Name: High Protein Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups Shredded Cooked Chicken (Rotisserie chicken saves time!); 1 tablespoon 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, to taste; Pepper, to taste; 8 Tortillas (Flour, Corn, or Whole Wheat) (Whole wheat adds fiber and protein); 2 cups Enchilada Sauce (Store-bought or homemade); 1 cup Shredded Low-Fat Cheese (Cheddar, Mexican Blend, or Mozzarella); 1/4 cup Fresh Cilantro (For garnish); 1 medium Avocado (Creamy addition); 1/2 cup Greek Yogurt (Alternative to sour cream)

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Introduction

These high protein chicken enchiladas are a delicious and nutritious meal perfect for any day of the week. Packed with shredded chicken, flavorful spices, and melty cheese, they are sure to satisfy your cravings while keeping you fueled.

A white baking dish with a red handle holds seven rolled enchiladas laid side by side, covered in a rich reddish-orange sauce and melted yellow and white cheese dripping down the sides. The enchiladas have a soft texture, and are topped with small green cilantro leaves and some finely chopped herbs, adding a fresh pop of green color. Around the dish, there is a small white dish with chopped green herbs, a bowl of shredded yellow and white cheese, lime wedges, and loose cilantro leaves scattered over a white marbled surface. A green cloth is placed beside the baking dish, and two forks rest on a white plate with blue stripes in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken (rotisserie chicken saves time!)
1 tablespoon 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, to taste
Pepper, to taste
8 tortillas (flour, corn, or whole wheat; whole wheat adds fiber and protein)
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded low-fat cheese (cheddar, Mexican blend, or mozzarella)
1/4 cup fresh cilantro (for garnish)
1 medium avocado (creamy addition)
1/2 cup Greek yogurt (alternative to sour cream)

Instructions

Step 1: Shred the cooked chicken and mix it with chili powder, salt, pepper, and optional black beans or diced bell peppers.
Step 2: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with enchilada sauce.
Step 3: Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Step 4: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle shredded cheese on top.
Step 5: Bake uncovered for 20–25 minutes until the cheese is melted and bubbly. For a golden finish, broil for 1-2 minutes, watching carefully.
Step 6: Remove from the oven and let the enchiladas rest for 5 minutes before slicing. Garnish with fresh cilantro, sliced avocado, and a dollop of Greek yogurt.

Tips & Variations

Use rotisserie chicken to save time without sacrificing flavor.
Swap bell peppers for other veggies like corn or zucchini to customize your enchiladas.
For extra spice, add diced jalapeños or a pinch of cayenne pepper to the chicken mixture.
Whole wheat tortillas add more fiber and protein, making this dish even heartier.
Make it dairy-free by omitting cheese and using avocado or a dairy-free yogurt alternative for topping.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through. You can also microwave individual servings, but the oven helps maintain a better texture.

How to Serve

Two enchiladas are placed side by side on a white plate with blue stripes, each covered in a glossy orange-red sauce topped with melted cheese and sprinkled with green chopped herbs. One enchilada is slightly open at the front, showing shredded chicken inside, soft in texture and light brown in color. Fresh green cilantro leaves rest on top of and around the enchiladas, and a wedge of lime with a bright green peel and pale green flesh sits near the back of the plate. In the background, there is a blurred bowl with yellow corn and melted cheese. The plate sits on a white marbled surface, and a silver fork touches the open enchilada at the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance and refrigerate them covered. Bake them fresh before serving to enjoy the best texture and flavor.

What can I use if I don’t have enchilada sauce?

If you don’t have enchilada sauce on hand, you can substitute with a mix of tomato sauce, chili powder, garlic powder, and cumin to create a similar flavor profile.