Easy High Protein Chicken Enchiladas
Easy High Protein Chicken Enchiladas promise a quick, satisfying meal. After making this many times, I know the best way to get crispy edges and rich flavor. The creamy sauce and melty cheese create a cozy, comforting dish. Try this with my Creamy Green Goddess Pasta Salad for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy Green Goddess Pasta Salad and Easy Mexican Chopped Cheese Sandwich.
Why This Easy High Protein Chicken Enchiladas Is Pure Comfort
- Quick 35-minute meal
- High protein and filling
- Crispy texture and rich flavor
- Perfect for busy weeknights
What You'll Need for Easy High Protein Chicken Enchiladas
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups shredded cooked chicken
- 12 small flour tortillas
- 2 cups shredded cheese
- 1 cup salsa
- 1 cup sour cream
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup diced onion
- Optional: Chopped fresh cilantro
- Optional: Diced avocado
- Optional: Sliced green onions
- Optional: Crushed tortilla chips
📝 Ingredient Notes
- Shredded cooked chicken: Use rotisserie chicken or boil chicken breasts and shred.
- Flour tortillas: Use small size for better rolling and cooking.
- Shredded cheese: Veggie or cheddar works well.
- Salsa: Use chunky salsa for texture.
- Sour cream: Mix with salsa for a creamy base.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Food thermometer — Ensures chicken is fully cooked and safe to eat → See on Amazon
How to Make Easy High Protein Chicken Enchiladas
- Prep: Preheat oven to 375°F. Shred cooked chicken and set aside.
- Mix: In a bowl, mix shredded chicken with chili powder, garlic powder, cumin, salt, pepper, and diced onion.
- Fill: Spread a layer of salsa in a baking dish. Place a tortilla, add chicken mixture, and roll tightly. Place in dish.
- Bake: Repeat with remaining tortillas. Pour sour cream over top. Sprinkle cheese over all.
- Finish: Bake for 20–25 minutes until bubbly and golden. Let cool slightly before serving.
Cook's Tips for Perfect Easy High Protein Chicken Enchiladas
- Cooking technique: Use a non-stick skillet for even cooking and to prevent sticking.
- Common mistake and fix: If the sauce is too thin, simmer it longer to thicken before adding to the dish.
- Flavor enhancement: Add a splash of lime juice for a bright, zesty finish.
- Texture: Use a hot oven to get a crispy, golden edge on the tortillas.
Storing & Reheating Easy High Protein Chicken Enchiladas
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Prepare and assemble up to 24 hours in advance.
Freezing Easy High Protein Chicken Enchiladas
Freeze in a sealed container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat at 350°F for 15–20 minutes. Microwave: Reheat in short bursts for 1–2 minutes.
Recipe Notes
- Chef tip: Use a small tortilla for better rolling and even cooking.
- Best substitution: Substitute cooked beef or tofu for a different protein.
- Make-ahead: Assemble and refrigerate up to 24 hours before baking.
- Scaling: Double the recipe for a larger group.
- Troubleshooting: If the tortillas are too dry, add a bit more sauce or sour cream.
Want to level up this recipe?
Oven thermometer — Ensures accurate oven temperature for better results → Check price on Amazon
Easy High Protein Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken
- 12 small flour tortillas
- 2 cups shredded cheese
- 1 cup salsa
- 1 cup sour cream
Seasonings
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup diced onion
Optional Toppings
- Chopped fresh cilantro
- Diced avocado
- Sliced green onions
- Crushed tortilla chips
Instructions
- Prep: Preheat oven to 375°F. Shred cooked chicken and set aside.
- Mix: In a bowl, mix shredded chicken with chili powder, garlic powder, cumin, salt, pepper, and diced onion.
- Fill: Spread a layer of salsa in a baking dish. Place a tortilla, add chicken mixture, and roll tightly. Place in dish.
- Bake: Repeat with remaining tortillas. Pour sour cream over top. Sprinkle cheese over all.
- Finish: Bake for 20–25 minutes until bubbly and golden. Let cool slightly before serving.
Notes
- Chef tip: Use a small tortilla for better rolling and even cooking.
- Best substitution: Substitute cooked beef or tofu for a different protein.
- Make-ahead: Assemble and refrigerate up to 24 hours before baking.
- Scaling: Double the recipe for a larger group.
- Troubleshooting: If the tortillas are too dry, add a bit more sauce or sour cream.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Oven reheat: Reheat at 350°F for 15–20 minutes.
- Microwave reheat: Reheat in short bursts for 1–2 minutes.
- Make ahead: Prepare and assemble up to 24 hours in advance.
Nutrition Per Serving
- Calories: 420
- Protein: 25g
- Fat: 18g
- Carbs: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 90mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Chicken Enchiladas FAQs
Yes, assemble up to 24 hours in advance and refrigerate. Bake when ready to serve.
If the tortillas are too dry, add extra sauce or sour cream before baking. Make sure the chicken is well-moistened.
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Use cooked beef, tofu, or black beans for a vegetarian version.
Yes, this recipe is designed for oven baking. Use a preheated oven and check for golden edges.
A Warm Final Note
I can’t wait for you to try Easy High Protein Chicken Enchiladas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
