High Protein Chicken Enchiladas
These delicious high protein chicken enchiladas are packed with flavor and nutrition, making them a perfect weeknight dinner option for families or guests.
Ingredients
Main Ingredients
- 2 cups shredded chicken Can use rotisserie chicken for time-saving.
- 1 cup shredded cheese (cheddar or Monterey Jack) Using shredded cheese enhances taste.
- 1 cup enchilada sauce Use quality sauce for the best flavor.
- 8 pieces flour or corn tortillas Corn tortillas can be used as an alternative.
Spices and Vegetables
- 1/2 cup diced onions
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- to taste salt and pepper
Garnish
- to taste Fresh cilantro Optional for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, half of the shredded cheese, diced onions, cumin, garlic powder, salt, and pepper until well combined.
- Spread a little enchilada sauce on the bottom of a baking dish to prevent sticking.
Assembly
- Take a tortilla, fill it with the chicken mixture, roll it up, and place seam-side down in the baking dish.
- Repeat the process with the remaining tortillas until the dish is filled.
- Pour the rest of the enchilada sauce over the top and sprinkle with the remaining cheese.
Baking
- Bake for 20-25 minutes until the cheese is bubbly and lightly browned.
- Garnish with fresh cilantro if desired and serve hot.
Notes
Store leftovers in an airtight container for up to three days. To reheat, use a microwave or oven. This dish also freezes well for up to three months.