High Protein Chicken Enchiladas
High Protein Chicken Enchiladas! These low calorie enchiladas are made with a few simple, healthy swaps. They are creamy on the inside and spicy on the outside. Only 320 calories per serving and made with real food! Gluten Free + Low Calorie
Servings: 4 servings
Calories: 320kcal
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.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 34g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 1302mg | Potassium: 556mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 3.8mg | Calcium: 70mg | Iron: 2mg