High Protein Creamy Verde Chicken Enchiladas
High Protein Creamy Verde Chicken Enchiladas
Ingredients
For the Enchilada Filling
- 1 1/2 pounds cooked shredded chicken, cooked in a crockpot with salsa verde, salt, and pepper
- 1/2 small onion, diced
- 1/2 bell pepper, diced
- 1 small zucchini, shredded
- 2 cups spinach, chopped
- 8 ounces salsa verde
- 1 cup blended cottage cheese, or as needed for desired sauciness
- 2 tablespoons lime juice, from 2-3 limes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Topping
- 6 flour tortillas, 6-8 count
- 1/2 cup salsa verde, for topping
- 1 cup shredded Pepper Jack cheese
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the cooked shredded chicken, diced onion, diced bell pepper, shredded zucchini, and chopped spinach.
⏱️ 5 min
- 3
Add 8 ounces of salsa verde, blended cottage cheese (start with 1 cup and add more if a saucier consistency is desired), lime juice, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and black pepper to the bowl. Mix thoroughly until all ingredients are well combined.
⏱️ 7 min
- 4
Lay out one flour tortilla. Spoon a generous amount of the chicken and vegetable filling down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
⏱️ 8 min
- 5
Once all enchiladas are arranged in the dish, pour the additional 1/2 cup of salsa verde evenly over the top. Sprinkle the shredded Pepper Jack cheese over the salsa verde.
⏱️ 3 min
- 6
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 30 min•🌡️ 350
- 7
Remove from oven and let rest for a few minutes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Creamy Verde Chicken Enchiladas
For the Enchilada Filling
- 1 1/2 pounds cooked shredded chicken, cooked in a crockpot with salsa verde, salt, and pepper
- 1/2 small onion, diced
- 1/2 bell pepper, diced
- 1 small zucchini, shredded
- 2 cups spinach, chopped
- 8 ounces salsa verde
- 1 cup blended cottage cheese, or as needed for desired sauciness
- 2 tablespoons lime juice, from 2-3 limes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Topping
- 6 flour tortillas, 6-8 count
- 1/2 cup salsa verde, for topping
- 1 cup shredded Pepper Jack cheese
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the cooked shredded chicken, diced onion, diced bell pepper, shredded zucchini, and chopped spinach.
⏱️ 5 min - 3
Add 8 ounces of salsa verde, blended cottage cheese (start with 1 cup and add more if a saucier consistency is desired), lime juice, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and black pepper to the bowl. Mix thoroughly until all ingredients are well combined.
⏱️ 7 min - 4
Lay out one flour tortilla. Spoon a generous amount of the chicken and vegetable filling down the center of the tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
⏱️ 8 min - 5
Once all enchiladas are arranged in the dish, pour the additional 1/2 cup of salsa verde evenly over the top. Sprinkle the shredded Pepper Jack cheese over the salsa verde.
⏱️ 3 min - 6
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 30 min•🌡️ 350 - 7
Remove from oven and let rest for a few minutes before serving.
⏱️ 2 min