Description
Delicious and protein-packed chicken enchiladas topped with a creamy white sauce, perfect for post-workout recovery.
Ingredients
Scale
- 2 Chicken Breasts
- 8 Corn Tortillas
- 4 oz Cream Cheese
- 1/2 cup Sour Cream
- 1 cup Monterey Jack Cheese
- 1 cup Chicken Broth
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin
- Salt and Pepper to taste
Instructions
- Prep the Chicken: Cook chicken breasts until cooked through and shred.
- Make the Dreamy White Sauce: Combine cream cheese, sour cream, broth, garlic powder, onion powder, and cumin in a saucepan. Heat until creamy.
- Assemble the Filling: Mix shredded chicken with a portion of the white sauce and half the cheese.
- Fill the Tortillas: Warm tortillas, spoon in the chicken mixture, roll, and place seam-side down in a baking dish.
- Top with White Sauce: Pour remaining sauce over rolled tortillas and sprinkle with cheese.
- Bake: Preheat oven to 350°F (175°C) and bake for 20-25 minutes until cheese is bubbling.
- Serve: Allow to cool slightly and enjoy with optional toppings like cilantro or avocado.
Notes
For a healthier twist, use Greek yogurt instead of sour cream and cream cheese. You can also substitute chicken with black beans or lentils for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 90mg
Keywords: chicken enchiladas, protein, post-workout meal, Mexican cuisine, healthy recipes
