Description
High Protein Chicken Enchiladas offer a flavorful and nutritious meal combining tender shredded chicken, soft corn tortillas, and a savory tomato-based sauce enhanced with warm spices and apple cider vinegar. Topped with melty plant-based cheese, these enchiladas provide a comforting, protein-packed dish perfect for family dinners or weekend feasts.
Ingredients
Scale
Chicken Filling
- 2 cups cooked and shredded chicken breasts
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin (natural)
- 1 teaspoon chili powder (natural)
- 1 tablespoon vegetarian Worcestershire sauce
- 1 tablespoon apple cider vinegar (natural)
- 1 cup tomato sauce (natural)
Assembly
- 8 soft corn tortillas
Sauce
- 2 cups tomato sauce (natural)
- 1/2 teaspoon cumin (natural)
- 1/2 teaspoon chili powder (natural)
- 1 teaspoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent
Topping and Garnishes
- 1 1/2 cups shredded plant-based cheese (plant-based)
- Fresh cilantro, chopped (for garnish)
- Optional garnishes: diced avocado, plant-based sour cream, thinly sliced green onions
Instructions
- Prepare the Chicken Filling: Cook chicken breasts until tender, then shred with two forks. In a pan, sauté finely chopped onions and garlic until fragrant. Add the shredded chicken, cumin, chili powder, vegetarian Worcestershire sauce, and apple cider vinegar. Stir well to combine and let the flavors meld for a few minutes. Add tomato sauce (natural) to create a moist and flavorful filling.
- Assemble the Enchiladas: Warm the corn tortillas in a skillet or microwave for a few seconds until soft and pliable. Spoon the chicken filling evenly onto each tortilla, roll them tightly, and place seam-side down in a baking dish to keep them intact.
- Prepare the Sauce: In a saucepan, combine tomato sauce (natural) with cumin, chili powder, and apple cider vinegar. Stir in the natural gelling agent and cook gently until the sauce thickens slightly to a luscious consistency suitable for pouring.
- Bake to Perfection: Pour the prepared sauce evenly over the rolled enchiladas. Top generously with shredded plant-based cheese (plant-based). Bake in a preheated oven at 375°F (190°C) for about 20 minutes until the cheese melts fully and the sauce is bubbly around the edges.
- Serve and Garnish: Remove the enchiladas from the oven and let them rest slightly. Garnish with chopped fresh cilantro and optional toppings such as diced avocado, plant-based sour cream, or green onions before serving.
Notes
- Warm tortillas carefully to prevent cracking and help them roll smoothly.
- Use leftover shredded chicken to save time and enhance flavor.
- Adjust chili powder quantity to customize the spice level to your preference.
- Don’t omit apple cider vinegar; it balances the richness and brightens the sauce.
- Allow enchiladas to rest briefly after baking for flavors to settle beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 65mg
Keywords: chicken enchiladas, high protein, plant-based cheese, gluten free, Mexican dinner, baked enchiladas
