Description
Delicious high-protein chicken enchiladas made with shredded chicken, cheese, and enchilada sauce, all in 30 minutes.
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 the cooked chicken and season it with chili powder, salt, and pepper. Mix in black beans or diced vegetables if desired.
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Pour a thin layer of enchilada sauce on the bottom.
- Assemble Enchiladas: Lay a tortilla flat, spoon the chicken mixture along the center, and roll tightly. Place in the baking dish seam-side down. Repeat with remaining tortillas.
- Top with Sauce and Cheese: Pour remaining enchilada sauce over the assembled tortillas and sprinkle with shredded cheese.
- Bake: Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Broil for an additional 1-2 minutes if desired.
- Serve: Allow to rest for 5 minutes, then garnish with fresh cilantro, sliced avocado, or Greek yogurt as desired.
Notes
For extra flavor, try using different types of cheese or adding more vegetables. Pair with fresh sides like guacamole or a mixed greens salad.
