High Protein Chicken Enchiladas – 30 Minutes, 7 Ingredients 🐔🌯💪
Whip up these High Protein Chicken Enchiladas in just 30 minutes with only 7 simple ingredients! Packed with flavor and protein, this easy dinner is perfect for busy weeknights, meal prep, or a healthy twist on a classic favorite. Creamy, cheesy, and satisfying in every bite!
Equipment
- 9x13-inch baking dish
- Medium mixing bowl and spoon
- Knife and cutting board
- Oven (or air fryer)
- Optional: spatula for serving
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)
- ½ cup black beans or corn (optional)
- ½ cup diced bell peppers or other veggies (optional)
- ½ tsp chili powder (optional)
- Salt and pepper, to taste
- Fresh cilantro, avocado, or Greek yogurt for garnish (optional)
Instructions
- Prepare Chicken: Shred cooked chicken and season with chili powder, salt, and pepper. Mix with optional beans or vegetables.
- Prepare Baking Dish: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and pour a thin layer of enchilada sauce to prevent sticking.
- Assemble Enchiladas: Lay a tortilla flat. Spoon chicken mixture along the center, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
- Top with Sauce and Cheese: Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top.
- Bake: Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Optional: broil 1–2 minutes for extra browning.
- Serve: 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 during baking.
- Leftovers store well in the fridge for 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.