High‑Protein Chicken Enchiladas with White Sauce

Introduction

Imagine a warm casserole filled with soft tortillas brimming with tender shredded chicken, pulled together by a velvety white sauce that wraps around every bite. These enchiladas deliver indulgence and comfort, yet have a clear focus on higher‑protein, satisfying nutrition. The sauce, rather than being heavy and heavy‑handed, is smooth and creamy, with subtle tang and richness that complements the chicken rather than overwhelming it.

As the dish bakes, you’ll catch the aroma of garlic and gentle heat from green chiles, mixed with that signature scent of baking cheese and tortillas just crisping around the edges. When you serve each portion, you’ll find soft layers of chicken, sauce that clings gently, and cheese that blankets everything in golden goodness. This is the kind of meal that feels homey and elegant at once — perfect for a family dinner, or for prepping ahead and enjoying day after day.

Why You’ll Love This Recipe

• Generous servings of lean chicken deliver satisfying protein and keep you full.
• A creamy white sauce gives rich comfort without relying solely on heavy red enchilada glaze.
• Tortillas hold everything together yet bake into a tender, soft structure with crisp edges.
• A balanced entrée with texture, flavour, and hearty satisfaction — not just “cheese and tortilla.”
• Great for make‑ahead: assemble, bake, and even enjoy leftovers with ease.
• Simple enough for a weeknight, special enough to share with guests.

Ingredients

For the Filling & Enchiladas

• 1 lb (≈450 g) boneless, skinless chicken breasts — cooked and shredded
• Salt & freshly ground black pepper, to taste
• 1 cup shredded Mexican cheese blend (reserve extra for topping)
• 1 (4 oz) can diced green chiles, drained
• 10 tortillas (flour or corn, depending on preference)

For the White Sauce

• 1 cup low‑fat cottage cheese (or full‑fat if you prefer richer)
• ¼ cup cream cheese, softened
• 2 oz cotija cheese, crumbled
• 2 cloves garlic, minced
• ½ cup tomatillo salsa (or green salsa)
• ¾ cup shredded Mexican cheese blend
• Salt & pepper, to taste

For Topping & Baking

• Additional shredded cheese (about 1 – 1½ cups)
• Green onion or cilantro, chopped, for garnish
• Optional: extra diced green chiles or thinly sliced jalapeños

Instructions

1. Pre‑heat oven to 350 °F (≈175 °C) and grease a 9 × 13‑inch baking dish.
2. Prepare the chicken: Season cooked, shredded chicken with salt and pepper. In a mixing bowl, combine the shredded chicken, 1 cup of the shredded cheese, and the can of drained green chiles. Stir to incorporate.
3. Make the white sauce: In a blender or food processor, combine cottage cheese, cream cheese, cotija cheese, minced garlic, tomatillo salsa, and ¾ cup of the shredded cheese. Blend until smooth and creamy. Taste and adjust with salt and pepper as needed.
4. Assemble the enchiladas: Pour about ½ cup of the white sauce into the bottom of the prepared baking dish. Lay a tortilla flat, spoon ~2–3 tablespoons of the chicken mixture down the centre, roll tightly, and place seam‑side down into the dish. Repeat until all tortillas are filled and lined up.
5. Add sauce & cheese: Pour the remaining white sauce evenly over the top of the rolled enchiladas. Sprinkle the extra shredded cheese generously over the sauce.
6. Bake: Cover the dish with foil and bake for 20 – 25 minutes, until the sauce is bubbling around the edges. Remove the foil and bake another 5–10 minutes, until the cheese on top is melted and lightly golden.
7. Finish & serve: Remove from oven and let rest for 5 minutes (this helps it set and makes slicing neater). Garnish with chopped green onion or cilantro and additional green chiles or jalapeño slices if using. Serve warm.

You Must Know (Helpful Tips)

• Using shredded cooked chicken — either homemade or rotisserie — saves time and ensures lean protein.
• Blending the white sauce ensures smooth texture and avoids lumps from the cottage or cream cheese.
• Don’t skip the rest time after baking — letting it sit 5 minutes improves texture and sliceability.
• If your sauce seems too thin, you can bake a little longer or increase the cheese topping to help it firm.
• To boost flavour, choose a well‑seasoned tomatillo salsa and flavorful cotija cheese.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a moderate oven (~325 °F) for about 10 minutes until heated through. Add a splash of chicken broth or sauce if it seems dry.
• Freezing (optional): You can freeze individual portions (without garnish) for up to 2 months. Thaw overnight in the fridge and reheat as above.

Ingredient Substitutions

• Chicken: Use a mix of thighs and breasts for more flavour; or use shredded turkey for a twist.
• Tortillas: Corn tortillas for a gluten‑free option or whole‑wheat flour for extra fibre.
• Cottage cheese substitute: Use plain Greek yogurt (½–1 cup) for a thinner sauce texture.
• Tomatillo salsa: Swap with mild green enchilada sauce or green chili sauce; flavour will shift slightly.
• Cheese blend: Use pepper jack for some heat; replace cotija with feta in a pinch.

Serving Suggestions

• Serve alongside a fresh green salad (mixed greens, lime vinaigrette) to balance the richness.
• Add Mexican‑style rice or black beans on the side for a full meal.
• Garnish with avocado slices, sour cream (or Greek yogurt), and pickled jalapeños for extra dimension.
• A crisp drink like sparkling water with lime or a light beer pairs beautifully.

Pro Tips

• For extra cheese pull, finish under the broiler for 1–2 minutes at the end (watch carefully!).
• Use a sharp knife to cut clean slices for presentation.
• If assembling ahead, cover tightly and refrigerate; unbaked, it can wait in the fridge for a few hours before baking.
• To serve as a large batch meal‑prep, cut into generous squares and portion with freezer‑safe dividers.

Frequently Asked Questions (FAQ)

Q1: Can I make this recipe ahead of time?
Yes — assemble the enchiladas in the dish, cover, and refrigerate. When ready to bake, allow an extra 5 minutes in the oven.

Q2: My sauce seemed too runny—what went wrong?
Either the sauce needed more cheese or the bake time was too short. If you notice excess liquid, give it another 5–10 minutes uncovered and sprinkle extra cheese.

Q3: Can I use pre‑shredded rotisserie chicken?
Absolutely — that’s a great time‑saving option and works perfectly.

Q4: Is this dish high in protein?
Yes — with a full pound of chicken plus high‑protein cheese and cottage cheese, you’ll get far more protein per serving than standard enchiladas.

Q5: How can I make it spicier?
Add diced jalapeños or extra green chiles into the chicken mixture, or top with hot sauce before serving.

Q6: Can I make it vegetarian?
Yes — substitute shredded tofu or tempeh seasoned with taco seasoning, and omit chicken broth if you want to keep it vegetarian.

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Rich, satisfying and high in protein — these High‑Protein Chicken Enchiladas with White Sauce bring comfort food to a new level, with creamy layers, tender chicken and hearty flavour that nourish both body and soul. Enjoy!