High Protein Enchiladas

4.86 from 7 votes

Bright and flavorful, these enchiladas can be made high or low-fat depending on your needs. Either way, they are make an easy and delicious meal.

Course Main Course

Cuisine Latin American, Mexican

Keyword Chicken, dinner, egg-free, enchiladas, Latin American, lunch, main, mexican, nut-free, protein sparing modified fast, PSMF

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 347kcal

Author Jenny Ross

Ingredients

Sauce

16 ounces jarred salsa no sugar added
1 chipotle chili in adobo
1 clove garlic minced
1/4-1/2 teaspoon salt start with 1/4 and add more as desired
1/4 teaspoon dried oregano
1/8 teaspoon ground cumin
1/4 cup chicken broth

For Enchiladas

1 pound pre-cooked chicken shredded
12 slices turkey or chicken breast lunchmeat thin as these will be tortilla replacements
1/2 cup low-fat Mexican cheese shredded, use full fat for high-fat
1/2 cup 0% Greek yogurt or sour cream for high-fat

For Garnish

1/4 cup cilantro chopped
0% Greek yogurt for serving, or sour cream for high-fat
lime wedges for serving

Instructions

Combine all sauce ingredients in a blender. Process until completely smooth. Set aside.
Preheat the oven to 350ºF and portion 3/4 of the sauce into the bottom of an 8×8 inch glass baking dish.
Combine the shredded chicken, cheese, and Greek yogurt in a large bowl. Stir to combine and season to taste with salt and pepper.
Fill the turkey breast slices with the shredded chicken mixture then roll and place seam side down in the greased baking dish. Pour the remaining sauce over top, sprinkle with additional cheese, if desired and bake at 350ºF for 20 minutes, or until browned and bubbling. You can also broil for a couple of minutes at the end to ensure a browned topping.
Let cool for 5-10 minutes then plate. Garnish with Greek yogurt, fresh cilantro, and a squeeze of lime juice.

Notes

To cook up chicken, add 2 cups chicken, broth, 1/4 white onion, 1 smashed garlic clove, and 2 teaspoons of salt to a pot and bring to a boil and cook at a boil for 20 minutes. Place chicken on a plate to cool and let sit until cool enough to handle then shred with two forks. Reserve some of the broth for the sauce.

Protein:Energy Ratio: 2.68

Nutrition made with full fat sour cream and cheese: Calories: 415 cal, Carbs: 14g, Fiber: 3g, Fat: 18g, Protein: 48g, Protein:Energy Ratio: 1.66

Nutrition