Description
Creamy and filling chicken enchiladas made with high protein ingredients, perfect for meal prep and satisfying comfort food cravings.
Ingredients
Main Ingredients
- 2 cups Cooked shredded chicken (Rotisserie chicken works well.)
- 8 pieces Tortillas (Corn, flour, low-carb, or high-protein varieties can be used.)
- 1 cup Greek yogurt (For creamy white sauce.)
- 1 cup Cottage cheese (Blend for a smoother sauce.)
- 1 can Green chiles (Use a small can, mild or hot.)
- 1 teaspoon Garlic powder (Or you can use fresh garlic.)
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- to taste Salt
- to taste Pepper
- 1 cup Shredded cheese (A mix of mozzarella and pepper jack.)
Toppings
- 1/4 cup Cilantro (Chopped.)
- 1 medium Red onion (Sliced.)
- to taste Sliced jalapenos
- 1/2 cup Salsa
- 1 lime Lime (Cut into wedges.)
Instructions
Preparation
- Preheat the oven to 375°F.
- In a large bowl, mix the filling: combine shredded chicken, a handful of cheese, green chiles, Greek yogurt, and a pinch of cumin and chili powder. Taste and add salt.
- Prepare the creamy white sauce by blending Greek yogurt, cottage cheese, garlic, cumin, chili powder, salt, and pepper until smooth. Stir in green chiles.
Assembly
- Spread a thin layer of white sauce at the bottom of the baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the dish.
Baking
- Pour the remaining sauce over the top, sprinkle with cheese, and bake for 20 to 25 minutes until bubbly. Broil for 1-2 minutes for browning, if desired.
Notes
These enchiladas reheat well and can be made ahead of time. Store in the fridge for 3-4 days or freeze for later use. To prevent cracking, warm tortillas before rolling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: Mexican