Main Meals07.10.2026

High Protein Chicken Enchiladas

Name: High Protein Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 298 ml Can of red enchilada sauce, 298ml; 1/2 cup cottage cheese; 1 tsp chili powder; 1 tsp garlic powder; 1/2 tsp cumin; 1/4 tsp onion powder; 1/4 tsp smoked paprika; 6 small whole wheat tortillas; 2 cup rotisserie chicken, shredded; 3/4 cup bell pepper, diced; 1/4 cup onion, diced; 1/2 cup black beans, drained and rinsed; 1/4 cup green onions, chopped; 1 1/4 cup reduced fat cheddar cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp cumin; 1/4 tsp salt

Prep Time: 15 min

Total Time: 45 min

Serves 3

Cozy whole wheat tortillas stuffed with rotisserie chicken, black beans, and peppers, smothered in a creamy cottage cheese enchilada sauce and melty cheddar.

Nutrition Facts

Per serving · 2 enchiladas (of 6)

Calories 485 kcal
Fat 15.3g
Protein 40g
Carbs 59g
Fiber 10.5g
Sugar 10g
Sodium 1450mg

Ingredients

For the sauce

298 ml Can of red enchilada sauce (298ml)

½ cup cottage cheese

1 tsp chili powder

1 tsp garlic powder

½ tsp cumin

¼ tsp onion powder

¼ tsp smoked paprika

For the filling

6 small whole wheat tortillas

2 cup rotisserie chicken (shredded)

¾ cup bell pepper (diced)

¼ cup onion (diced)

½ cup black beans (drained and rinsed)

¼ cup green onions (chopped)

1 1/4 cup reduced fat cheddar cheese

½ tsp garlic powder

½ tsp onion powder

¼ tsp cumin

¼ tsp salt

Instructions

Preheat oven to 375°F and spray a 9x9 baking dish. Blend the sauce ingredients until smooth and creamy.

Sauté the bell pepper and onion for 6-8 minutes. Season with garlic powder, onion powder, and cumin.

In a large bowl, combine the chicken, sautéed vegetables, black beans, green onions, 1/4 cup cheddar cheese, and about 3/4 cup of the enchilada sauce.

Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish. Pour the remaining sauce over the enchiladas and top with the remaining 1 cup cheddar cheese.

Bake for 20-25 minutes, or until hot and bubbly. Let cool for 5-10 minutes before serving, topped with Greek yogurt (or sour cream), salsa, and green onions.

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