Easy High Protein Chicken Enchiladas
Easy High Protein Chicken Enchiladas solve the problem of what to cook when time is tight. After making this many times, I’ve perfected the technique. Crispy edges, creamy sauce, and juicy chicken. Try this Creamy Green Goddess Pasta Salad with Fresh Herbs for a full meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy Green Goddess Pasta Salad with Fresh Herbs and Easy Mexican Chopped Cheese Sandwich Recipe for Dinner.
Why This Easy High Protein Chicken Enchiladas Is Pure Comfort
- Quick 35-minute meal
- High protein and filling
- Crispy, creamy, and flavorful
- Easy to customize
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 boneless chicken breasts
- 12 flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 can (14 oz) green chilies
- 1 cup enchilada sauce
- 1/4 cup chopped fresh cilantro
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Optional: Sliced avocado
- Optional: Lime wedges
- Optional: Diced onion
- Optional: Fresh salsa
📝 Ingredient Notes
- Chicken breasts: Use boneless, skinless for best results
- Enchilada sauce: Use a low-sodium version for better control
- Shredded cheese: More cheese gives a creamier texture
🛒 Tools & Equipment I Recommend
- Non-stick baking sheet — Prevents sticking and ensures even cooking → See on Amazon
- Digital kitchen thermometer — Ensures chicken reaches 165°F for safety → See on Amazon
How to Make Easy High Protein Chicken Enchiladas
- Marinate chicken: In a bowl, mix chicken with garlic powder, onion powder, oregano, cumin, salt, and pepper. Let sit for 10 minutes.
- Cook chicken: Heat a non-stick skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then shred.
- Assemble enchiladas: Preheat oven to 375°F. Spread a thin layer of enchilada sauce in a 9×13-inch baking dish. Fill each tortilla with chicken, chilies, and cheese. Place in dish, top with remaining sauce and cheese.
- Bake enchiladas: Bake for 20-25 minutes until bubbly and golden. Let sit 5 minutes before serving.
- Garnish and serve: Top with cilantro and serve warm.
Cook's Tips for Perfect Easy High Protein Chicken Enchiladas
- Common mistake and fix: Chicken can become dry if overcooked. Use a thermometer to ensure 165°F.
- Prep tip: Make the sauce ahead and store in the fridge for up to 5 days.
- Serving tip: Serve with a side of Mexican rice or a fresh salad for balance.
- Storage tip: Store leftovers in an airtight container for up to 3 days in the fridge.
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 3 days Make-ahead tip: Make the sauce and cook chicken up to 2 days in advance
Freezing Easy High Protein Chicken Enchiladas
Freeze in an airtight container for up to 2 months
How to Reheat Without Drying It Out
Oven: Reheat at 350°F for 15-20 minutes Microwave: Reheat in 30-second intervals until warm
Recipe Notes
- Chef tip: For a richer flavor, use homemade enchilada sauce.
- Best substitution: Substitute shredded chicken with diced grilled chicken or turkey.
- Make-ahead: Assemble enchiladas and refrigerate up to 24 hours before baking.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If sauce is too thick, add a splash of chicken broth or water.
Want to level up this recipe?
Cast-iron skillet — Provides even heat and crispy edges → Check price on Amazon
Easy High Protein Chicken Enchiladas
Ingredients
Main Ingredients
- 2 boneless chicken breasts
- 12 flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 can (14 oz) green chilies
- 1 cup enchilada sauce
- 1/4 cup chopped fresh cilantro
Seasonings
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper to taste
Optional Toppings
- Sliced avocado
- Lime wedges
- Diced onion
- Fresh salsa
Instructions
- Marinate chicken: In a bowl, mix chicken with garlic powder, onion powder, oregano, cumin, salt, and pepper. Let sit for 10 minutes.
- Cook chicken: Heat a non-stick skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then shred.
- Assemble enchiladas: Preheat oven to 375°F. Spread a thin layer of enchilada sauce in a 9×13-inch baking dish. Fill each tortilla with chicken, chilies, and cheese. Place in dish, top with remaining sauce and cheese.
- Bake enchiladas: Bake for 20-25 minutes until bubbly and golden. Let sit 5 minutes before serving.
- Garnish and serve: Top with cilantro and serve warm.
Notes
- Chef tip: For a richer flavor, use homemade enchilada sauce.
- Best substitution: Substitute shredded chicken with diced grilled chicken or turkey.
- Make-ahead: Assemble enchiladas and refrigerate up to 24 hours before baking.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If sauce is too thick, add a splash of chicken broth or water.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze in an airtight container for up to 2 months
- Oven reheat: Reheat at 350°F for 15-20 minutes
- Microwave reheat: Reheat in 30-second intervals until warm
- Make ahead: Make the sauce and cook chicken up to 2 days in advance
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 15g
- Carbs: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 80mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Chicken Enchiladas FAQs
Yes, you can assemble them up to 24 hours in advance and bake just before serving.
Overcooking the chicken or not using enough sauce can make them dry. Use a thermometer for chicken and ensure there's enough sauce to keep it moist.
Yes, freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.
Use low-fat cheese, whole-wheat tortillas, and add more vegetables like bell peppers or spinach.
Use diced jalapeños or roasted poblano peppers for a similar flavor and texture.
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!
