High Protein Chicken Enchiladas
These High Protein Chicken Enchiladas are a tasty and healthy twist on a classic favorite, packed with flavor and protein, easy to prepare for any occasion.
Ingredients
Main Ingredients
- 2 cups shredded chicken rotisserie for convenience
- 8 pieces corn tortillas or whole-wheat if preferred
- 1 cup white sauce light cream sauce or homemade
- 1 cup shredded cheese cheddar or Monterey Jack
- 1/2 cup chopped onions raw or sautéed
- 1 teaspoon garlic powder essential for flavor
- 1 teaspoon cumin adds warmth and comfort
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine shredded chicken, half of the shredded cheese, chopped onions, garlic powder, cumin, and a sprinkle of salt and pepper. Mix together until well combined.
- Warm the corn tortillas in a skillet for a few seconds on each side until they are pliable.
Assembly
- Spoon a generous amount of the chicken mixture into each tortilla and roll them up tightly.
- Place the filled tortillas in a baking dish seam side down.
- Pour the white sauce over the top and sprinkle with the remaining shredded cheese.
Cooking
- Bake for about 20-25 minutes until heated through and the cheese is bubbly and golden.
- Serve hot and enjoy!
Notes
You can prep these enchiladas in advance by assembling them and storing in the fridge until ready to bake. They can also be stored in an airtight container in the fridge for up to three days.