High Protein Chicken Enchiladas
High Protein Chicken Enchiladas are a delicious and satisfying dish that combines juicy chicken, rich cheese, and a medley of spices wrapped in warm tortillas. This recipe transforms simple ingredients into an explosion of flavor that will impress your family and friends at any gathering. Perfect for meal prep or a cozy dinner night, these enchiladas guarantee second helpings!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked, shredded boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 cup enchilada sauce (homemade or store-bought)
- 1 ½ cups shredded cheddar cheese
- 8 corn tortillas
- 1 tsp cumin
- 1 tsp chili powder
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add oil and sauté diced chicken until fully cooked.
- Add minced garlic and chopped onions; cook until onions are translucent.
- Stir in cumin and chili powder, then pour in half the enchilada sauce and simmer.
- Warm tortillas briefly in another skillet for easy rolling.
- Fill each tortilla with the chicken mixture and some cheese; roll tightly.
- Spread remaining enchilada sauce in a baking dish and place rolled tortillas seam-side down.
- Top with additional enchilada sauce and cheese; cover with foil.
- Bake for 20 minutes covered, then uncover and bake for an additional 10 minutes until golden.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg
Keywords: For a vegetarian option, substitute chicken with black beans or sautéed veggies like bell peppers. To increase heat, add diced jalapeños to the filling or sprinkle red pepper flakes on top before baking.