Introduction
Looking for a warm, comforting dish that packs a protein punch? These High Protein Chicken Enchiladas are the perfect solution! Filled with shredded chicken, creamy cottage cheese, and a burst of flavor from seasonings and enchilada sauce, these enchiladas offer a delightful twist on a classic favorite. And the best part? They are simple to make, making them a great option for busy weeknight dinners!
Ingredients
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 cup low-fat cottage cheese
- 1 cup shredded low-fat cheese (cheddar or Mexican blend)
- 1/2 cup Greek yogurt
- 1 cup corn (canned or frozen)
- 1 can (10 oz) enchilada sauce (red or green)
- 8 whole grain or corn tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cottage cheese, half of the shredded cheese, Greek yogurt, corn, cumin, garlic powder, salt, and pepper. Stir gently to combine all the ingredients until they are well mixed.
- Spread a thin layer of enchilada sauce on the bottom of a large baking dish to prevent sticking.
- Take each tortilla and fill it generously with the chicken mixture, then roll it up tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are fully covered with that rich, savory goodness.
- Sprinkle the remaining shredded cheese evenly over the top for that mouthwatering, melted finish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After that, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and has turned a lovely golden brown.
- Once baked, remove from the oven and let the enchiladas cool for a few minutes. Garnish with fresh cilantro if desired before serving.
Notes or Tips
- For extra flavor, try adding some sautéed bell peppers or onions to the filling.
- If you’re looking to spice things up, add a pinch of chili powder or diced jalapeños to the chicken mixture.
- These enchiladas can be prepared ahead of time and stored in the fridge, then baked when you’re ready to serve!
Cooking Techniques
The key to making perfect enchiladas lies in not overstuffing the tortillas; a little filling goes a long way! Rolling them tightly ensures they hold their shape and makes for an easier, more enjoyable dining experience. Using a mix of low-fat cheeses and Greek yogurt keeps the dish creamy without piling on extra calories, making this a healthier option for your family.
FAQ
- Can I make these enchiladas vegetarian? Absolutely! Substitute the chicken with black beans or your favorite vegetables for a delicious vegetarian option.
- What can I do with leftovers? Leftover enchiladas can be stored in an airtight container in the fridge for up to three days. Reheat them in the oven or microwave until warmed through.
- Can I freeze enchiladas? Yes! Assemble the enchiladas, then freeze them before baking. When ready, bake straight from frozen, adding additional cooking time.
Conclusion
These High Protein Chicken Enchiladas are a fantastic way to enjoy a hearty meal without sacrificing your health goals. With their creamy, cheesy filling and zesty sauce, they will quickly become a family favorite. So grab your ingredients, roll up your sleeves, and enjoy a warm, satisfying dinner that brings comfort in every bite!