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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.