Create the Best High Protein Chicken Enchiladas for Dinner Tonight!

Why make this recipe

Chicken enchiladas are a classic favorite for many families. They are not only delicious but also packed with protein, making them a healthy option for dinner. This recipe for high protein chicken enchiladas combines tasty ingredients like shredded chicken, Greek yogurt, and cheese, creating a filling and satisfying meal that everyone will love. Plus, they are easy to make and perfect for a weeknight dinner!

How to make High Protein Chicken Enchiladas

Ingredients:

• 3 cups cooked, shredded chicken breast
• 1/2 cup refried beans
• 3/4 cup Greek yogurt
• 1 tablespoon taco seasoning
• 1/2 cup shredded Mexican cheese blend
• 1 can (4 ounces) diced green chiles
• Salt to taste
• Pepper to taste
• 8-10 flour tortillas
• 1 1/2 cups red enchilada sauce
• 1 1/2 cups shredded Mexican cheese blend or mozzarella

Directions:

1. Preheat your oven to 375°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix until well combined.
3. Stir in the shredded chicken, 1/2 cup of shredded cheese, and diced green chiles (if using). Season with salt and pepper to taste.
4. Scoop about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
5. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
6. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. Broil for 1-2 minutes for extra browning.
7. Allow to cool for 5 minutes before serving. Top with desired toppings such as sour cream, fresh cilantro, jalapeños, or hot sauce.

How to serve High Protein Chicken Enchiladas

Serve your chicken enchiladas warm, straight from the oven. They pair well with a side salad or some fresh guacamole. You can also add toppings like sour cream, chopped cilantro, or sliced jalapeños for extra flavor.

How to store High Protein Chicken Enchiladas

To store leftover enchiladas, let them cool completely. Place them in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. If you want to freeze them, wrap the enchiladas tightly in plastic wrap and then foil before placing them in the freezer. They can last up to 2 months in the freezer.

Tips to make High Protein Chicken Enchiladas

• Feel free to adjust the spice level by adding more or less taco seasoning.
• You can substitute the chicken with shredded turkey or even beans for a vegetarian option.
• For a healthier twist, use whole wheat tortillas instead of regular flour tortillas.

Variation

You can change up the flavor by using different types of cheese, like cheddar or pepper jack. Adding black beans, corn, or bell peppers to the filling can also give your enchiladas a new twist.

FAQs

Can I make these enchiladas ahead of time?
Yes! You can prepare everything and assemble the enchiladas a day in advance. Just cover them and keep them in the fridge until you’re ready to bake.

Can I use something other than tortillas?
Yes! You can use cabbage leaves for a low-carb option. Just blanch the cabbage leaves first to make them pliable.

What are some good toppings for chicken enchiladas?
Great toppings include sour cream, chopped green onions, fresh cilantro, avocado slices, or a drizzle of hot sauce for some extra heat.

High Protein Chicken Enchiladas

This high protein chicken enchiladas recipe combines shredded chicken, Greek yogurt, and cheese for a delicious and easy weeknight dinner that the whole family will enjoy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

  

Filling ingredients

• 3 cups cooked, shredded chicken breast
• 1/2 cup refried beans
• 3/4 cup Greek yogurt
• 1 tablespoon taco seasoning Adjust spice level as desired
• 1/2 cup shredded Mexican cheese blend Plus 1 cup for topping
• 1 can (4 ounces) diced green chiles Optional
• Salt to taste
• Pepper to taste
• 8-10 pieces flour tortillas Use whole wheat for a healthier option
• 1 1/2 cups red enchilada sauce
• 1 1/2 cups shredded Mexican cheese blend or mozzarella For topping

Method

 

Preparation

1. Preheat your oven to 375°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix until well combined.
3. Stir in the shredded chicken, 1/2 cup of shredded cheese, and diced green chiles (if using). Season with salt and pepper to taste.

Assembly

1. Scoop about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
2. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.

Baking

1. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. Broil for 1-2 minutes for extra browning.
2. Allow to cool for 5 minutes before serving.

Notes

Serve warm with toppings such as sour cream, fresh cilantro, jalapeños, or hot sauce. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months.