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High Protein Chicken Enchiladas

Delicious and protein-packed chicken enchiladas, perfect for a healthy dinner. Customize with your favorite toppings!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 3 cups cooked, shredded chicken breast You can use leftover or rotisserie chicken.
  • 1/2 cup refried beans
  • 3/4 cup Greek yogurt
  • 1 tablespoon taco seasoning Adjust spiciness as desired.
  • 1/2 cup shredded Mexican cheese blend Plus an additional 1 1/2 cups for topping.
  • 4 ounces diced green chiles Optional, can be omitted.
  • to taste Salt
  • to taste Pepper
  • 8-10 pieces flour tortillas
  • 1 1/2 cups red enchilada sauce

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Spray a 9x13-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. 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.
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 the cheese is melted, bubbly, and slightly golden. Broil for 1-2 minutes for extra browning.
  3. Allow to cool for 5 minutes before serving.

Notes

Serve warm with toppings such as sour cream, fresh cilantro, or jalapeños. Can be stored in an airtight container for up to 3-4 days.