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Top-down view of six High Protein Chicken Enchiladas in a white dish with golden cheese and fresh garnishes.

High Protein Chicken Enchiladas with Creamy Green Chile Sauce

This High Protein Chicken Enchiladas recipe features shredded chicken wrapped in flour tortillas, smothered in a velvety green chile white sauce and topped with bubbly, toasted Monterey Jack cheese. A macro-friendly, Pinterest-perfect weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs Lean chicken breast cooked and shredded (680g)
  • 6 large Flour tortillas
  • 2 tbsp Butter light (30g)
  • 2 tbsp All-purpose flour (16g)
  • 1.5 cups Chicken broth low sodium (360ml)
  • 1 cup Greek yogurt plain non-fat (245g)
  • 1 can Diced green chiles 4oz (113g)
  • 1.5 cups Monterey Jack cheese shredded (170g)
  • 1 handful Fresh cilantro chopped
  • 1 whole Fresh Jalapeno thinly sliced
  • 1 tsp Dried red chili flakes

Equipment

  • 1 White rectangular ceramic baking dish
  • 1 Large saucepan For the sauce

Method
 

Prepare the Dish
  1. Mix shredded chicken with half of the green chiles and a splash of broth to keep it moist.
  2. Melt butter in a saucepan, whisk in flour for 1 minute. Gradually add chicken broth until thickened. Off heat, stir in Greek yogurt and remaining chiles.
  3. Divide chicken among 6 tortillas, roll tightly, and place in the ceramic dish.
  4. Pour sauce over tortillas, top with Monterey Jack. Bake at 375°F (190°C) for 20 mins, then broil until golden brown spots appear.
  5. Top with fresh cilantro, jalapeno rounds, and red chili flakes before serving.

Notes

Use room temperature Greek yogurt to ensure the sauce stays smooth.
Keep an eye on the broiler to achieve the perfect toasted cheese spots without burning.