Who can resist the aroma of cheesy, saucy chicken enchiladas fresh out of the oven?
Imagine your kitchen filled with the mouthwatering scent of chicken, spices, and melting cheese. These High Protein Chicken Enchiladas whip up quickly and pack a protein punch, making them perfect for dinner any night of the week. They’re creamy, satisfying, and sure to impress—even if you’re just feeding yourself or your family.
Why make this recipe
This recipe is just too easy to pass up! Here’s why you’re going to love it:
- Quick Cleanup: Everything bakes in one dish, meaning less cleanup time afterward. Who doesn’t want that?
- Family-Friendly: Kids adore them, and adults won’t be able to get enough. It’s a win-win!
- Budget-Friendly: You can whip this up without breaking the bank, so your wallet stays as happy as your stomach.
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups shredded chicken
- 8 small corn tortillas
- 1 cup white sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions
Let’s get cooking! Follow these easy steps:
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the shredded chicken, diced onions, diced bell peppers, garlic powder, cumin, salt, and pepper.
- Warm the tortillas in a skillet or microwave until they are pliable.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a baking dish.
- Pour the white sauce over the enchiladas and top with shredded cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden. Garnish with cilantro before serving.
How to make High Protein Chicken Enchiladas (Overview)
Making these enchiladas is as simple as pie—well, simpler than pie! Start by mixing together your juicy chicken, colorful veggies, and spices in a bowl. Give those tortillas some warming love so you can easily roll them up with your savory filling. After a quick layering of sauce and cheese, it’s time to pop them in the oven. Pro tip: Don’t skip covering them with foil for the first 15 minutes to keep them moist!
How to serve High Protein Chicken Enchiladas
Once you uncover those golden cheesy enchiladas, just imagine the colors and aromas! Serve them on a platter with a sprinkle of fresh cilantro on top for a pop of green. Consider adding a side of zesty salsa or a dollop of guacamole for added flavor. Your guests (or dinner companions) will be gawking at the deliciousness!
How to store High Protein Chicken Enchiladas
If you happen to have leftovers (which is rare!), these enchiladas will last in the fridge for about 3-4 days. For long-term storage, freeze them in an airtight container for up to 3 months. Just make sure to reheat them in the oven or microwave until they’re piping hot all the way through.
Tips to make High Protein Chicken Enchiladas
- Rotisserie chicken works great if you’re in a pinch!
- Want extra creaminess? Add more white sauce between layers.
- Spice it up with some jalapeños for a kick!
- If you prefer a crunch, try broiling them for the last couple of minutes in the oven to brown the cheese.
- Don’t wait until they’re cold—fresh out of the oven is prime time!
Variation
Looking to switch it up? You can easily turn these enchiladas into a vegetarian delight by swapping the chicken for black beans or spiced quinoa. Feel free to experiment with different cheeses or throw in your favorite peppers for a unique twist.
FAQs
Can I make these enchiladas ahead of time?
Absolutely! You can assemble them a day in advance and pop them in the oven right before serving.
What can I use instead of white sauce?
Feel free to use sour cream combined with a bit of chicken broth, or even a homemade enchilada sauce for a different flavor profile.
Can I freeze the High Protein Chicken Enchiladas?
Yes, just make sure to wrap them tightly in plastic wrap and foil. They’ll keep their deliciousness frozen for up to three months!
📌 Pin this recipe for your next cozy dinner night!
High Protein Chicken Enchiladas
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the shredded chicken, diced onions, diced bell peppers, garlic powder, cumin, salt, and pepper.
- Warm the tortillas in a skillet or microwave until they are pliable.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in a baking dish.
- Pour the white sauce over the enchiladas and top with shredded cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.