Elevate your dinner with these High Protein Chicken Enchiladas adorned with a Creamy White Sauce. This dish marries rich flavors with artistic presentation, showcasing succulent chicken enveloped in soft tortillas, all drizzled with a velvety sauce. The combination of wholesome ingredients not only satisfies your palate but also brings a touch of elegance to your table.
Why Make This Recipe
- Effortless Yet Elegant: Simple to prepare, perfect for impressing guests.
- Minimal Ingredients: Focus on quality, not quantity, with a concise ingredient list.
- Impressive Flavor: Layers of flavor that surpass conventional enchiladas, thanks to the creamy white sauce.
What makes this recipe stand out is the creamy sauce, crafted with a delicate balance of spices that enhance the natural flavors of the chicken and tortillas.
Ingredients
For the Enchiladas
- 2 cups cooked chicken, shredded (preferably organic)
- 8 small corn tortillas (fresh or lightly toasted)
- 1 cup shredded cheese (Monterey Jack or Pepper Jack)
For the Creamy White Sauce
- 2 tablespoons unsalted butter (room temperature)
- 2 tablespoons all-purpose flour
- 2 cups milk (preferably whole)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped (for garnish)
For Topping
- Additional cheese for melting (optional)
- Sliced avocado (for garnish)
How to Make High Protein Chicken Enchiladas
- Prepare the Filling: In a medium bowl, combine shredded chicken and half of the cheese. Set aside.
- Make the Creamy White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour until golden and smooth, approximately 1-2 minutes. Gradually add milk, whisking continuously until thickened and bubbly. Stir in garlic powder, onion powder, salt, and pepper. Reduce heat and simmer for 5 minutes.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Place a generous spoonful of the chicken mixture into each tortilla, roll tightly, and arrange seam-side down in a greased baking dish.
- Sauce It Up: Pour the creamy white sauce evenly over the rolled enchiladas, ensuring they are well-coated. Sprinkle the remaining cheese on top.
- Bake to Perfection: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
How to Serve High Protein Chicken Enchiladas
Plate the enchiladas elegantly by placing two on each plate and drizzling with extra white sauce. Garnish with fresh cilantro and slices of avocado for color and texture. Serve alongside a light salad for a sophisticated touch.
How to Store High Protein Chicken Enchiladas
To maintain texture and flavor, let the enchiladas cool completely, then cover tightly with foil or plastic wrap. Store in the refrigerator for up to 3 days. For reheating, place in a preheated oven at 350°F (175°C) until warmed through, adding a splash of milk to the sauce if it thickens.
Tips to Make High Protein Chicken Enchiladas
- Use Poached Chicken: Poaching chicken for this recipe ensures moist and flavorful meat.
- Fresh Herbs: Incorporate fresh herbs, such as cilantro or chives, into the filling for an aromatic touch.
- Spice Level: For those who enjoy heat, consider adding diced jalapeños to the chicken mixture.
- Cream Variation: Substitute part of the milk with sour cream for an even richer sauce.
- Tortilla Selection: Opt for homemade tortillas for a true gourmet experience.
Variation
For a refined twist, consider using duck or pork as the protein, which will add depth to the dish. Additionally, a sprinkle of toasted pine nuts as a garnish can elevate the presentation and introduce a delightful crunch.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Yes, rotisserie chicken works beautifully and saves preparation time without compromising flavor.
What can I substitute for the flour in the creamy sauce?
For a gluten-free option, use cornstarch or a gluten-free flour blend.
Is there a dairy-free version of the creamy white sauce?
Absolutely! Use almond or coconut milk as a substitute for the milk and replace butter with olive oil or vegan butter.
Conclusion
These High Protein Chicken Enchiladas with Creamy White Sauce epitomize elegance while remaining simple to prepare. Their rich flavor and beautiful presentation make them an ideal choice for both casual dining and special occasions. Share your thoughts in the comments and consider how you might create your own twist on this classic dish. How would you make this dish your own?
Print
High Protein Chicken Enchiladas with Creamy White Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
Elevate your dinner with these High Protein Chicken Enchiladas adorned with a creamy white sauce that brings rich flavors and artistic presentation to your table.
Ingredients
- 2 cups cooked chicken, shredded (preferably organic)
- 8 small corn tortillas (fresh or lightly toasted)
- 1 cup shredded cheese (Monterey Jack or Pepper Jack)
- 2 tablespoons unsalted butter (room temperature)
- 2 tablespoons all-purpose flour
- 2 cups milk (preferably whole)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Additional cheese for melting (optional)
- Sliced avocado (for garnish)
Instructions
- In a medium bowl, combine shredded chicken and half of the cheese. Set aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour until golden and smooth, approximately 1-2 minutes.
- Gradually add milk, whisking continuously until thickened and bubbly. Stir in garlic powder, onion powder, salt, and pepper. Reduce heat and simmer for 5 minutes.
- Preheat your oven to 375°F (190°C). Place a generous spoonful of the chicken mixture into each tortilla, roll tightly, and arrange seam-side down in a greased baking dish.
- Pour the creamy white sauce evenly over the rolled enchiladas, ensuring they are well-coated. Sprinkle the remaining cheese on top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Notes
For a gluten-free option, substitute flour with cornstarch or a gluten-free flour blend. To maintain texture and flavor, store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg