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High Protein Chicken Enchiladas

High Protein Chicken Enchiladas

  • Author: Samuel
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This Easy High Protein Chicken Enchiladas recipe features tender shredded chicken blended with aromatic spices and a rich, natural gelling agent-thickened sauce, all wrapped in soft corn tortillas and topped with creamy plant-based cheese. This colorful, flavorful, and wholesome dish is perfect for weeknight dinners or gatherings, offering a satisfying balance of protein, texture, and vibrant flavors.

Ingredients

Scale

Chicken Filling

  • 2 cups cooked, shredded lean chicken breast
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp chili powder (natural)
  • 1 tsp cumin (natural)
  • 2 tbsp tomato paste (natural)
  • 1 tbsp apple cider vinegar (natural)
  • 1 tbsp vegetarian Worcestershire sauce (natural)

Enchilada Sauce

  • 3 tbsp tomato paste (natural)
  • 1/2 cup water
  • 1 tsp chili powder (natural)
  • 1/2 tsp natural gelling agent

Assembly

  • 8 soft corn tortillas
  • 1 cup plant-based cheese (plant-based), shredded
  • Fresh cilantro, chopped (optional)
  • 1/2 cup black beans, drained and rinsed (optional)

Instructions

  1. Prepare the chicken filling: Boil or gently poach chicken breasts until fully cooked and tender. Let cool, then shred finely. In a skillet over medium heat, sauté chopped onions and minced garlic until fragrant and translucent. Stir in chili powder, cumin, and tomato paste to create a flavorful base. Add shredded chicken, apple cider vinegar, and vegetarian Worcestershire sauce, mixing well to combine into a rich, spiced filling.
  2. Make the enchilada sauce: In a separate pan, combine tomato paste with water, chili powder, and natural gelling agent. Simmer gently while stirring until the sauce thickens to a luscious consistency that coats the back of a spoon.
  3. Assemble the enchiladas: Warm each corn tortilla individually until pliable. Spoon a generous amount of chicken filling onto each tortilla, sprinkle with plant-based cheese, and roll tightly. Place the rolled enchiladas seam side down in a baking dish. Pour the prepared enchilada sauce evenly over the enchiladas.
  4. Bake to perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas uncovered for about 20 minutes, until the sauce bubbles and the plant-based cheese is melted and slightly golden.

Notes

  • Use warm tortillas to prevent tearing when rolling the enchiladas.
  • Do not overfill the tortillas to ensure neat, easy-to-handle rolls.
  • The enchilada sauce can be prepared up to three days in advance for faster assembly.
  • Let the enchiladas rest for 5 minutes after baking to set before serving.
  • This recipe freezes well; consider making a double batch for convenience.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 4g
  • Sodium: 480mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 55mg

Keywords: chicken enchiladas, high protein, plant-based cheese, gluten free, Mexican-inspired, healthy dinner

Find it online: https://quicktastykitchen.com/high-protein-chicken-enchiladas/