High protein chicken enchiladas served with toppings on a plate

Create the Best High Protein Chicken Enchiladas for Dinner Tonight!

ByNiva Wilson
Spread the love

Why make this recipe

High protein chicken enchiladas are a tasty and satisfying dish that you can enjoy any night of the week. They are not only simple to make, but they also pack a protein punch! Whether you are looking for a healthy meal option or just something delicious for dinner, these enchiladas are sure to please everyone at the table.

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 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 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 the high protein chicken enchiladas warm right from the oven. Add your favorite toppings like sour cream, fresh cilantro, diced jalapeños, or a drizzle of hot sauce for a flavorful kick.

How to store High Protein Chicken Enchiladas

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F until heated through.

Tips to make High Protein Chicken Enchiladas

  • Use leftover grilled chicken or rotisserie chicken for quicker prep.
  • For a gluten-free option, swap flour tortillas for corn tortillas.
  • Add more veggies like bell peppers or onions to the filling for extra flavor and nutrition.

Variation

Feel free to customize the filling by adding black beans, corn, or different types of cheese. You can also switch up the sauce, using salsa verde instead of red enchilada sauce for a different taste.

FAQs

Can I freeze the enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly and store in the freezer for up to three months. Bake from frozen, adding about 10 extra minutes to the cooking time.

Can I use a different type of meat?
Absolutely! Ground turkey, beef, or even shredded pork work great in this recipe.

Can I make these enchiladas vegetarian?
Yes, you can replace the chicken with beans or a mix of your favorite vegetables for a delicious vegetarian option.

High Protein Chicken Enchiladas

These high protein chicken enchiladas are delicious, satisfying, and easy to prepare, making them a perfect choice for any night of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 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 optional
  • Salt to taste
  • Pepper to taste
  • 8-10 pieces flour tortillas
Topping
  • 1 1/2 cups red enchilada sauce
  • 1 1/2 cups shredded Mexican cheese blend or mozzarella

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.
  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 remaining tortillas and filling.
Baking
  1. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
  2. Bake for 15-20 minutes, or until cheese is melted, bubbly, and slightly golden. Broil for 1-2 minutes for extra browning.
Serving
  1. Allow to cool for 5 minutes before serving. Top with desired toppings such as sour cream, fresh cilantro, jalapeños, or hot sauce.

Notes

Use leftover grilled chicken or rotisserie chicken for quicker prep. For a gluten-free option, swap flour tortillas for corn tortillas. Add more veggies like bell peppers or onions to the filling for extra flavor and nutrition.

Similar Posts