Enchiladas are one of my favorite meals: full of protein, comforting, and endlessly adaptable. I enjoy making them in many different ways, and this version comes from my Easy Macro Meals cookbook. These Creamy Chicken Enchiladas are richer than some of my leaner enchilada recipes, but they’re absolutely worth including in your meal rotation for a satisfying, high-protein dinner.
This version features a creamy white sauce and I originally built it around my easy crockpot or Instant Pot Greek shredded chicken. You can, of course, substitute plain shredded chicken or even shredded pork if that’s what you have on hand. The mild flavors pair perfectly with the cheese and green chiles in the sauce.
Lately I’ve been making single-serve versions for meal prep, and they’ve sparked a lot of conversation on social media. Some people say if you don’t roll the tortillas, they don’t count as enchiladas. Call them stacked enchiladas, enchilada-inspired, enchilada lasagne, or enchilasagne—whatever you prefer. The individual-size portions are easy to assemble, convenient to reheat, and excellent for planning lunches or dinners throughout the week.
If you try this recipe, please tag me on Instagram — I love seeing your photos and hearing how my recipes work in your kitchens. Sharing your results makes developing new recipes even more rewarding.
This recipe originally appears in Cookbook 3 from my collection. It’s a crowd-pleaser for family dinners and meal prep alike, offering a generous balance of protein, cheese, and a creamy sauce that keeps the tortillas tender while producing a nicely browned top when baked.
Creamy Chicken Enchiladas
Ingredients
- 600g Greek shredded chicken (prepared)
- 12 corn tortillas
- 2 cups Monterey Jack shredded cheese (about 224g)
- 3 tablespoons butter (about 42g)
- 3 tablespoons all-purpose flour (about 22g)
- 1/4 cup chopped onions (about 50g)
- 1/2 cup light sour cream (about 60g)
- 2/3 cup 2% milk
- 1/4 cup canned green chilies, drained
Instructions
- Warm the corn tortillas in the microwave for about 30 seconds to make them flexible and easy to fold.
- Lightly spray or grease a casserole dish so the enchiladas don’t stick.
- Place roughly 50g of cooked shredded chicken in the center of each tortilla and add a small sprinkle of shredded cheese.
- Fold each tortilla and place it seam-side down in the prepared casserole dish, arranging them neatly to fit.
- In a saucepan over medium-low heat, melt the butter and sauté the chopped onions until they soften and become translucent.
- Whisk in the flour slowly; it will clump at first but keep stirring until it forms a smooth roux.
- Gradually add the milk while whisking continuously. Bring the mixture to a gentle boil, then simmer and stir for about 2 minutes until the sauce has thickened.
- Remove the pan from the heat and stir in the light sour cream and drained green chilies until fully combined. Taste and adjust seasoning if desired.
- Pour the creamy sauce evenly over the arranged enchiladas, then sprinkle the remaining Monterey Jack cheese across the top.
- Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until the sauce bubbles around the edges and the cheese on top is golden and slightly crisp.
Nutrition Facts
Creamy Chicken Enchiladas
Serves: 6
| Amount Per Serving:
250g
|
||
|---|---|---|
| Calories | 465 | |
| % Daily Value* | ||
| Total Fat 23 | 35.4% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 29 | 9.7% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 35 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Stay Fit Mom
Notes
You can find this recipe in the MyFitnessPal database by searching for “Stay Fit Mom Creamy Chicken Enchiladas” to track nutrition more precisely.
Category
Dinner Recipes
Recipes