High-Protein Chicken Enchiladas with Creamy White Sauce

Looking for cheap protein packed meals? These High-Protein Chicken Enchiladas with Creamy White Sauce are just what you need! I remember one family dinner when my son Jake declared he was a 'chicken enchilada expert' after devouring three of these delicious rolls. Trust me, this recipe is a hit with kids and adults alike.

Why You’ll Love It

• They're packed with protein, making them a great choice for healthy meals with shredded chicken.
• You can whip them up on a budget, so they fit perfectly into your high protein weekly meal prep.
• The creamy white sauce adds a delightful twist that everyone will love.
• They're easy to make ahead and freeze for busy nights.

Pure Comfort

These enchiladas are pure comfort food. The warm tortillas filled with tender chicken and smothered in a creamy sauce will make you feel right at home.

What You Need

• 2 cups 2 cups cooked shredded chicken – Use rotisserie chicken for convenience.
• 1 cup 1 cup black beans, drained and rinsed – Substitute with pinto beans if preferred.
• 1 cup 1 cup corn, frozen or canned – Fresh corn can also be used.
• 1 tsp 1 tsp cumin – Adds a warm flavor.
• 1 tsp 1 tsp chili powder – Adjust based on spice preference.
• 8 8 large flour tortillas – Corn tortillas are a gluten-free option.
• 2 cups 2 cups shredded cheese (cheddar or Monterey Jack) – Feel free to mix cheeses.
• 1 cup 1 cup sour cream – Greek yogurt can be a lighter substitute.
• 1 cup 1 cup chicken broth – Homemade broth enhances flavor.
• 1/2 cup 1/2 cup heavy cream – For a lighter version, use half-and-half.

Time to Cook

Prep: 20 minutes | Cook: 30 minutes | Total: 50 minutes | Difficulty: Easy | Make-Ahead: Yes, you can assemble these enchiladas a day in advance.

Steps to Make It

1. Preheat your oven to 350°F. This helps the enchiladas cook evenly and get that perfect bubbly top.
2. In a large bowl, combine the shredded chicken, black beans, corn, cumin, and chili powder. Mix well until everything is coated with those delicious spices.
3. Take a tortilla and spoon about 1/3 cup of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
4. In a separate bowl, whisk together the sour cream, chicken broth, and heavy cream until smooth. This creamy white sauce is what makes these enchiladas extra special.
5. Pour the creamy sauce evenly over the rolled enchiladas, making sure to cover them completely. Sprinkle the shredded cheese on top for that melty goodness.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly golden. The aroma will fill your kitchen, making it hard to wait!
7. Once done, let them cool for a few minutes before serving. This helps the sauce thicken slightly and makes them easier to dish out.

Make It Perfect

• For an extra kick, add diced jalapeños to the chicken mixture.
• If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
• These enchiladas freeze well. Just make sure to wrap them tightly before placing them in the freezer.

Mix It Up

• Swap the chicken for ground turkey or beef for a different flavor.
• Add sautéed bell peppers and onions for extra veggies.

Perfect Partners

• Serve with a side of Mexican rice or a fresh green salad.
• Top with avocado slices or fresh cilantro for added flavor.

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FAQs

Conclusion

These High-Protein Chicken Enchiladas with Creamy White Sauce are not just cheap clean meals; they're also a delicious way to enjoy a high protein dinner on a budget. Give them a try and watch your family fall in love with this easy recipe idea high in protein!

High Protein Chicken Enchiladas with Creamy White Sauce

High Protein Chicken Enchiladas with a creamy white sauce combine shredded chicken, black beans, corn, and spices wrapped in tortillas, topped with cheese and baked to bubbly perfection. This easy, budget-friendly meal is great for meal prep and freezing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Equipment

• Oven
• Baking Dish
• Large bowl
• Whisk

Ingredients

  

Main

• 2 cups cooked shredded chicken Use rotisserie chicken for convenience.
• 1 cup black beans Drained and rinsed; substitute with pinto beans if preferred.
• 1 cup corn Frozen or canned; fresh corn can also be used.
• 1 tsp cumin Adds a warm flavor.
• 1 tsp chili powder Adjust based on spice preference.
• 8 large flour tortillas Corn tortillas are a gluten-free option.
• 2 cups shredded cheese Cheddar or Monterey Jack; feel free to mix cheeses.
• 1 cup sour cream Greek yogurt can be a lighter substitute.
• 1 cup chicken broth Homemade broth enhances flavor.
• 1/2 cup heavy cream For a lighter version, use half-and-half.

Instructions

 

• Preheat your oven to 350°F to cook the enchiladas evenly.
• In a large bowl, combine shredded chicken, black beans, corn, cumin, and chili powder; mix well.
• Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
• Whisk together sour cream, chicken broth, and heavy cream until smooth for the creamy white sauce.
• Pour the sauce evenly over the rolled enchiladas and sprinkle shredded cheese on top.
• Bake for 25-30 minutes until the cheese is bubbly and lightly golden.
• Let the enchiladas cool for a few minutes before serving to thicken the sauce.

Keyword Chicken, Creamy Sauce, easy, enchiladas, high-protein, Meal Prep