These High Protein Chicken Enchiladas are a hearty, freezer-friendly dinner that's packed with bold flavor. They're easy to make and perfect for meal prepping or feeding a crowd.
Freezer meals are such a great way to make busy weeks a little less hectic, so I'm constantly testing recipes that freeze and reheat well. These green chili chicken enchiladas have become a new addition to my freezer meal list because they're easy to make, feed a crowd, and taste just as good a few days later.
The cottage cheese is the ingredient that makes this recipe work so well. It melts right into the filling, creating a rich, creamy texture while adding an extra boost of protein to every serving. Make one pan for dinner tonight and maybe freeze a second for later!
reasons you'll love these chicken enchiladas
- Great for Gatherings. This recipes provides 8 servings.
- Meal-Prep Friendly. This is a freezer-friendly recipe you can prep in advance.
- High Protein. You'll get about 30g of protein from each serving of these chicken enchiladas thanks to a boost from a special ingredient.
Key Ingredients
The printable recipe card below contains a complete list of ingredients, amounts, and instructions.
- Produce: white onion, seeded jalapeƱo or green bell pepper
- Shredded Chicken: you could use shredded chicken breast or boneless, skinless thighs depending on your preference
- Canned Goods: mild green chiles and green chile enchilada sauce
- Dairy: cottage cheese and shredded cheddar
- Tortillas: corn, flour, or low carb
How to Make High Protein Chicken Enchiladas
The step-by-step instructions below will walk you through making this freezer-friendly meal, or take a look at the recipe card below for a detailed list of ingredients, amounts, and instructions.
- Preheat the oven to 375 degrees F. Meanwhile, in a large bowl combine the shredded chicken, whipped cottage cheese, green chiles, onion, peppers, and shredded cheese. Set the bowl aside.
- To make the enchilada sauce, combine the green chile enchilada sauce and whipped cottage cheese. Whisk until smooth.
- Next, grease a 9x13 casserole dish and add about Ā½ cup of the enchilada sauce to the bottom of the pan. This should be a thin layer, just enough to lightly cover the bottom of the baking dish.
- To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll. Lay the enchilada seam side down. Repeat this until all the chicken mixture has been used.
- Now, top them with the remaining enchilada sauce, followed by the shredded cheese. Then bake 25 minutes until golden brown.
Storage and Reheating Instructions
- Meal Prep: You can prep and freeze these enchiladas ahead of time for a freezer meal. Follow the recipe until it's time to bake. Then cover the dish tightly with plastic wrap and add a layer of aluminum foil on top. Then place it in the freezer. Once youāre ready to bake, just remove the coverings and bake for 40-50 minutes, or until completely cooked through.
- Storage and Reheating: First, allow the enchiladas to cool, then transfer to an airtight container and store in the refrigerator for 3-4 days. The longer they sit in the sauce, the soggier they will get.
- When reheating, microwave at 50% power in 1-minute increments or warm in the oven at 350 degrees until reheated all the way through.
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Green Chili Chicken Enchiladas
Ingredients
Filling
- 4 cups shredded chicken cooked
- Ā¾ cup whipped cottage cheese
- 1 4 ounce can mild green chiles
- ā cup chopped white onion
- ā cup chopped seeded jalapeƱo or green bell pepper
- 1 cup shredded cheddar cheese
Sauce
- 1 15 ounce can Green Chile Enchilada Sauce
- 1 cup whipped cottage cheese
Other
- 12-14 small tortillas (corn, flour or low carb)
- 1 cup shredded cheddar for the topping
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl combine the shredded chicken, whipped cottage cheese, green chiles, onion, peppers, and shredded cheese. Set the bowl aside.
- To make the enchilada sauce combine the green chile enchilada sauce and whipped cottage cheese. Whisk until smooth.
- Next, grease a 9x13 casserole dish and add about Ā½ cup of the enchilada sauce to the bottom of the pan. This will be a thin layer, just enough to lightly cover the bottom of the baking dish.
- To assemble the enchiladas, spoon the chicken mixture into a tortilla and tightly roll Lay the enchilada seam side down.
- Repeat until all the chicken mixture has been used.
- Top the rolls with the remaining enchilada sauce, top with the shredded cheese and bake 25 minutes until golden brown.
Nutrition Information
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