Description
A protein-packed meal featuring tender chicken enchiladas smothered in a creamy white sauce, served with crispy fries for a satisfying crunch.
Ingredients
Scale
- 2 cups cooked shredded chicken (about 38g protein)
- 6 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups frozen french fries
- 1 tbsp olive oil
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss frozen fries with olive oil and bake for 20-25 minutes until crispy.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a roux.
- Gradually add chicken broth, stirring constantly until the sauce thickens.
- Stir in sour cream, garlic powder, onion powder, salt, and pepper to make the white sauce.
- Mix shredded chicken with 1/2 cup of the white sauce.
- Fill each tortilla with chicken mixture and roll tightly. Place seam-side down in a baking dish.
- Pour remaining white sauce over enchiladas and top with shredded cheese.
- Bake for 15-20 minutes until cheese is bubbly and golden.
- Serve hot with crispy fries and garnish with cilantro if desired.
Notes
- Use rotisserie chicken for quicker prep.
- For extra spice, add diced jalapeños to the chicken filling.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas with fries
- Calories: 680
- Sugar: 3g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
Keywords: high protein, chicken enchiladas, white sauce, crispy fries, easy dinner