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rotisserie chicken enchiladas garnished with queso fresco, cilantro, Greek yogurt, and shredded lettuce

High Protein Rotisserie Chicken Enchiladas

Pulled chicken and blended green chile cottage cheese sauce inside cheesy green chile smothered corn tortillas.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 Servings
Calories: 465kcal
Author: Mason Woodruff

Ingredients

  • 1 pound Pulled Rotisserie Chicken
  • 1 ½ cups (360g) Green Enchilada Sauce
  • ¾ cup (180g) Low Fat Cottage Cheese
  • 6 oz Shredded Pepper Jack or Monterey Jack Cheese
  • 10 Corn Tortillas I used 6" white corn tortillas

Garnishes

  • Shredded Lettuce
  • Cilantro
  • Nonfat Greek Yogurt or Sour Cream
  • Queso Fresco

Instructions

  • Make the chicken filling. Blend the cottage cheese, 3/4 cup (180g) enchilada sauce, and 1 oz (28g) of shredded cheese together until smooth. Mix the pulled chicken and the blended sauce together.
  • Assemble the enchiladas. Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds until pliable. Fill each tortilla with about 3 oz (84g) of the chicken mixture. Tightly roll and place on a parchment lined sheet pan in 5 sets of 2. Top each couple with about 2 tablespoons of the remaining enchilada sauce and 1 oz of cheese.
  • Bake the enchiladas in a 450ºF oven for 10-12 minutes until the cheese is melted and the tortillas are slightly browning around the edges.
  • Garnish with shredded lettuce, fresh cilantro, Greek yogurt or sour cream (I like to thin it with water to drizzle), and queso fresco.

Notes

See the post above for ingredient substitution notes and photos of each recipe step.
Recipe adapted from Brian Lagerstrom's rotisserie chicken recipes video.

Nutrition

Serving: 2enchiladas | Calories: 465kcal | Carbohydrates: 37g | Protein: 42g | Fat: 17g