High Protein Chicken Enchiladas
Comforting and simple, these high protein chicken enchiladas combine shredded chicken, tortillas, and enchilada sauce, making them ideal for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie or pre-cooked) Use rotisserie chicken for convenience.
- 8 small tortillas (flour, corn, or whole wheat) Can choose based on preference.
- 1 cup enchilada sauce (store-bought or homemade) Make sure there is enough to coat the dish.
- 1 cup shredded low-fat or high-protein cheese (cheddar, Mexican blend, or mozzarella) High-protein cheese preferred.
- ½ cup black beans or corn Optional ingredients.
- ½ cup diced bell peppers or other veggies Optional ingredients.
- ½ tsp chili powder Optional.
- to taste Salt and pepper Adjust to preference.
- as needed Fresh cilantro, avocado, or Greek yogurt for garnish Optional garnish for serving.
Instructions
Preparation
- Preheat your oven to a suitable temperature.
- In a mixing bowl, combine the shredded chicken, a portion of the enchilada sauce, and optional ingredients like black beans or diced bell peppers. Mix until well incorporated.
- Take a tortilla and spoon a portion of the chicken mixture onto one end. Roll the tortilla tightly around the filling and place seam-side down in a baking dish.
Baking
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle shredded cheese over the tortillas.
- Bake in the preheated oven until the cheese is melted and bubbly.
- Let the enchiladas rest for a few minutes before serving.
- Garnish with fresh cilantro, avocado slices, or Greek yogurt before serving.
Notes
Use shredded rotisserie chicken for convenience. Warm the tortillas slightly to make them pliable. Allow the enchiladas to rest before serving for better flavor melding.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 2g
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