish dairy-free, replace Greek yogurt with a dairy-free yogurt. Use plant-based cheese for the topping. Almond or cashew cheese can be great options. Check the labels to ensure they fit your dietary needs. These enchiladas pair well with a simple side salad. You can also serve them with guacamole or salsa for extra flavor. Lime wedges add a zesty touch too. For a heartier meal, consider adding black beans or quinoa on the side. This guide covered the main ingredients for high-protein white chicken enchiladas, ways to adjust for different diets, and a health overview. I detailed steps for preparing the filling, assembling, and baking the enchiladas. Tips included flavor improvement and cooking methods for the best results. I also shared variations like vegetarian, gluten-free, and spicy options. Finally, I provided storage tips and answers to common questions. Enjoy creating a meal that is tasty and fits your needs!

Protein-Packed White Chicken Enchiladas

Delicious and healthy enchiladas filled with shredded chicken and Greek yogurt, topped with cheese and green enchilada sauce.
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
  • for garnish fresh cilantro, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, thoroughly combine the shredded chicken, Greek yogurt, half of the shredded mozzarella cheese, diced green bell pepper, corn, garlic powder, onion powder, ground cumin, chili powder, and a sprinkle of salt and pepper. Mix until all ingredients are uniformly blended.
  • Pour 1/2 cup of the green enchilada sauce into the bottom of a baking dish, spreading it evenly.
  • Take a whole wheat tortilla and place approximately 1/3 cup of the chicken mixture in the center. Roll the tortilla tightly around the filling, securing it well. Repeat this process with all tortillas until the filling is used up.
  • Arrange the rolled enchiladas seam-side down in the baking dish.
  • Drizzle the remaining green enchilada sauce generously over the top of the enchiladas.
  • Finish by sprinkling the remaining mozzarella cheese over the sauced enchiladas.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and lightly golden.
  • Once baked, take the dish out of the oven and allow it to cool for a few minutes. Garnish with freshly chopped cilantro before serving.

Notes

Serve with lime wedges and a side salad for a complete meal.
Keyword chicken, enchiladas, healthy, protein-packed