Name: Delicious High Protein Chicken Enchiladas for Healthy Comfort Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups Shredded Cooked Chicken (Rotisserie chicken saves time!); 1 tablespoon Chili Powder (Adjust for spice preference); 1 can Black Beans (Optional, for extra protein); 1 cup Diced Bell Peppers (Optional, mix in your favorites); Salt, to taste; Pepper, to taste; 8 Tortillas (Flour, Corn, or Whole Wheat) (Whole wheat adds fiber and protein); 2 cups Enchilada Sauce (Store-bought or homemade); 1 cup Shredded Low-Fat Cheese (Cheddar, Mexican Blend, or Mozzarella); 1/4 cup Fresh Cilantro; 1 medium Avocado; 1/2 cup Greek Yogurt (Alternative to sour cream)

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Introduction

These delicious high protein chicken enchiladas offer a healthy twist on a classic comfort food. Packed with shredded chicken, beans, and flavorful spices, they make a satisfying meal that’s easy to prepare and perfect for any night of the week.

Three rolled enchiladas lay side by side on a white speckled plate, each covered with a thick layer of melted yellow and white cheese that mixes with a red sauce seeping from the edges. The tortillas are light tan with visible soft, shredded chicken inside. Dollops of white sour cream sit on top of the middle and right enchiladas, while bright green cilantro leaves are scattered across all three. The plate rests on a white marbled surface with a blurred white bowl filled with red sauce and a woman's hand in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken (rotisserie chicken saves time!)
1 tablespoon chili powder (adjust for spice preference)
1 can black beans (optional, for extra protein)
1 cup diced bell peppers (optional, mix in your favorites)
Salt, to taste
Pepper, to taste
8 tortillas (flour, corn, or whole wheat; whole wheat adds fiber and protein)
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded low-fat cheese (cheddar, Mexican blend, or mozzarella)
1/4 cup fresh cilantro (for garnish)
1 medium avocado (creamy addition)
1/2 cup Greek yogurt (alternative to sour cream)

Instructions

Step 1: Shred the cooked chicken and mix it with chili powder, salt, pepper, and optional black beans or diced bell peppers.
Step 2: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with some of the enchilada sauce.
Step 3: Fill each tortilla with the chicken mixture, roll it tightly, and place it seam-side down in the prepared baking dish.
Step 4: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle shredded cheese on top.
Step 5: Bake uncovered for 20–25 minutes until the cheese is melted and bubbly. For a golden finish, broil for 1-2 minutes, watching carefully.
Step 6: Let the enchiladas rest for 5 minutes before slicing. Garnish with fresh cilantro, sliced avocado, and a dollop of Greek yogurt.

Tips & Variations

For extra heat, add diced jalapeños or hot sauce to the chicken mixture.
Swap chicken for turkey or a plant-based protein for variety.
Use whole wheat tortillas to boost fiber and protein content.
Add corn for a sweet crunch or use different colored bell peppers for a colorful presentation.
Make your own enchilada sauce with chili powder, tomato sauce, and cumin for a fresher flavor.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until warmed through. Avoid reheating on high power too long to keep the chicken moist.

How to Serve

Three rolled tortillas filled with shredded chicken and covered with a warm red-orange sauce sit side by side on a white plate. They are topped with melted white and yellow cheese, creating a soft, gooey texture with some browned spots. Fresh green cilantro leaves are scattered over the top of the enchiladas for a pop of color. The plate is placed on a white marbled surface with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance, cover them, and refrigerate. Bake when ready to serve, adding a few extra minutes if baking from cold.

Can I freeze chicken enchiladas?

Absolutely. Freeze unbaked enchiladas in a tightly covered dish for up to 2 months. Thaw overnight in the fridge before baking, or bake frozen adding additional cooking time.