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
Scale
- 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