These delightful High Protein Chicken Enchiladas come together in just 30 minutes and are packed with flavor and nutrition. Each serving offers a hearty dose of protein to keep you full and satisfied, making this dish a fantastic option for busy weeknights or a cozy family meal. With a comforting blend of shredded chicken, creamy Greek yogurt, and lots of cheese, these enchiladas are sure to become a family favorite.
When I think of quick, satisfying dinners, enchiladas always come to mind. They remind me of the lively gatherings around the table, everyone digging in and sharing stories, laughter filling the air. Growing up, I often watched my mom whip up her own version of this dish, filling the kitchen with mouthwatering aromas. With just a handful of ingredients and a little bit of love, you, too, can create a comforting meal that feels like a warm hug on a plate.
High Protein Chicken Enchiladas
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
Delicious High Protein Chicken Enchiladas that are easy to make in just 30 minutes, packed with flavor and nutrition, perfect for busy weeknights.
Ingredients
- 1/2 cup refried beans (120g)
- 3/4 cup Greek yogurt (170g)
- 1 Tbsp taco seasoning
- 3 cups shredded chicken (280g)
- 1.5 cups shredded Mexican cheese (168g, divided)
- 10 oz. can red enchilada sauce
- 8 flour tortillas (8-inch)
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
- In a medium bowl, mix together the Greek yogurt, refried beans, and taco seasoning until well combined. Fold in the shredded chicken and half a cup of the shredded cheese.
- Lay out the tortillas and scoop an even amount of the chicken mixture (about 1/3 cup or 80g) into each one. Roll up each tortilla tightly and place them in the baking dish.
- Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining cup of cheese on top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly. Top with chopped cilantro before serving.
Notes
Serve these enchiladas with sliced avocado or a fresh salad. They can also be reheated beautifully. Consider using rotisserie chicken for a quick option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Why You’ll Love These High Protein Chicken Enchiladas
These enchiladas are not only easy to make but also cater to those who need a protein boost in their meals. With 28 grams of protein per serving, they’re perfect for a post-workout dinner or a busy night when you need something wholesome without spending hours in the kitchen.
How to Make High Protein Chicken Enchiladas
Ingredients:
- 1/2 cup refried beans (120g)
- 3/4 cup Greek yogurt (170g)
- 1 Tbsp taco seasoning
- 3 cups shredded chicken (280g) (see notes)
- 1.5 cups shredded Mexican cheese (168g) (divided)
- 10 oz. can red enchilada sauce
- 8 flour tortillas (8-inch, I used high fiber)
Directions:
- Preheat your oven to 375 degrees F. Make sure to spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
- In a medium bowl, mix together the Greek yogurt, refried beans, and taco seasoning until well combined. Then, fold in the shredded chicken and half a cup of the shredded cheese.
- Lay out your tortillas and scoop an even amount of the chicken mixture into each one (about 1/3 cup or 80g). Roll up each tortilla tightly and place them in a row inside the seeded baking dish.
- Pour the enchilada sauce over the rolled tortillas, making sure they’re well covered. Sprinkle the remaining cup of cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. For a touch of freshness, top with chopped cilantro before serving. Enjoy!
Serving Your High Protein Chicken Enchiladas
These enchiladas are fabulous served with a simple side of sliced avocado or a fresh salad. You can also adorn them with your favorite toppings like diced tomatoes, jalapeños, or extra Greek yogurt for a zesty punch.
Storing Your Enchiladas for Later
If you have leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 3 days. They reheat beautifully in the microwave or oven, but you may want to add a splash of enchilada sauce on top to keep them moist.
Tips for the Perfect Enchiladas
- If you’re short on time, rotisserie chicken makes for an excellent shortcut; just shred it and mix it in!
- To make these enchiladas extra creamy, consider adding a bit more Greek yogurt to the filling for a richer taste.
- If you prefer a little spice, feel free to add diced green chiles or even a pinch of cayenne pepper to the filling.
Variations to Try
- Swap out the chicken for black beans or lentils for a delicious vegetarian option.
- Try using whole wheat tortillas for added fiber, or opt for corn tortillas for a gluten-free version.
FAQs
Can I use frozen chicken for this recipe?
Yes! Just make sure to thaw and fully cook the chicken first. You can shred it and then proceed with the recipe as usual.How do I make this dish gluten-free?
Simply substitute the flour tortillas with gluten-free tortillas, and be sure your enchilada sauce is gluten-free as well.Can I prepare these enchiladas ahead of time?
Absolutely! You can assemble them a day ahead, cover tightly, and store them in the fridge until you’re ready to bake.
Dig in and enjoy these High Protein Chicken Enchiladas as a cozy, family-friendly meal that everyone will love! Happy cooking!
