Description
A high-protein, creamy white sauce enchilada dish with tender chicken and whole wheat tortillas. Perfect for a hearty family dinner or post-workout meal, offering a balanced blend of flavor and nutrition.
Ingredients
1.5 lbs skinless chicken breasts
12 medium whole wheat tortillas
2 cups vein grated white cheese
1 cup heavy cream
2 cups enchilada sauce
1 tsp chipotle powder
1 cup reduced-sodium chicken broth
Instructions
Dice chicken into 1-1.5 inch cubes. Season with sea salt and black pepper
Preheat oven to 375°F. Place chicken on parchment-lined baking sheet
Roast for 20-25 minutes until internal temperature reaches 165°F
In saucepan, whisk heavy cream, cornstarch (3 tbsp), and broth until smooth
Cook over medium-low heat while stirring constantly for 6-8 minutes
Add enchilada sauce, chipotle powder, and half the cheese when sauce thickens
Simmer 3-4 minutes until stringy, fold in remaining cheese
Spoon sauce into a casserole dish, arrange tortillas in sauce, nestle chicken inside, top with remaining sauce and cheese
Bake at 375°F for 10-15 minutes until bubbly and golden
Notes
Use corn tortillas for gluten-free version
Substitute coconut cream for lactose-free option
Vegan cheese works in 1:1 ratio
Chipotle powder is optional for mildest version
Store leftovers in refrigerator for 4 days or freeze for up to 3 months
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada stack (2-3 pieces)
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 130mg