High Protein Chicken Enchiladas
A delicious and protein-packed recipe perfect for weeknight dinners, featuring creamy sauce and customizable fillings.
Ingrédients
For the Chicken Filling
- 1 pound chicken breast or leftover rotisserie chicken, shredded
- 1/2 teaspoon seasoning salt
- 1 tablespoon sofrito (optional) Optional ingredient for added flavor
- 2 cups cottage cheese Can substitute with dairy-free alternatives
- 1/4 cup cream cheese Can substitute with dairy-free alternatives
- 2 ounces cotija cheese Can substitute with other cheese types
- 2 cloves garlic, minced
- 1 can (4 ounces) green chilies
- 3/4 cup tomatillo salsa Reserve some for the filling
- 2 cups shredded Mexican cheese blend Reserve some for topping
- 10 pieces flour tortillas Can substitute with corn tortillas for gluten-free
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a blender, combine cottage cheese, cream cheese, minced garlic, half of the green chilies, 1/2 cup of tomatillo salsa, and cotija cheese. Blend until smooth.
- Shred the cooked chicken and mix in seasoning salt, sofrito (if using), and the remaining 1/4 cup of tomatillo salsa. Add 1 cup of the shredded Mexican cheese blend.
- Spread about 1/2 cup of the chicken mixture into the bottom of a 13 x 9-inch baking dish. Fill each tortilla with 2-3 tablespoons of the chicken mix, roll tightly, and place seam-side down in the dish.
- Pour the creamy sauce over the rolled enchiladas and sprinkle remaining shredded cheese on top. Add extra green chilies if desired.
Baking
- Loosely cover the dish with aluminum foil and bake for 30 minutes.
- Around the 20-minute mark, remove the foil to allow the top to brown slightly.
Serving
- Allow the enchiladas to cool for a few minutes before serving hot with your favorite toppings.
Notes
Store leftovers in an airtight container for up to 3-4 days. These enchiladas can also be frozen for up to 3 months.