38g Protein Chicken Enchiladas

image of fresh shredded chicken enchilada sauce tortillas cheese refried beans greek yogurt taco seasoning onions green chiles cilantro garlic arranged on white marble kitchen counter with clear glass bowls rustic wooden kitchen sets soft diffuse daylight

Benjamin

38g Protein Chicken Enchiladas

This high-protein chicken enchiladas recipe is engineered to deliver around 38g of protein per serving, offering gooey, cheesy goodness without sacrificing flavor. It's a quick, creamy comfort food perfect for busy weeknights.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

1/2 cup 1/2 non-fat, plain
Greek Yogurt
2 cups 2 cooked, shredded, lean chicken breast or rotisserie chicken
Shredded Chicken
1 cup 1 low-fat, blended
Low-Fat Cottage Cheese
1 tbsp 1 homemade or store-bought
Taco Seasoning
1/2 cup 1/2 chopped, yellow or white
Chopped Onion
1/2 cup 1/2 diced, optional but recommended
Diced Green Chiles

For the Assembly

8-10 8-10 small corn or low-carb flour tortillas
Small Corn Tortillas
1 cup 1 red, low-sodium
Enchilada Sauce
1 cup 1 low-fat, shredded, Monterey Jack or Mozzarella
Low-Fat Cheese

Optional Toppings

Equipment

oven
9x13 Baking Dish
Mixing bowl
Microwave

Method

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about half a cup of enchilada sauce into the bottom and spread evenly.
In a large bowl, combine shredded chicken, Greek yogurt, blended cottage cheese, chopped onions, taco seasoning, and green chiles. Stir until creamy.
Warm tortillas in microwave between damp paper towels for 30 seconds or dip each in remaining enchilada sauce.
Spoon 1/3 to 1/2 cup filling onto each tortilla, roll tightly, and place seam-down in dish. Repeat for all.
Pour remaining sauce over enchiladas and sprinkle with cheese.
Bake for 18-20 minutes until bubbly and cheese is golden. Broil last minute if desired.
Let rest 5 minutes, then garnish with optional toppings and serve.

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 38gFat: 12g

Notes

Use pre-cooked rotisserie chicken for faster prep. Store leftovers in fridge for 3-4 days or freeze for up to 3 months. Reheat in oven for best results to retain moisture.

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