High Protein Chicken Enchiladas
These high-protein chicken enchiladas combine familiar flavors in a cozy dish, perfect for busy weeknights or family gatherings.
Ingredients
Main 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 cheese low-fat or high-protein (cheddar, Mexican blend, or mozzarella)
Optional ingredients
- ½ cup black beans or corn adds texture and fiber
- ½ cup diced bell peppers or other veggies for freshness
- ½ tsp chili powder adds warm spice
- to taste salt and pepper enhances overall flavor
- Fresh cilantro, avocado, or Greek yogurt for garnish
Instructions
Preparation
- Preheat your oven to 375°F.
- Combine the shredded chicken and a portion of the enchilada sauce in a mixing bowl.
- Lay out your tortillas on a clean surface.
- Spoon an even amount of the chicken mixture onto the center of each tortilla.
- Roll each tortilla up and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Optional: Sprinkle black beans, corn, or diced bell peppers on top.
- Season with salt, pepper, and optional chili powder.
Cooking
- Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and bubbly.
- Allow the enchiladas to cool for a few minutes before serving.
- Garnish with fresh cilantro, avocado, or Greek yogurt before serving.
Notes
Consider warming the tortillas before filling to make rolling easier. Use a mix of cheese for varied flavor and texture. For added crunch, broil the enchiladas for a couple of minutes after baking. Customize vegetables based on your preference.