White Sauce Greek Yogurt Enchiladas

Here is my favorite Greek yogurt enchiladas recipe, with tender chicken, creamy Greek yogurt sauce, pepper jack cheese, and green chiles all wrapped up in soft tortillas.

These enchiladas have become our go-to weeknight dinner because they’re lighter than traditional enchiladas but still packed with flavor. The Greek yogurt keeps everything creamy without being too heavy, and my kids actually ask for seconds!

What Kind of Greek Yogurt Should I Use?

For this enchilada recipe, you’ll want to use plain Greek yogurt with a decent fat content – either 2% or full-fat works great. The thicker consistency of Greek yogurt holds up better to baking than regular yogurt, and it won’t make your enchiladas watery. Avoid using non-fat Greek yogurt if you can, since it tends to separate when heated and can give you a grainy texture in the sauce. If you only have regular yogurt on hand, you can strain it through cheesecloth for about 30 minutes to thicken it up, but Greek yogurt straight from the container is your easiest bet.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Greek yogurt: You can use sour cream instead of Greek yogurt in both the filling and sauce. The texture and tang will be similar, though slightly richer. Regular yogurt works too, but drain it for 30 minutes in a cheesecloth to remove excess liquid first.
• Chicken: Ground turkey, shredded turkey, or even ground beef work well here. You could also make these vegetarian by using black beans or a mix of sautéed vegetables like zucchini and bell peppers.
• Pepper jack cheese: Monterey jack, cheddar, or a Mexican cheese blend all work great. If you want less spice, go with regular Monterey jack or mild cheddar.
• Green chiles: If you can’t find canned green chiles, use 1-2 fresh poblano or Anaheim peppers (roasted and chopped). You can also use pickled jalapeños for more heat, but use less since they’re spicier.
• Tortillas: Flour tortillas are traditional, but corn tortillas work if you prefer them. Just warm them up first so they don’t crack when rolling.

Watch Out for These Mistakes While Cooking

The biggest mistake with enchiladas is skipping the step of warming your tortillas before rolling – cold tortillas crack and tear easily, so microwave them for 30-40 seconds or wrap them in a damp towel to make them pliable.

Another common error is adding the yogurt to the sauce while it’s still boiling, which can cause it to curdle and separate, so make sure to reduce the heat to a simmer first and stir constantly as you mix it in.

Don’t overfill your tortillas with the chicken mixture – stick to about 1/3 cup per tortilla and keep the filling toward the center, which makes rolling much easier and prevents them from bursting open in the oven.

Finally, resist the urge to skip greasing your baking dish, as the yogurt-based sauce can stick badly to the bottom, making serving a messy challenge.

What to Serve With Greek Yogurt Enchiladas?

These enchiladas are pretty filling on their own, but I love serving them with classic Mexican rice and refried beans on the side to make it a complete meal. A fresh pico de gallo or a simple tomato and avocado salad adds a nice cool contrast to the creamy, cheesy enchiladas. If you want to keep things light, try a crisp romaine salad with lime dressing, or just set out some tortilla chips with guacamole and salsa for scooping. Don’t forget to have extra lime wedges, cilantro, and sliced jalapeños on the table so everyone can customize their plate however they like.

Storage Instructions

Store: These enchiladas keep really well in the fridge for up to 4 days. Just cover the baking dish tightly with foil or transfer individual portions to airtight containers. The yogurt sauce might look a little separated when cold, but it comes back together perfectly when you reheat them.

Freeze: You can freeze these for up to 3 months, either before or after baking. If freezing unbaked, wrap the dish tightly in plastic wrap and then foil. For already baked enchiladas, let them cool completely first, then wrap well and freeze. They’re great to have ready for busy weeknights!

Reheat: Warm up refrigerated enchiladas covered with foil at 350°F for about 20 minutes, or until heated through. If reheating from frozen, let them thaw in the fridge overnight first, or add an extra 15-20 minutes to the baking time. You can also microwave individual portions for 2-3 minutes on medium power.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 180-200 g
• Fat: 130-145 g
• Carbohydrates: 280-310 g

Ingredients

For the filling:

• 12 tortillas
• 2.5 cups chicken (shredded or cut into 1/2-inch cubes)
• 1 cup greek yogurt (I use Fage Total 5% for the creamiest texture)
• 4 oz green chiles
• 2 cups pepper jack cheese
• 3 garlic cloves (freshly minced for best flavor)
• 1.25 tsp salt
• 0.75 tsp pepper
• 1.25 tsp cumin
• 0.75 tsp garlic powder

