High Protein Chicken Enchiladas: The Ultimate Comfort Food
Alright, friend, let’s talk about one of my absolute favorite dishes: high protein chicken enchiladas. I mean, who doesn’t love a warm, cheesy, and flavor-packed meal? Enchiladas are perfect for cozy dinners or when you’re entertaining friends. Trust me, once you try making these at home, you might never want to order takeout again!
What Are High Protein Chicken Enchiladas?
High protein chicken enchiladas are a twist on traditional enchiladas, packed with shredded chicken for that extra protein kick. They’re made with soft corn tortillas, a zesty enchilada sauce, and ooey-gooey melted cheese. Seriously, what’s not to love? These little bundles of joy are then baked until bubbly and golden. They are not just delicious, but they can also fit into various dietary plans, making them a versatile choice for any meal.
Ingredients Overview for High Protein Chicken Enchiladas
Let’s break down what you’re going to need for this tasty dish. I promise, it’s super simple and doesn’t require anything fancy!
- Cooked Chicken: You can use shredded grilled chicken or rotisserie chicken for ease—both work like a charm!
- Corn Tortillas: These are the perfect base for our enchiladas, offering a lovely texture.
- Enchilada Sauce: A good enchilada sauce adds the right amount of spice and flavor. Feel free to choose mild or spicy based on your preference.
- Cheddar or Monterey Jack Cheese: I personally adore Monterey Jack for its melting properties, but you can’t go wrong with cheddar either.
- Black Beans: They add a nice hearty texture and additional protein.
- Onions: Sautéed, of course! They bring a sweet and savory kick.
- Bell Peppers: Sautéed until soft, they add a pop of color and flavor.
- Cilantro: This is for garnish, bringing in a fresh, herbal note.
Step-by-Step Instructions for High Protein Chicken Enchiladas
Let me walk you through how to whip up these delicious enchiladas. It’s super easy!
- Preheat oven to 375°F (190°C): We want our oven nice and hot, ready to bake those enchiladas to perfection!
- Sauté onions and bell peppers: In a pan with a drizzle of olive oil, sauté the onions and bell peppers until they’re soft, about 5-7 minutes. This will make your kitchen smell heavenly!
- Mix shredded chicken: In a bowl, combine your shredded chicken with half of the enchilada sauce, sautéed vegetables, and black beans. Stir everything until well mixed.
- Warm corn tortillas: Heat each tortilla in a pan for about 30 seconds on each side. This makes them pliable and easier to roll.
- Fill each tortilla: Take a warm tortilla, fill it with the chicken mixture, then roll it up tightly and place seam-side down in a baking dish. Repeat until your dish is full!
- Pour remaining enchilada sauce: Drizzle the rest of the enchilada sauce over the rolled tortillas. Then, sprinkle cheese on top until you’ve covered all the goodness.
- Bake: Pop the dish in the oven and bake for 20-25 minutes until the cheese is bubbling and golden brown. Trust me, this is the best part.
- Garnish: Once done, sprinkle fresh cilantro on top and serve warm. Enjoy every gooey bite!
Serving Suggestions
These high protein chicken enchiladas pair beautifully with a side of refried beans, a fresh salad, or some zesty Mexican rice. You could also set up a little taco bar with toppings like guacamole, sour cream, or even diced avocado to let everyone customize their plates. It’s a fun way to make dinner interactive!
Tips for the Perfect High Protein Chicken Enchiladas
- Cheese Choice: Experiment with different cheeses. A blend can add extra flavor.
- Spice It Up: Feel free to add jalapeños to the chicken mixture for a spicy kick!
- Make Ahead: You can assemble the enchiladas a day ahead and store them in the fridge. Just pour the sauce over before baking.
- Use Fresh Ingredients: Fresh, high-quality ingredients make all the difference in flavor.
Q&A Section
Can I use turkey instead of chicken?
Absolutely! Shredded turkey is a great substitute and gives a nice flavor too.
What if I don’t have enchilada sauce?
No worries! You could use taco sauce or even homemade tomato sauce spiced with cumin and chili powder.
Can I freeze these enchiladas?
Yes, you can! Just assemble the enchiladas, cover them tightly, and freeze. Bake them straight from the freezer, adding an extra 10-15 minutes to the baking time.
How do I prevent the tortillas from breaking?
Warming the tortillas really helps! If they’re still breaking, try using a bit of oil for frying before filling them.
Why You’ll Love It
You will adore these high protein chicken enchiladas because they are easy to prepare, packed with flavor, and so satisfying. Plus, they are a fun way to gather your family around the table. The creamy cheese, zesty sauce, and tender chicken create a delightful experience with every bite. Perfect for a quick weeknight meal or to impress guests at your next dinner party!
Recipe Development Journey
When I first tried making high protein chicken enchiladas, I ran into a few hiccups. The tortillas kept falling apart, and I might have added way too much cheese (not that there’s such a thing, right?). But with each attempt, I learned little tricks like warming the tortillas and finding the right balance of sauce. It turned into a fun little adventure in my kitchen, and now I can confidently whip these up any time!
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High Protein Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: High Protein
Description
Delicious high protein chicken enchiladas packed with shredded chicken, zesty sauce, and melted cheese, perfect for cozy dinners or entertaining friends.
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup cheddar or Monterey Jack cheese
- 1 cup black beans
- 1 onion, sautéed
- 1 bell pepper, sautéed
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions and bell peppers in olive oil until soft, about 5-7 minutes.
- In a bowl, mix shredded chicken, half of enchilada sauce, sautéed vegetables, and black beans.
- Warm corn tortillas in a pan for about 30 seconds each side.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle cheese on top.
- Bake for 20-25 minutes until cheese is bubbling and golden brown.
- Garnish with fresh cilantro and serve warm.
Notes
Experiment with different cheeses and add jalapeños for extra spice. You can make these enchiladas ahead of time and store them in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 50mg