Description
High Protein Chicken Enchiladas with White Sauce are a deliciously high-protein meal featuring juicy chicken and a creamy cheese-based sauce, perfect for any home chef.
Ingredients
- 1 pound chicken breast or leftover rotisserie chicken, shredded
- 1/2 teaspoon seasoning salt
- 1 tablespoon sofrito (optional)
- 2 cup cottage cheese
- 1/4 cup cream cheese
- 2 ounce cotija cheese
- 2 cloves garlic
- 1 can (4 ounce) green chilies
- 3/4 cup tomatillo salsa
- 2 cup shredded Mexican cheese blend
- 10 flour tortillas
Instructions
1. Preheat Oven: Set your oven to 350°F.
2. Make the Sauce: In a blender, combine the cottage cheese, cream cheese, garlic, half the can of green chilies, 1/2 cup of the tomatillo salsa, and the cotija cheese. Blend until smooth and creamy.
3. Prepare Chicken Filling: Shred the cooked chicken. In a bowl, mix the shredded chicken, seasoning salt, sofrito (if using), the remaining 1/4 cup tomatillo salsa, and 1 cup of the shredded Mexican cheese blend.
4. Assemble Enchiladas: Spread 1/2 cup of the chicken mixture into the bottom of a 13 x 9-inch baking dish. Fill each tortilla with about 2-3 tablespoon of the chicken mixture, roll up, and place seam-side down in the dish.
5. Top and Bake: Pour the white sauce over the rolled enchiladas, sprinkle the remaining 1 cup of shredded cheese on top, and add a few more green chilies if desired. Loosely cover with aluminum foil and bake for 30 minutes.
6. Serve and Enjoy: Remove the foil after about 20 minutes to let the top brown slightly, then serve hot and fresh!
Notes
These enchiladas are high in protein and can be customized with alternative proteins or gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 70mg