Create the Best High Protein Chicken Enchiladas for Dinner Tonight!
Why make this recipe
High protein chicken enchiladas are a fantastic choice for dinner. They are not only delicious but also packed with protein, making them perfect for anyone looking to eat healthier or build muscle. These enchiladas are easy to make, and they bring a satisfying flavor to your meal. Plus, you can customize them with your favorite toppings!
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
- Preheat your oven to 375°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix until well combined.
- Stir in the shredded chicken, 1/2 cup of shredded cheese, and diced green chiles (if using). Season with salt and pepper to taste.
- 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.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. Broil for 1-2 minutes for extra browning.
- 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 the chicken enchiladas warm from the oven. You can add toppings like sour cream, chopped cilantro, or sliced jalapeños. They pair well with a side of Mexican rice or a fresh salad for a complete meal.
How to store High Protein Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They will last for up to 3-4 days. To reheat, simply place them in the oven or microwave until warmed through.
Tips to make High Protein Chicken Enchiladas
- Use leftover chicken to save time. Rotisserie chicken works great!
- Feel free to add more vegetables, like bell peppers or onions, to the filling for extra nutrition.
- Adjust the spiciness by choosing mild or hot taco seasoning and enchilada sauce.
Variation
You can swap out the chicken for shredded turkey or even a vegetarian option like black beans and corn for a meatless meal.
FAQs
1. Can I make these enchiladas ahead of time?
Yes! You can prepare them and store them in the refrigerator before baking. Just bake them when you’re ready to eat.
2. Can I freeze the enchiladas?
Absolutely! You can freeze them before baking. Simply wrap them well and store them in the freezer for up to 3 months. Bake from frozen, adding a little extra time.
3. What toppings can I use?
You can use a variety of toppings like diced tomatoes, avocado, shredded lettuce, salsa, or hot sauce to make them even more delicious!
High Protein Chicken Enchiladas
Ingredients
Method
- Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix until well combined.
- Stir in the shredded chicken, 1/2 cup of shredded cheese, and diced green chiles. Season with salt and pepper to taste.
- 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.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. Broil for 1-2 minutes for extra browning.
- Allow to cool for 5 minutes before serving.
