These high protein chicken enchiladas are a flavorful twist on a classic comfort food that’s both satisfying and nutritious. Packed with shredded chicken, cottage cheese, and melted cheese, they make the perfect easy, protein-filled dinner for busy nights that even picky eaters will love.

High Protein Chicken Enchiladas Recipe

These enchiladas are probably going to be very different from what you have had, but stay with me here, they’re delicious! These are the only chicken enchiladas I make for my family, and my boys love them. They have just a few ingredients and are super easy to make. My kids don’t love a whole lot of vegetables, so I keep this recipe pretty simple – chicken, cottage cheese, and shredded cheese for the filling. Simple, delicious and packed with protein.

These high protein chicken enchiladas are the perfect mix of creamy, cheesy, and comforting. The cottage cheese adds a rich, smooth texture and extra protein without changing the flavor, making them a great option for families with picky eaters. Whether you’re looking for a healthy weeknight dinner or a meal prep favorite, these easy chicken enchiladas are sure to become a go-to recipe.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in High Protein Chicken Enchiladas?

Rotisserie Chicken – I always use a rotisserie chicken for this recipe because it’s quick and easy. You can cook some chicken if you would rather, but I just prefer the rotisserie chicken.
Taco Seasoning – You can use a regular taco seasoning packet or try my homemade taco seasoning. It is our family’s favorite taco seasoning. It’s not too overpowering and is packed full of flavor.
Red Enchilada Sauce – I use a mild red enchilada sauce for both the inside flavoring and topping of these chicken enchiladas. If you want things a little spicier, feel free to substitute a spicier enchilada sauce. However, my children can’t handle the heat, so we keep things pretty mild around my house.
Mexican Cheese Blend – Mexican cheese has the best cheese blend for these chicken enchiladas. So, I like to use the Mexican blend for this recipe.
Cottage Cheese – Stay with me here, this is delicious. Cottage cheese is packed with protein and when it’s heated is so soft and good. When you add cottage cheese to these enchiladas it just compliments all the other flavors and is so good.
Flour Tortillas – Just grab a package of your favorite flour tortillas.

Tools You’ll Need

Recipe for High Protein Chicken Enchiladas

Preheat oven to 375 degrees F.
Remove the meat from a rotisserie chicken and shred it into small pieces and add to a mixing bowl.
Add in enchilada sauce, 2 cups shredded cheese, 2 cups of enchilada sauce, cottage cheese and taco seasoning to the mixing bowl. Mix well until all ingredients are well incorporated.
Lay tortillas flat on the counter.
Spoon a few tablespoons of the chicken mixture in the center of each tortilla, then roll up tightly and place seam-side down in the prepared baking dish.
Repeat this process until all enchiladas have been made.
After all the enchiladas are nestled in the baking dish, pour the remaining enchilada sauce evenly over the top and finish with a sprinkle of cheese.
Bake for 20-25 minutes until the tops of the enchiladas are golden brown.
Remove from heat and serve with favorite toppings.
Enjoy!

Storage and Reheating

I store these enchiladas in an airtight container in the refrigerator for up to 3 days. They can easily be microwaved, but for best results, I have found that popping them back in the oven for a few minutes is better.

Perfect Spanish Rice Side for Enchiladas

You can’t have enchiladas without Spanish rice! So, with that being said, I have the best Spanish rice recipe that pairs perfectly with these high protein chicken enchiladas. Get the recipe here.

Try More of My Easy Recipes