Description
Delicious and hearty high protein chicken enchiladas filled with creamy cottage cheese, topped with a rich white sauce and baked to perfection.
Ingredients
Scale
- 2 cups shredded chicken
- 8 corn tortillas
- 1 cup cottage cheese or Greek yogurt
- 1 cup shredded cheese (Cheddar or mozzarella)
- 1 cup white sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, cottage cheese, garlic powder, onion powder, salt, and pepper until well mixed.
- Warm the corn tortillas in the microwave for 30 seconds or on a skillet until pliable.
- Scoop a spoonful of the chicken mixture into each tortilla and roll tightly.
- Place rolled enchiladas seam side down in a baking dish.
- Pour white sauce over the enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes until cheese is golden and bubbly.
- Garnish with fresh chopped cilantro before serving.
Notes
Make-ahead tips: Assemble the enchiladas a day in advance and bake when ready. You can also air fry them for added crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: enchiladas, chicken, high protein, Mexican, comfort food, weeknight meals