For the sauce:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 tbsp flour
• 1.75 cups chicken broth
• 1.25 cup greek yogurt (tempered to room temperature to prevent curdling)
• 1 tsp pepper
• 1.25 tsp salt
• 4 oz green chiles
• 0.5 tsp onion powder
• 0.25 tsp cayenne pepper
• 1.5 cups pepper jack cheese (freshly grated for a smoother melt)

For toppings (optional):

• lime wedges
• fresh cilantro
• jalapenos (sliced into thin rounds)

Step 1: Prepare Mise en Place and Preheat

• 3 garlic cloves
• 1.25 tsp cumin
• 0.75 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp cayenne pepper
• 1.25 tsp salt
• 1 tsp pepper
• 1.5 cups pepper jack cheese

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

While the oven heats, mince your garlic cloves and measure out all dry spices (salt, pepper, cumin, garlic powder, onion powder, and cayenne).

Grate the pepper jack cheese if it isn’t already grated—freshly grated melts much more smoothly than pre-shredded.

Remove the 1.25 cups of yogurt from the refrigerator and let it sit on the counter for a few minutes to take the chill off; this prevents it from curdling when added to the warm sauce.

Step 2: Build the Green Chile Sauce

• 3 tbsp butter
• 3 tbsp flour
• 1.75 cups chicken broth
• spice mixture from Step 1

Melt 3 tablespoons of butter in a medium pot over medium heat.

Once melted, add 3 tablespoons of flour and whisk continuously for about 1-2 minutes to create a roux—this cooks out the raw flour taste and thickens the sauce.

Pour in the 1.75 cups of chicken broth gradually while whisking to prevent lumps from forming.

Add the spice mixture from Step 1 (salt, pepper, garlic powder, onion powder, and cayenne), stirring to combine evenly.

Step 3: Finish the Sauce and Incorporate Green Chiles

• 1.25 cup greek yogurt
• 4 oz green chiles

Bring the broth mixture to a gentle boil, stirring occasionally, then reduce heat to medium-low and let it simmer for 3-5 minutes until slightly thickened.

Remove from heat and slowly pour in the room-temperature yogurt from Step 1 while stirring constantly—this prevents curdling and ensures a creamy texture.

Fold in the 4 oz of green chiles for the sauce.

I like to taste the sauce at this point and adjust the seasoning if needed; green chiles can vary in intensity, so you might want a pinch more salt or cumin.

Set aside to cool slightly.

Step 4: Prepare the Chicken Filling

• 2.5 cups chicken
• 3 garlic cloves
• 1 cup greek yogurt
• 4 oz green chiles
• 1.25 tsp salt
• 0.75 tsp pepper
• 1.25 tsp cumin
• 1.5 cups pepper jack cheese

In a large mixing bowl, combine the 2.5 cups of shredded chicken, minced garlic from Step 1, 1 cup of greek yogurt, 4 oz of green chiles, the remaining 1.25 teaspoon salt, 0.75 teaspoon pepper, and 1.25 teaspoon cumin.

Mix thoroughly until the chicken is evenly coated and all ingredients are distributed.

Fold in 1.5 cups of the pepper jack cheese to complete the filling.

This mixture should be creamy and well-seasoned.

Step 5: Warm and Fill the Tortillas

• 12 tortillas
• 1/2 cup green chile sauce from Step 3
• chicken filling from Step 4

Warm the 12 tortillas in the microwave wrapped in a damp paper towel for 30-40 seconds to make them pliable and easier to roll without cracking.

Spread approximately 1/2 cup of the green chile sauce from Step 3 evenly across the bottom of your prepared baking dish.

Working with one tortilla at a time, place about 1/3 cup of the chicken filling from Step 4 slightly off-center on each tortilla, then roll it tightly and place seam-side down in the baking dish.

Repeat until all tortillas are filled and arranged in a single layer.

Step 6: Assemble and Bake the Enchiladas

• remaining green chile sauce from Step 3
• remaining pepper jack cheese

Pour the remaining green chile sauce from Step 3 evenly over the top of the rolled tortillas, making sure each one gets covered.

Sprinkle the remaining 1.5 cups of pepper jack cheese (or any extra from your grating) over the sauce.

Bake uncovered in your preheated 375°F oven for 25-35 minutes, until the sauce is bubbling around the edges and the cheese is melted and starting to brown.

If you’d like extra color and crispiness on top, broil for 2-3 minutes under high heat—watch carefully to prevent burning.

Step 7: Rest and Garnish

• lime wedges
• fresh cilantro
• jalapenos

Let the enchiladas rest for 5 minutes out of the oven before serving—this helps them set slightly and makes plating easier.

