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High Protein Chicken Enchiladas

These high protein chicken enchiladas combine shredded chicken with cottage cheese and Greek yogurt for a creamy, protein-packed dinner ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken, shredded
  • 1 cup low-fat cottage cheese
  • 1/2 cup Greek yogurt plain, non-fat
  • 10 oz red or green enchilada sauce 1 can
  • 1.5 cups shredded Mexican blend cheese divided
  • 1 tablespoon taco seasoning or a mix of chili powder, cumin, and garlic powder
  • 8 small corn or low-carb flour tortillas
  • 1/4 cup fresh cilantro, chopped for garnish
  • 1 sliced jalapeños or green onions optional garnish

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Microwave

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
  2. In a large mixing bowl, combine the shredded chicken, cottage cheese, Greek yogurt, taco seasoning, and 1/2 cup of the shredded cheese. Stir until the chicken is thoroughly coated and the mixture is creamy.
  3. Pour about 1/4 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it into a thin, even layer.
  4. To make the tortillas more pliable, wrap them in a damp paper towel and microwave for 30 seconds.
  5. Lay a tortilla flat and place approximately 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  6. Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring the edges are covered to prevent them from drying out. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
  7. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese has melted and turned slightly golden.
  8. Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, jalapeños, or a dollop of extra Greek yogurt if desired.

Notes

Storage: Store leftovers in airtight containers for up to 4 days. Reheat in microwave for 90 seconds or in oven at 350°F for 15 minutes. Protein Boost: Using cottage cheese and Greek yogurt instead of sour cream significantly increases protein while keeping texture creamy. Substitution: For lower-carb version, use high-fiber or keto-friendly tortillas. Prep Tip: Use rotisserie chicken to save 30 minutes. Make-Ahead: Assemble completely, cover with foil, and refrigerate up to 24 hours before baking. Add 5 extra minutes to baking time.