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High Protein Chicken Enchiladas (30-minute) Recipe

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4.3 from 4 reviews

These High Protein Chicken Enchiladas are a quick and delicious meal packed with shredded chicken, creamy Greek yogurt, and refried beans. Ready in just 30 minutes, they’re perfect for a wholesome weeknight dinner that combines Mexican-inspired flavors with a protein-rich twist.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Filling:

  • 1/2 cup refried beans (120g)
  • 3/4 cup Greek yogurt (170g)
  • 1 Tbsp taco seasoning
  • 3 cups shredded chicken (280g, cooked)
  • 1/2 cup shredded Mexican cheese (56g)

Assembly:

  • 10 oz. can red enchilada sauce
  • 8 flour tortillas (8-inch, preferably high fiber)
  • 1 cup shredded Mexican cheese (112g)
  • Nonstick cooking spray (for baking dish)
  • Fresh cilantro (for garnish, optional)

Instructions

  1. Preheat the oven: Set your oven to 375 degrees F (190 degrees C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray to prepare it for the enchiladas.
  2. Prepare the filling: In a medium bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix these well to create a creamy base. Then fold in the shredded chicken and 1/2 cup of the shredded Mexican cheese until evenly incorporated.
  3. Assemble the tortillas: Lay out all eight tortillas flat on your workspace. Evenly distribute the filling mixture onto each tortilla, using about 1/3 cup (approximately 80g) per tortilla.
  4. Roll and arrange: Roll each tortilla tightly to encase the filling, then place them seam-side down in a single row inside the prepared baking dish.
  5. Add sauce and cheese: Pour the entire 10 oz. can of red enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Mexican cheese on top to cover them thoroughly.
  6. Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
  7. Garnish and serve: Remove the enchiladas from the oven, garnish with fresh cilantro if desired, and serve hot for a comforting, protein-packed meal.

Notes

  • For the shredded chicken, use cooked chicken breasts or thighs seasoned and shredded beforehand.
  • High fiber tortillas add more nutritional value but regular flour tortillas can be substituted.
  • Feel free to add toppings like sour cream, avocado slices, or chopped onions for extra flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://dishiary.com/high-protein-chicken-enchiladas-30-minute-recipe/