Creamy High Protein Chicken Enchiladas
Delicious and satisfying enchiladas packed with protein, perfect for a wholesome dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low-Carb
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup low-carb enchilada sauce
- 1 cup shredded cheese (such as cheddar or mozzarella)
- 8 low-carb tortillas
- 1 can black beans, rinsed and drained (optional)
- 1 cup corn (optional)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add shredded chicken, cumin, garlic powder, salt, and pepper, and stir to combine.
- Mix in the black beans and corn if using.
- On each tortilla, place a couple of spoonfuls of the chicken mixture and sprinkle some cheese. Roll the tortillas tightly and place seam-side down in a greased baking dish.
- Pour the enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg