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Delicious high protein chicken enchiladas topped with white sauce

High Protein Chicken Enchiladas

Delicious and hearty enchiladas packed with shredded chicken, creamy sauce, and flavorful spices, perfect for a quick weeknight dinner.
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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
  

For the filling
  • 2 cups shredded chicken Use rotisserie chicken for convenience.
  • 1 can diced green chiles
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste Salt and pepper
For assembly
  • 8 pieces corn tortillas Can substitute with gluten-free tortillas.
  • 1 cup white sauce Store-bought or homemade.
  • 1 cup shredded cheese Mozzarella or cheddar recommended.
  • Fresh cilantro for garnish Fresh cilantro Optional garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, stir together the shredded chicken, diced green chiles, cumin, garlic powder, salt, and pepper.
Assembly
  1. Take a corn tortilla, fill it with the chicken mixture, and roll it up tightly. Place it seam-side down into a baking dish. Repeat this step for all tortillas.
  2. Pour the white sauce evenly over the rolled enchiladas.
  3. Generously sprinkle shredded cheese on top.
Baking
  1. Place the dish in the oven and bake for 20-25 minutes until the cheese is bubbly and golden brown.
  2. If desired, garnish with fresh cilantro before serving hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap well to prevent freezer burn and freeze for up to three months.