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High protein chicken enchiladas topped with cheese and fresh herbs

High Protein Chicken Enchiladas

Delicious and easy-to-make high protein chicken enchiladas, perfect for impressing friends or using up leftover chicken.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken Rotisserie chicken from Trader Joe's works well
  • 8 small corn tortillas Use high-quality ones
  • 1 cup white sauce Can use béchamel or creamy ranch
  • 1 cup shredded cheese Cheddar or Monterey Jack recommended
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers Use colorful ones for presentation
  • 1 teaspoon garlic powder Essential for flavor
  • 1 teaspoon cumin Adds warmth
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the shredded chicken, diced onions, diced bell peppers, garlic powder, cumin, salt, and pepper.
  3. Warm the corn tortillas on a pan until pliable.
  4. Fill each tortilla with the chicken mixture and roll tightly.
  5. Place the rolled tortillas seam-side down in a baking dish and pour the white sauce over them.
  6. Sprinkle shredded cheese over the top.
Baking
  1. Bake in the oven for 20-25 minutes until the cheese is shiny and golden.
  2. Serve warm and enjoy.

Notes

These enchiladas can be made ahead of time. Prepare them in advance, cover, and bake later. Can substitute chicken with spinach if desired.