Chicken Enchiladas
Shredded chicken rolled in corn tortillas, smothered in enchilada sauce and melted cheese. Mexican comfort food.
Shredded chicken rolled in corn tortillas, smothered in enchilada sauce and melted cheese. Mexican comfort food.
Per serving · Adjust servings below to scale ingredients
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Mix shredded chicken with cream cheese, green chiles, cumin, and cheese.
Spread ½ cup enchilada sauce on bottom of a baking dish.
Fill tortillas with chicken mixture, roll up, and place seam-side down.
Pour remaining sauce over enchiladas. Top with cheese.
Bake at 190°C for 20-25 minutes until bubbly. Top with cilantro, sour cream, avocado.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Enchiladas delivers 36g of protein at 450 calories — that's 13 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 32% of total calories in this dish. The 30g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 22g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chicken Enchiladas is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 450 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Enchiladas also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
Use a meat thermometer for proteins: chicken 74°C (165°F), beef medium 60°C (140°F). For baked dishes, look for golden brown on top and bubbling around the edges.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
