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High Protein Chicken Enchiladas - A Satisfying, Weeknight-Friendly Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 1 cup low-fat cottage cheese (blended smooth) or 2/3 cup plain Greek yogurt
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (frozen and thawed or canned and drained)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1–2 jalapeños, seeded and minced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 1/2 cups red enchilada sauce (store-bought or homemade)
  • 8–10 corn tortillas (6-inch) or low-carb flour tortillas
  • 1 1/2 cups reduced-fat shredded cheese (Monterey Jack, cheddar, or a blend)
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Olive oil or avocado oil, for sautéing

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and spread a few tablespoons of enchilada sauce across the bottom.
  2. Sauté aromatics: Warm a drizzle of oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in garlic and jalapeño, and cook 1 minute more.
  3. Season: Add cumin, chili powder, smoked paprika, a pinch of salt, and a few cracks of black pepper. Stir to coat the onions and let the spices bloom for 30 seconds.
  4. Build the filling: Add shredded chicken, black beans, and corn. Stir to combine and warm through, 2–3 minutes. Remove from heat.
  5. Boost the protein: In a small bowl, blend the cottage cheese until smooth (or use Greek yogurt). Fold it into the chicken mixture. Taste and adjust salt and pepper.
  6. Warm the tortillas: To prevent cracking, wrap tortillas in a damp paper towel and microwave for 30–45 seconds, or lightly toast each side in a dry skillet for 10–15 seconds.
  7. Assemble: Working one at a time, spoon 2–3 tablespoons of filling onto a tortilla. Roll snugly and place seam-side down in the baking dish. Repeat with remaining tortillas.
  8. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with shredded cheese.
  9. Bake: Cover loosely with foil and bake for 12 minutes. Uncover and bake 8–10 minutes more, until the cheese is melted and bubbly and the edges are lightly crisp.
  10. Finish and serve: Let the enchiladas rest for 5 minutes. Top with chopped cilantro and a squeeze of lime. Serve hot.