Green Chili Chicken Enchiladas
These High Protein Chicken Enchiladas are filled with a creamy chicken mixture boosted with cottage cheese for about 30 grams of protein per serving. They're freezer-friendly, easy to prepare ahead of time, and perfect for family dinners, meal prep, or sharing with friends.
Servings: 8
Calories: 331kcal
Ingredients
Filling
- 4 cups shredded chicken cooked
- ¾ cup whipped cottage cheese
- 1 4 ounce can mild green chiles
- ⅓ cup chopped white onion
- ⅓ cup chopped seeded jalapeño 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 ½ 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
Serving: 1/8 of recipe | Calories: 331kcal | Carbohydrates: 19.8g | Protein: 30g | Fat: 14g | Cholesterol: 88mg | Sodium: 695mg | Sugar: 4.4g