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.
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.)
Instructions
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.