why make this recipe
High Protein Chicken Enchiladas are a great choice for anyone looking to enjoy a delicious meal without sacrificing health. These enchiladas are packed with protein, thanks to the shredded chicken and Greek yogurt. They are easy to make and perfect for a weeknight dinner. Plus, they are customizable, allowing you to add your favorite toppings or sides.
how to make High Protein Chicken Enchiladas
Ingredients:
- 2 cups shredded chicken
- 8 corn tortillas
- 1 cup low-fat Greek yogurt
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro (for garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- In a pan, heat the olive oil over medium heat and add the minced garlic, cooking until fragrant.
- Add the shredded chicken, cumin, salt, and pepper, and mix well.
- To make the white sauce, combine Greek yogurt and chicken broth in a bowl, whisk until smooth.
- In a tortilla, place some of the chicken mixture and a spoonful of white sauce, roll it up, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas.
- Pour the remaining white sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes or until heated through and the cheese is bubbly.
- Garnish with chopped cilantro before serving.
how to serve High Protein Chicken Enchiladas
Serve the enchiladas hot from the oven. They go well with a side of fresh salad, guacamole, or salsa. You can also add extra toppings like sliced jalapeños or sour cream for added flavor.
how to store High Protein Chicken Enchiladas
To store the enchiladas, let them cool completely. Then, cover them tightly with plastic wrap or transfer them to an airtight container. They can be kept in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To reheat, just warm them in the oven until heated through.
tips to make High Protein Chicken Enchiladas
- Use rotisserie chicken to save time. It’s already cooked and easy to shred.
- For added flavor, consider marinating the chicken beforehand in your favorite spices.
- If you like spicy food, add some diced green chilies or hot sauce to the chicken mixture.
- Experiment with different types of cheese for a unique taste.
variation
You can adapt this recipe by using ground turkey or beef instead of shredded chicken. For a vegetarian option, replace the chicken with black beans or sautéed vegetables.
FAQs
1. Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer them. They will change the texture but will still taste great.
2. Can I make these enchiladas ahead of time?
Absolutely! You can prepare them a day ahead, cover them, and store them in the fridge. Bake them when you’re ready to serve.
3. Is this recipe gluten-free?
Yes, as long as you use gluten-free corn tortillas, this recipe is gluten-free and can be enjoyed by those with gluten sensitivities.
High Protein Chicken Enchiladas
Ingredients
Main ingredients
- 2 cups shredded chicken Use rotisserie chicken for convenience.
- 8 pieces corn tortillas Can substitute with flour tortillas if preferred.
- 1 cup low-fat Greek yogurt For a healthier sauce.
- 1 cup shredded cheese Cheddar or your choice.
- 1 cup chicken broth Use low-sodium if desired.
- 1 tablespoon olive oil For cooking the garlic.
- 1 clove garlic, minced Enhances flavor.
- 1 teaspoon cumin Adds a warm, earthy flavor.
- Salt and pepper to taste Adjust seasoning as needed.
- Chopped cilantro For garnish.
Instructions
Preparation and Cooking
- Preheat your oven to 375°F (190°C).
- In a pan, heat the olive oil over medium heat and add the minced garlic, cooking until fragrant.
- Add the shredded chicken, cumin, salt, and pepper, and mix well.
- To make the white sauce, combine Greek yogurt and chicken broth in a bowl, whisk until smooth.
- In a tortilla, place some of the chicken mixture and a spoonful of white sauce, roll it up, and place it seam-side down in a baking dish.
- Repeat with remaining tortillas.
- Pour the remaining white sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes or until heated through and the cheese is bubbly.
- Garnish with chopped cilantro before serving.