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High Protein Chicken Enchiladas Recipe

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These High Protein Chicken Enchiladas are a delicious and nutritious twist on a classic Mexican dish, packed with shredded chicken, Greek yogurt, and refried beans for added protein and creaminess. Perfect for a quick 30-minute meal that delivers bold flavors and a satisfying texture, baked to perfection with melted Mexican cheese and tangy enchilada sauce.

  • 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 and shredded)
  • 1/2 cup shredded Mexican cheese (about 84g)

Assembly and Topping

  • 8 flour tortillas (8-inch, preferably high fiber)
  • 10 oz. can red enchilada sauce
  • 1 cup shredded Mexican cheese (about 84g)
  • Nonstick cooking spray
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent the enchiladas from sticking.
  2. Make the filling: In a medium bowl, combine the Greek yogurt, refried beans, and taco seasoning. Stir the mixture until well blended. Then add the shredded chicken and 1/2 cup of the shredded Mexican cheese and mix gently to combine all ingredients evenly.
  3. Fill the tortillas: Lay out the flour tortillas on a flat surface. Evenly distribute the chicken mixture among the tortillas, scooping about 1/3 cup (approximately 80g) into each one.
  4. Roll and arrange enchiladas: Roll each tortilla tightly to enclose the filling and place each rolled tortilla seam-side down in a row inside the prepared baking dish.
  5. Add sauce and cheese: Pour the canned red enchilada sauce evenly over the top of all the rolled tortillas. Then sprinkle the remaining 1 cup of shredded Mexican cheese over the sauce-covered enchiladas.
  6. Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes until the cheese is melted, bubbly, and slightly golden.
  7. Garnish and serve: Remove from oven, garnish with fresh cilantro if desired, and serve hot for a wholesome, protein-packed meal.

Notes

  • For best results, use cooked, shredded chicken such as rotisserie or poached chicken breast.
  • The flour tortillas used here are high fiber, but feel free to use whole wheat or gluten-free tortillas if preferred.
  • You can adjust the level of spiciness by selecting mild or hot enchilada sauce or adding extra taco seasoning.
  • Leftovers can be refrigerated 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

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