Description
Whip up these High Protein Chicken Enchiladas in just 30 minutes with only 7 simple ingredients! Creamy, cheesy, and packed with protein, perfect for busy weeknights or meal prep.
Ingredients
- 2 cups shredded cooked chicken (rotisserie or pre-cooked)
- 8 small tortillas (flour, corn, or whole wheat)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded low-fat or high-protein cheese (cheddar, Mexican blend, or mozzarella)
- 1/2 cup black beans or corn (optional)
- 1/2 cup diced bell peppers or other veggies (optional)
- 1/2 tsp chili powder (optional)
- Salt and pepper, to taste
- Fresh cilantro, avocado, or Greek yogurt for garnish (optional)
Instructions
- Shred cooked chicken and season with chili powder, salt, and pepper. Mix with optional beans or vegetables.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and pour a thin layer of enchilada sauce.
- Lay a tortilla flat, spoon chicken mixture along center, roll tightly, and place seam-side down. Repeat with remaining tortillas.
- Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle shredded cheese on top.
- Bake uncovered 20–25 minutes until cheese is melted and bubbly. Optional: broil 1–2 minutes for extra browning.
- Let rest 5 minutes before slicing. Garnish with cilantro, avocado, or Greek yogurt if desired.
Notes
- Warm tortillas slightly before rolling to prevent tearing.
- Use finely shredded chicken for even filling.
- Don’t overfill tortillas to avoid bursting.
- Leftovers store in fridge 3–4 days; reheat gently.
- Freezing option: assemble uncooked enchiladas, cover tightly, freeze up to 2 months. Thaw overnight before baking.
- Customize protein and flavor by adding beans, vegetables, or different cheese types.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Comfort Food, High-Protein, Mexican-Inspired