Estimated reading time: 2 minutes
These protein-packed chicken enchiladas have quickly become one of our favorite weeknight dinners. They’re creamy, cheesy, packed with shredded chicken, and surprisingly easy to make. The best part is that they’re made with simple ingredients and a few shortcuts that make them completely doable on a busy weeknight.
The secret ingredient is cottage cheese. It melts right into the filling and creates the creamiest texture without tasting like cottage cheese at all. When I first made these, my boyfriend gave them a 29 out of 10, which immediately earned them a spot near the top of our running dinner ranking list. We love serving them with cilantro rice, fresh avocado, and sour cream for a complete meal.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
FAQs
Can I use rotisserie chicken instead?
Yes! You’ll need about 4 to 5 cups of shredded cooked chicken. This is a great shortcut if you’re short on time.
Can I make these ahead of time?
Absolutely. Assemble the enchiladas up to one day in advance, cover tightly, and refrigerate until ready to bake.
Can I add more cottage cheese?
Yes. I actually recommend it if your chicken mixture seems dry. The filling should be creamy and easy to mix together.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked enchiladas in a freezer-safe container for up to 3 months.
Reheating: Microwave individual portions until heated through or reheat covered in a 350°F oven until warm.
High Protein Chicken Enchiladas
Equipment
- Large Pot
- Colander
- Electric Hand Mixer
- Large Mixing Bowl
Ingredients
- 4 Boneless, Skinless Chicken Breasts about 2 pounds
- 1 cup cottage cheese
- 1 tbsp onion salt
- 1 tsp paprika
- 1 tsp salt
- 29 ounces mild red enchilada sauce divided (I like Old El Paso mild Red Enchilada sauce)
- 6 flour tortillas
- 2 cups shredded mild cheddar cheese
- sour cream for topping (optional)
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil. Add the chicken breasts and cook for approximately 25 minutes, or until fully cooked and the internal temperature reaches 165°F.
- Drain the water completely. While the chicken is still warm, shred it using an electric hand mixer or two forks.
- Add the cottage cheese, onion salt, paprika, salt, and 8 ounces of the enchilada sauce. Stir until fully combined. If the mixture seems dry, add additional cottage cheese until creamy. The filling should be moist and easy to stir.
- If needed, warm the tortillas in the microwave for 15 to 20 seconds to make rolling easier.
- Spoon approximately ¾ to 1 cup of the chicken mixture into each tortilla. Roll tightly and set aside.
- Pour about 8 ounces of the remaining enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly.
- Arrange the enchiladas seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle the shredded cheddar cheese over the top. Finish with a light sprinkle of additional salt if desired.
- Bake uncovered for 25 to 30 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
- Allow the enchiladas to rest for 5 minutes before serving.
- Serve with sour cream, avocado, cilantro rice, or your favorite toppings.
Notes
- Rotisserie chicken can be substituted for the boiled chicken. Use approximately 4 to 5 cups shredded chicken.
- The cottage cheese is the secret ingredient. If the filling looks dry, add more until it reaches a creamy consistency.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze baked enchiladas for up to 3 months.
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