Description
Delicious and versatile high-protein chicken enchiladas ready in just 30 minutes, perfect for a busy weeknight meal.
Ingredients
- 2 cups shredded cooked chicken
- 8 small tortillas (flour, corn, or whole wheat)
- 1 cup enchilada sauce
- 1 cup shredded low-fat or high-protein cheese
- ½ cup black beans or corn (optional)
- ½ cup diced bell peppers or other veggies (optional)
- ½ tsp chili powder (optional)
- Salt and pepper, to taste
- Fresh cilantro, avocado, or Greek yogurt for garnish (optional)
Instructions
- Shred the cooked chicken and season it with chili powder, salt, and pepper.
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish, then pour a thin layer of enchilada sauce at the bottom.
- Lay a tortilla flat, spoon chicken mixture in the center, roll it tightly, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
- Bake for 20–25 minutes until cheese melts and bubbles. Optional: broil for 1–2 minutes for a crispy top.
- Let rest for 5 minutes before serving, garnishing with fresh cilantro, avocado, or Greek yogurt if desired.
Notes
For added flavor, sauté veggies before adding to the filling. Warm tortillas briefly for easier rolling.