I always let them cool just a bit because the filling stays hotter longer and the sauce sets up enough that the enchiladas hold together when served.

Arrange on plates and garnish with fresh cilantro, sliced jalapeños for heat, and serve with lime wedges on the side for brightness.

White Sauce Greek Yogurt Enchiladas

Delicious White Sauce Greek Yogurt Enchiladas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Calories: 3350

Ingredients Method

Ingredients

  

For the filling::

• 12 tortillas
• 2.5 cups chicken (shredded or cut into 1/2-inch cubes)
• 1 cup greek yogurt (I use Fage Total 5% for the creamiest texture)
• 4 oz green chiles
• 2 cups pepper jack cheese
• 3 garlic cloves (freshly minced for best flavor)
• 1.25 tsp salt
• 0.75 tsp pepper
• 1.25 tsp cumin
• 0.75 tsp garlic powder

For the sauce::

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 tbsp flour
• 1.75 cups chicken broth
• 1.25 cup greek yogurt (tempered to room temperature to prevent curdling)
• 1 tsp pepper
• 1.25 tsp salt
• 4 oz green chiles
• 0.5 tsp onion powder
• 0.25 tsp cayenne pepper
• 1.5 cups pepper jack cheese (freshly grated for a smoother melt)

For toppings (optional):

• lime wedges
• fresh cilantro
• jalapenos (sliced into thin rounds)

Method

 

1. Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. While the oven heats, mince your garlic cloves and measure out all dry spices (salt, pepper, cumin, garlic powder, onion powder, and cayenne). Grate the pepper jack cheese if it isn't already grated—freshly grated melts much more smoothly than pre-shredded. Remove the 1.25 cups of yogurt from the refrigerator and let it sit on the counter for a few minutes to take the chill off; this prevents it from curdling when added to the warm sauce.
2. Melt 3 tablespoons of butter in a medium pot over medium heat. Once melted, add 3 tablespoons of flour and whisk continuously for about 1-2 minutes to create a roux—this cooks out the raw flour taste and thickens the sauce. Pour in the 1.75 cups of chicken broth gradually while whisking to prevent lumps from forming. Add the spice mixture from Step 1 (salt, pepper, garlic powder, onion powder, and cayenne), stirring to combine evenly.
3. Bring the broth mixture to a gentle boil, stirring occasionally, then reduce heat to medium-low and let it simmer for 3-5 minutes until slightly thickened. Remove from heat and slowly pour in the room-temperature yogurt from Step 1 while stirring constantly—this prevents curdling and ensures a creamy texture. Fold in the 4 oz of green chiles for the sauce. I like to taste the sauce at this point and adjust the seasoning if needed; green chiles can vary in intensity, so you might want a pinch more salt or cumin. Set aside to cool slightly.
4. In a large mixing bowl, combine the 2.5 cups of shredded chicken, minced garlic from Step 1, 1 cup of greek yogurt, 4 oz of green chiles, the remaining 1.25 teaspoon salt, 0.75 teaspoon pepper, and 1.25 teaspoon cumin. Mix thoroughly until the chicken is evenly coated and all ingredients are distributed. Fold in 1.5 cups of the pepper jack cheese to complete the filling. This mixture should be creamy and well-seasoned.
5. Warm the 12 tortillas in the microwave wrapped in a damp paper towel for 30-40 seconds to make them pliable and easier to roll without cracking. Spread approximately 1/2 cup of the green chile sauce from Step 3 evenly across the bottom of your prepared baking dish. Working with one tortilla at a time, place about 1/3 cup of the chicken filling from Step 4 slightly off-center on each tortilla, then roll it tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in a single layer.
6. Pour the remaining green chile sauce from Step 3 evenly over the top of the rolled tortillas, making sure each one gets covered. Sprinkle the remaining 1.5 cups of pepper jack cheese (or any extra from your grating) over the sauce. Bake uncovered in your preheated 375°F oven for 25-35 minutes, until the sauce is bubbling around the edges and the cheese is melted and starting to brown. If you'd like extra color and crispiness on top, broil for 2-3 minutes under high heat—watch carefully to prevent burning.
7. Let the enchiladas rest for 5 minutes out of the oven before serving—this helps them set slightly and makes plating easier. I always let them cool just a bit because the filling stays hotter longer and the sauce sets up enough that the enchiladas hold together when served. Arrange on plates and garnish with fresh cilantro, sliced jalapeños for heat, and serve with lime wedges on the side for brightness.