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High Protein Chicken Enchiladas! These high protein enchiladas are made with a few simple, healthy swaps. They are creamy on the inside and spicy on the outside. Each serving is only 320 calories and the dish is made with real food! Bonus — they’re also Gluten Free + Low Calorie!
Table of Contents
What are High Protein Enchiladas?
These High Protein Enchiladas ADD protein by replacing the cheese on the inside with cottage cheese. YES! You heard me right. Cottage cheese is an AMAZING replacement for regular cheese. Less saturated fat and more protein with the same cheesy texture and flavor!
You see something people easily forget when they’re trying to eat healthy, lose weight or maintain their weight is to eat foods they enjoy. I mean it really sucks when you’re living off carrots and celery, and it always surprises me how many people still believe that to be true when they start a healthy “diet.”
One way you can upgrade your favorite foods is by adding protein because it helps reduce sugar cravings and keeps you fuller longer.
People who eat more protein in their meals and snacks are shown in studies to eat fewer calories and manage their weight better. Sorry, the nerdy nutritionist in me geeks out about this stuff.
If you’re looking for more ways to use cottage cheese in meals, you’ve got to try this Low Carb Crockpot Lasagna next.
Remember, Skinny Fitalicious Meal Plans also gives you this added protein. Each meal plan has at least 100 grams of protein. We show you EASY and creative ways to add protein to your diet without you even knowing it!
Why I Love This Recipe High Protein Enchiladas Recipe
- Great Flavor. These high protein enchiladas are packed with flavor to make you feel satisfied after eating.
- Family-Favorite Meal. These healthy, low-calorie enchiladas will please even the pickiest eater!
- Easy to Make Recipe. All you need are a handful of simple ingredients to prepare this meal.
Ingredients You Need
Here’s a look at the basic ingredients needed to make these high protein enchiladas. The list is pretty short and you likely already have some of them in your pantry.
- Chicken: This recipe uses cooked chicken breasts which is the leanest option for chicken. Use boneless and skinless to keep the prep easier. I like to make a large batch of shredded chicken instant pot to use for more than one meal. You can also use cooked chicken thighs as well.
- Cottage cheese: Adding some cottage cheese boosts the protein in this dish. It mixes in with the chicken and spices and you really don’t even notice it’s there.
- Spices: To keep things simple this recipe relies on dried spices which you may already have in your pantry. You will need cumin, onion powder, chili powder, and garlic powder.
- Enchilada sauce: I love to make homemade enchilada sauce. It doesn’t take too long and I can even make a double batch to save some for later. You can also buy your favorite brand if you prefer or want to save some time.
- Corn tortillas: Most tortillas are gluten-free but check your package to make sure!
- Toppings: Use your favorite toppings! If you need a bit of inspiration scroll down to the serving suggestions further down the page.
How to Make Healthy Chicken Enchiladas
These healthy chicken enchiladas are a breeze to make. To get started, preheat the oven to 350° F, grab your favorite 13″x9″ casserole dish, and spray or grease it.
- Combine the pre-cooked and shredded chicken, cottage cheese, salt, pepper, cumin, chili powder, onion powder, and garlic powder in a bowl and mix together.
- Place two tablespoons of the mixture on each corn tortilla.
PRO TIP: Do not put too much of the meat mixture inside as it will break the tortillas.
- Roll up each tortilla and place it in the casserole dish with the seam side down. Continue rolling to use up all the meat mixture.
- Drizzle the enchilada sauce over the top of the tortillas and then bake it until bubbly and the tortillas are slightly browned.
- Remove the chicken enchiladas from the oven and serve immediately with your favorite toppings.
How to Store
- Storing: Store leftovers in the fridge for up to four days. Use a spatula to transfer the enchiladas once they’re cooled to a container for storage.
- Reheat: For best results, reheat them in the oven for 10-15 minutes at 350° F. You can also reheat in the microwave.
- Freezing: Freeze leftovers in a freezer-safe container for up to three months. For smaller households, freeze them in individual servings so you can pull out exactly what you need. Thaw them in the fridge overnight before reheating.
How to Serve
- For low calorie enchiladas. Serve them up with shredded cabbage, sliced jalapeños for a bit of spice, and some chopped cilantro.
- Other toppings: You can also add a dollop of sour cream, extra enchilada sauce, cheese, or guacamole to your healthy enchiladas.
- Side dishes: Enjoy your enchiladas with a side of Mexican Cauliflower Rice or Healthy Corn Salad, or kick things off with this Healthy Pinto Bean Dip.
Expert Tips
- Servings This Recipe Makes: This recipe makes about four servings. You should get about 8 high protein enchiladas but you may get more depending on how much chicken you add to each tortilla.
- Rolling the Tortillas. Don’t overstuff the tortillas which may make them harder to roll and stay rolled.
- Prepping the Chicken. Shredded or finely chopped chicken works better for enchiladas. You can make shredded chicken in the Instant Pot or slow cooker. You can also buy Rotisserie chicken and shred it.
- Cottage Cheese Texture. If you prefer a smoother texture of cottage cheese you can blitz it in your food processor to make it creamier.
Recipe FAQs
To start make sure you are using fresh tortillas as older tortillas may be more dry which may make them break easier. They are also quite fragile when they’re cold so you can heat them gently to make them more pliable. You can do this by wrapping a stack of tortillas in a damp kitchen towel and microwaving them for about 20-30 seconds. Another option is to heat them on a griddle or skillet for a short time on each side just before rolling. It’s also helpful to not overstuff the enchiladas with too much chicken.
Sure! You can prepare the entire recipe as directed in a casserole dish that’s freezer-safe. Wrap it in plastic wrap and aluminum foil and freeze for up to three months. When you’re ready to enjoy, allow the dish to thaw out in the fridge overnight. Let the casserole dish set out on the counter for thirty minutes before cooking in the oven. Sometimes I make a tray for dinner and an extra for the freezer to serve in the future.
More High Protein Recipes
Dinner
High Protein Egg Salad
Breakfast
Blueberry Healthy Baked Oatmeal
Breakfast
High Protein Veggie Egg Bake
If you tried this high protein chicken enchilada recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
High Protein Chicken Enchiladas
Ingredients
- 1 lb Chicken breast, pre-cooked and shredded
- ½ cup Cottage cheese
- ¼ teaspoon Cumin
- ¼ teaspoon Onion powder
- 1 teaspoon Chili powder
- ½ teaspoon Garlic powder
- Salt and pepper to taste
- 2 cups Enchilada sauce
- 8 Corn tortillas
- Cabbage, jalapeños, cilantro for garnish
Instructions
- Preheat the oven to 350 F. Prepare a 13"x9" casserole dish with cooking spray or grease with extra virgin olive oil.
- In a mixing bowl, combine the pre-cooked and shredded chicken, cottage cheese, salt, pepper, cumin, chili powder, onion powder and garlic powder. Stir to combine.
- Prepare the enchiladas by placing 2 tablespoons of the mixture on each corn tortilla. Do not put too much of the meat mixture inside as it will break the tortillas.
- Roll the tortilla and place in the casserole dish, placing the seam side down on the casserole dish. Repeat until all the meat mixture is used. I got 8 enchiladas, but you may get more depending on how much you put inside.
- Drizzle the enchilada sauce over the top of the tortillas then place in the oven and bake at 350 F for 15-20 minutes until bubbly and the tortillas are slightly browned.
- Remove from the oven and serve immediately with cabbage, cilantro and sliced jalapeños!
Notes
- Each serving is 2 enchiladas.
- This is the recipe I used to make Shredded Chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in 2018 and has been updated for you!
I’m not a tremendous fan of enchiladas, nor of corn tortillas, BUT this was delicious. I loved it. I used green enchilada sauce. The chicken mixture inside is so flavorful. Will definitely make again. Thank you!
So glad to hear you enjoyed it!
Just curious what you do to prepare the chicken prior to mixing with the cottage cheese ( i poached mine then shredded) and rest of the ingredients? as well as if you blend your cottage cheese before mixing prior to transferring to the stove. sounds like a great recipe just need some clarification on a few steps.
I used this recipe to make pre-cooked shredded chicken. The cottage cheese you mix in with the other ingredients as is. No blending is required.