High Protein Chicken Enchiladas

Enjoy these hearty, high-protein chicken enchiladas, featuring creamy ricotta and a cheesy topping, perfect for busy weeknights and family gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 320

Ingredients Method Notes

Ingredients

Filling ingredients

2 cups shredded cooked chicken Rotisserie chicken works great for flavor and time saving.
1 cup ricotta cheese Full fat for creaminess; part-skim with a splash of milk works too.
1 teaspoon garlic powder Use fresh garlic if preferred.
1 teaspoon onion powder Finely minced green onion can be added for freshness.

Assembly ingredients

8 pieces tortillas Medium flour tortillas are best; warm them to prevent cracking.
1 cup white sauce (bechamel sauce) Can be made quickly with butter, flour, and milk.
1 cup shredded mozzarella cheese Freshly shredded melts better than pre-shredded.
1/2 cup grated Parmesan cheese Grate your own for the best flavor.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a bowl, mix shredded chicken, ricotta cheese, garlic powder, onion powder, salt, and pepper until well combined.

Assembly

Take a tortilla, fill it with the chicken mixture, and roll it up. Place the rolled tortillas seam-side down in a baking dish.
Pour the white sauce over the enchiladas, then sprinkle with mozzarella and Parmesan cheese.

Baking

Bake for 20-25 minutes or until the cheese is bubbly and golden.
Garnish with chopped cilantro before serving.

Notes

Store cooled enchiladas in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. Reheat single portions in the microwave or oven.