Chicken Enchiladas
This Chicken Enchiladas delivers 40g protein and 477 calories per serving across 8 quick-prepped servings. Stovetop-based batch cooking removes decision fatigue from your week while keeping calories moderate. Built for anyone tracking macros who wants Mexican-style rotation without repetitive chicken and rice.
Ingredients
- •Avocado oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Green Chiles, Canned, Diced
- •sea salt and freshly-cracked black pepper
- •Beans, Black, Canned, Drained
- •Flour Tortillas
- •Mexican Blend Cheese(720g)
- •1 batch red enchilada sauce
Instructions
- 1Preheat oven to 350°F. Prepare your enchilada sauce.
- 2In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- 3To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- 4Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
- 5Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
Nutrition — Per Serving
477
calories
40g
protein
33g
fat
- Carbohydrates
- 1g
- Saturated fat
- 18.0g
- Sodium
- 596 mg
- Dietary fiber
- 0.0g
8 servings per batch · ~179g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Chicken Enchiladas have per serving?
Each serving provides 40g of protein and 477 calories with 33g fat and 1g carbs. This is a high-fat, nearly zero-carb option that delivers substantial protein per serving.
How long does Chicken Enchiladas take to prep?
This is marked as quick prep and makes 8 servings on the stovetop, so you're batch-cooking multiple meals in one cooking session. All 8 portions are ready once you finish the stovetop prep.
Is Chicken Enchiladas good for fat loss?
At 477 calories and 40g protein per serving, this recipe supports fat loss with solid protein intake and minimal carbohydrates. The macro composition keeps you full while maintaining a caloric deficit.
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