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High Protein Chicken Enchiladas

These High Protein Chicken Enchiladas are a quick and satisfying weeknight meal made with shredded chicken, enchilada sauce, and cheese, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken (rotisserie or pre-cooked) Main source of protein; use pre-cooked chicken for convenience.
  • 8 small tortillas (flour, corn, or whole wheat) Tortillas are the vehicle for the filling.
  • 1 cup enchilada sauce (store-bought or homemade) Provides moisture and flavor; a bold sauce is preferred.
  • 1 cup shredded low-fat or high-protein cheese (cheddar, Mexican blend, or mozzarella) Keeps the dish rich without excessive heaviness.
Optional Add-ins
  • ½ cup black beans or corn Adds fiber and bulk; optional for filling.
  • ½ cup diced bell peppers or other veggies Introduces brightness and texture; optional.
  • ½ tsp chili powder Optional seasoning, adjust to taste.
  • to taste Salt and pepper Essential for seasoning the filling.
  • to taste Fresh cilantro, avocado, or Greek yogurt for garnish Optional garnishes to enhance flavor.

Method
 

Preparation
  1. Shred cooked chicken and season with chili powder, salt, and pepper. Mix with optional beans or vegetables.
  2. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and pour a thin layer of enchilada sauce to prevent sticking.
Assembly
  1. Lay a tortilla flat. Spoon chicken mixture along the center, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
  2. Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese on top.
Baking
  1. Bake uncovered for 20–25 minutes until cheese is melted and bubbly. For extra browning, optionally broil for 1–2 minutes.
Serving
  1. Let rest for 5 minutes before slicing. Garnish with cilantro, avocado, or Greek yogurt if desired.

Notes

This recipe can be prepped ahead and refrigerated. Adjust the spices and fillings according to personal preference. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.