High Protein Chicken Enchiladas
These High Protein Chicken Enchiladas are a creamy, cheesy delight wrapped in warm tortillas, perfect for a family dinner or impressing guests.
Ingredients
Filling Ingredients
- 2 cups shredded chicken Cooked and shredded
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Assembly Ingredients
- 8 small corn tortillas Warm them for pliability
- 1 cup white sauce Use creamy or a lighter version with Greek yogurt
- 1 cup shredded cheese Cheddar or a zesty Mexican blend
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, combine shredded chicken, diced onions, diced bell peppers, garlic powder, cumin, salt, and pepper.
- Warm the tortillas in a skillet or microwave to make them pliable.
Assembly
- Fill each tortilla with the chicken mixture, then roll up and place seam-side down in a baking dish.
- Pour the white sauce over the enchiladas, then top with shredded cheese.
Baking
- Bake for 25-30 minutes or until cheese is bubbly and golden.
- Garnish with cilantro before serving.
Notes
These enchiladas store well in the fridge for 3-4 days and can be frozen for up to 3 months. Reheat in the oven until warm and bubbly.