Description
Try these High Protein Chicken Enchiladas for a satisfying and nutritious meal, perfect for dinner or meal prep.
Ingredients
- For the Filling:
- 2 cups shredded cooked chicken (rotisserie chicken saves time!)
- 1 tbsp chili powder (adjust for spice preference)
- 1 can black beans (optional, for extra protein)
- 1 cup diced bell peppers (optional, mix in your favorites)
- Salt and pepper, to taste
- For the Tortillas:
- 8 tortillas (flour, corn, or whole wheat; whole wheat adds fiber and protein)
- For the Sauce & Topping:
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded low-fat cheese (cheddar, Mexican blend, or mozzarella)
- Optional Garnishes:
- 1/4 cup fresh cilantro
- 1 medium avocado
- 1/2 cup Greek yogurt (alternative to sour cream)
Instructions
- Shred the cooked chicken and mix with chili powder, salt, pepper, and optional black beans or veggies.
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with enchilada sauce.
- Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle cheese on top.
- Bake uncovered for 20–25 minutes until cheese is melted; broil 1–2 minutes for a golden finish.
- Let the enchiladas rest for 5 minutes before slicing and garnish with cilantro, avocado, or Greek yogurt.
Notes
- Use rotisserie chicken to save time.
- Customize with extra veggies or beans for more fiber and protein.
- Broiling at the end gives a golden, melty cheese finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican