High Protein Chicken Enchiladas have become a staple in my kitchen for their incredible flavor and nutritious profile. These enchiladas are not just a meal; they are a celebration of taste and health. Wrapped in soft tortillas, they are filled with tender, seasoned chicken and drenched in a creamy white sauce that elevates this classic Mexican dish. Perfect for those looking to indulge while maintaining a high-protein diet, this dish embodies everything you love about comfort food without the guilt.

Why You’ll Love This High Protein Chicken Enchiladas

There are countless reasons to fall in love with these High Protein Chicken Enchiladas. First, they are incredibly nutritious, making them a great choice for anyone on a high-protein diet. Each serving is packed with protein, making them ideal for muscle building or weight loss. These enchiladas are also versatile; you can easily make Chicken Enchiladas with Extra Protein by adding beans or additional chicken. Furthermore, they can be prepared as Healthy Chicken Enchiladas Recipe with whole wheat tortillas and Greek yogurt. Not to mention, they are easy high protein chicken enchiladas that anyone can make! Cooked in just 50 minutes, they fit perfectly into a busy lifestyle.

Ingredients for High Protein Chicken Enchiladas

Gather these items:

• 2 cups cooked chicken, shredded
• 8 whole wheat tortillas
• 1 cup Greek yogurt
• 1/2 cup shredded cheese
• 1/4 cup milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

How to Make High Protein Chicken Enchiladas Step-by-Step

1. Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Step 2: In a medium bowl, combine shredded chicken with olive oil, cumin, salt, and black pepper. Mix well to season the chicken.
3. Step 3: In a separate bowl, whisk together Greek yogurt, milk, and garlic powder to create the creamy white sauce.
4. Step 4: Warm tortillas briefly to make them pliable. Spread about 1/4 cup of the white sauce evenly on the bottom of the baking dish.
5. Step 5: Spoon approximately 1/4 to 1/3 cup of the seasoned chicken filling down the center of each tortilla. Sprinkle a small amount of shredded cheese over the chicken. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat for all tortillas.
6. Step 6: Pour the remaining white sauce evenly over the rolled enchiladas. Top generously with the remaining shredded cheese.
7. Step 7: Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
8. Step 8: Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro or diced red onion, if desired.

Pro Tips for the Best High Protein Chicken Enchiladas

Keep these in mind:

• Serve with fresh cilantro or diced red onion for added flavor.
• Store leftovers in an airtight container in the refrigerator.
• For a spicier kick, consider adding jalapeños or hot sauce to the filling.
• Experiment with different types of cheese for varied flavor profiles.

Best Ways to Serve High Protein Chicken Enchiladas

These delicious enchiladas can be served in various ways. Pair them with a fresh salad for a light meal or serve them alongside some black beans for added protein. You might also enjoy them with a dollop of guacamole for extra creaminess or as a part of a festive taco night!

How to Store and Reheat High Protein Chicken Enchiladas

To store your High Protein Chicken Enchiladas, place them in an airtight container and refrigerate. They will last for up to 3 days. When ready to enjoy, simply reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. This makes for an excellent meal prep option!

Frequently Asked Questions About High Protein Chicken Enchiladas

What’s the secret to perfect High Protein Chicken Enchiladas?

The secret lies in the seasoning of the chicken and the creaminess of the white sauce. Make sure to season well and let the enchiladas rest before serving to allow the flavors to meld together.

Can I make High Protein Chicken Enchiladas ahead of time?

Absolutely! You can prepare the enchiladas a day before and store them in the refrigerator. Just bake them before serving for a quick and easy meal!

How do I avoid common mistakes with High Protein Chicken Enchiladas?

To avoid soggy enchiladas, make sure to not overfill them and ensure the tortillas are warm and pliable before rolling. This helps in keeping them intact and reduces the risk of tearing.

Variations of High Protein Chicken Enchiladas You Can Try

There are numerous ways to switch up your High Protein Chicken Enchiladas. Consider making a High Protein Chicken Enchilada Casserole by layering ingredients instead of rolling them. Alternatively, try Spicy High Protein Chicken Enchiladas by incorporating diced green chilies or hot sauce into the filling. For a low-carb option, use cauliflower tortillas instead of traditional ones.

For more information on the health benefits of high-protein diets, check out this article on Healthline. If you’re interested in exploring more recipes, visit our recipe category for a variety of delicious options. You can also learn about the nutritional benefits of chicken as a protein source.

High Protein Chicken Enchiladas: 7 Irresistible Recipes

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• Author: Jessica
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: High Protein

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Description

High Protein Chicken Enchiladas With White Sauce transform a beloved classic into a nutrient-packed powerhouse. Succulent, seasoned chicken is wrapped in soft tortillas, all bathed in a creamy white sauce.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 8 whole wheat tortillas
• 1 cup Greek yogurt
• 1/2 cup shredded cheese
• 1/4 cup milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine shredded chicken with olive oil, cumin, salt, and black pepper. Mix well to season the chicken.
3. In a separate bowl, whisk together Greek yogurt, milk, and garlic powder to create the creamy white sauce.
4. Warm tortillas briefly to make them pliable. Spread about 1/4 cup of the white sauce evenly on the bottom of the baking dish.
5. Spoon approximately 1/4 to 1/3 cup of the seasoned chicken filling down the center of each tortilla. Sprinkle a small amount of shredded cheese over the chicken. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat for all tortillas.
6. Pour the remaining white sauce evenly over the rolled enchiladas. Top generously with the remaining shredded cheese.
7. Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
8. Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro or diced red onion, if desired.

Notes

• Serve with fresh cilantro or diced red onion for added flavor.
• Store leftovers in an airtight container in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 350
• Sugar: 2g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg