High Protein Chicken Enchiladas

A serving of high protein enchiladas on a plate with a fork.

5 from 8 votes

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

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: American, Mexican

Diet: Low Calorie

Servings: servings

Calories: 320kcal

Author: Megan Olson

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

US Customary - Metric

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