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High Protein White Chicken Enchiladas

These high protein white chicken enchiladas are one of the best high protein chicken recipes around. The creamy white enchilada sauce is made from a mix of creamy whipped cottage cheese, cream cheese, and cotija cheese plus green chilies and tomatillo salsa.
5 from 1 vote
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Ingredients
  

  • 1 lb Chicken breast or leftover rotisserie chicken
  • 1/2 tsp seasoning salt goya adobo or lawrys
  • 1 tbsp sofrito optional but encouraged. this is my family's homemade fresh herb blend that we use to season everything. I have a recipe for it on my blog. if you don’t have this, add more tomatillo salsa to the chicken.
  • 16 oz Cottage Cheese I used low fat 2%
  • 1/4 cup cream cheese
  • 2 oz cotija cheese
  • 2 cloves garlic
  • 1 can green chiles
  • 3/4 cup tomatillo salsa
  • 2 cups shredded cheese Mexican blend
  • 10 tortillas i prefer to use flour tortillas

Instructions
 

High Protein Enchilada Sauce

  • combine the cottage cheese, cream cheese, garlic cloves, 1/2 can of the green chiles, 1/2 cup of tomatillo salsa, and cotija cheese in a high speed blender. blend until completely creamy and whipped

Chicken Enchiladas

  • Cook and shred your chicken breast. Alternately you can use rotisserie chicken.
  • Add the cooked shredded chicken to a bowl. Add 1/2 tsp of seasoning salt, sofrito, 1/4 cup of tomatillo salsa, and 1 cup of shredded cheese to the bowl. Mix well.
  • Add 1/4 cup of enchilada sauce to the chicken mixture.
  • Add 1/2 cup of the enchilada mixture to the bottom of a 13x9 baking dish and then start to roll up your enchiladas
  • Fill each tortilla with 2 -3 tablespoons of filling and then roll up the tortilla and place it seam side down on to the baking dish. Bring it as close to the edge of the pan as possible since it will be a snug fit to add all of the tortillas to the dish.
  • Repeat with remaining tortillas and mixture and then top the tortillas with the remaining high protein enchilada sauce, a cup of shredded cheese, and a few more green chilies.
  • Loosely cover the enchiladas with aluminum foil and then bake in an oven at 350F for 30 minutes. Remove the aluminum foil after 20 minutes.