High Protein Chicken Enchiladas
These protein-packed chicken enchiladas are made with shredded chicken, cottage cheese, enchilada sauce, and cheddar cheese for an easy, satisfying weeknight dinner. The cottage cheese creates a creamy filling while adding extra protein, making this simple enchilada recipe both comforting and filling. Serve with cilantro rice, avocado, and sour cream for a complete meal.
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 9x13-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.
Nutrition
Calories: 420.47kcalCarbohydrates: 28.33gProtein: 33.4gFat: 18.66gSaturated Fat: 9.14gPolyunsaturated Fat: 1.47gMonounsaturated Fat: 4.17gTrans Fat: 0.01gCholesterol: 91.83mgSodium: 3403.08mgPotassium: 381.96mgFiber: 3.38gSugar: 11.31gVitamin A: 1362.96IUVitamin C: 3.64mgCalcium: 343.88mgIron: 2.29mg
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