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High Protein Chicken Enchiladas Recipe

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★★★★★

4.5 from 121 reviews

Delicious and nutritious High Protein Chicken Enchiladas featuring shredded rotisserie chicken, black beans, and colorful bell peppers, all wrapped in tortillas and baked with enchilada sauce and melted low-fat cheese. This recipe is perfect for a satisfying, protein-packed meal with fresh garnishes like cilantro, avocado, and Greek yogurt.

Ingredients

Scale

Main 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)

Garnishes

  • 1/4 cup Fresh Cilantro (For garnish)
  • 1 medium Avocado (Creamy addition)
  • 1/2 cup Greek Yogurt (Alternative to sour cream)

Instructions

  1. Prepare the chicken mixture: Shred the cooked chicken and combine it with chili powder, salt, pepper, and if using, black beans and diced bell peppers. Mix well to ensure even seasoning.
  2. Preheat the oven: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with enchilada sauce to prevent sticking and add flavor.
  3. Assemble the enchiladas: Spoon the chicken mixture onto each tortilla, roll them up tightly, and place each rolled tortilla seam-side down in the prepared baking dish, arranging them snugly side by side.
  4. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Then, sprinkle the shredded low-fat cheese generously on top.
  5. Bake: Place the baking dish uncovered in the oven and bake for 20–25 minutes, or until the cheese is fully melted and bubbly.
  6. Broil for crispness: For a golden and slightly crispy cheese topping, broil the enchiladas for 1-2 minutes, watching carefully to prevent burning.
  7. Rest and garnish: Let the enchiladas sit for 5 minutes after baking to set. Garnish with fresh cilantro, sliced avocado, and a dollop of Greek yogurt before serving.

Notes

  • For added fiber and protein, use whole wheat tortillas instead of flour or corn.
  • If you prefer a spicier dish, increase the amount of chili powder or add a pinch of cayenne pepper.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
  • To make this recipe dairy-free, omit the cheese or substitute with a plant-based cheese alternative and use coconut or almond yogurt instead of Greek yogurt.
  • Rotisserie chicken significantly cuts down prep time but freshly cooked, shredded chicken can be substituted.

Keywords: high protein chicken enchiladas, healthy enchilada recipe, baked chicken enchiladas, low-fat Mexican dinner, easy chicken enchiladas

Find it online: https://leofoster.com/high-protein-chicken-enchiladas-recipe/