Satisfy your cravings and nourish your muscles with our delicious High Protein Chicken Enchiladas! This dish comes together in just 30 minutes, making it perfect for those busy weeknights when you want a meal that’s both quick and packed with flavor. Infused with spicy taco seasoning and creamy Greek yogurt, every bite is a treat!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, these enchiladas fit perfectly into your busy schedule.
- Protein-Packed: With shredded chicken and Greek yogurt, they deliver a high protein punch.
- Customizable: Easily tweak the recipe to fit your taste or dietary needs.
- Crowd-Pleaser: Perfect for family dinners or when hosting friends, they’ll love it!
Ingredients You’ll Need
Gathering the right ingredients for these High Protein Chicken Enchiladas is like building the foundation of a home—each component is essential for creating that perfect bite. Let’s break it down!
- Refried beans: Add creaminess and substance to the filling.
- Greek yogurt: Provides that tangy richness we all crave, while boosting the protein content.
- Taco seasoning: The essential spice mix that brings everything together.
- Shredded chicken: The star of the show that’s juicy and packed with protein.
- Shredded Mexican cheese: Melts to perfection over the delicious enchiladas.
- Red enchilada sauce: A bold and zesty topping that ties all the flavors together.
- Flour tortillas: Choose high-fiber options to add a touch of health.
Variations
The beauty of the High Protein Chicken Enchiladas is how adaptable they can be. Feel free to make them your own by trying these delightful variations!
- Spicier Version: Add some chopped jalapeños for a fiery kick that will wake up your taste buds.
- Vegetarian Option: Swap out the chicken for black beans or roasted veggies to make it veggie-friendly.
- Dairy-Free: Use a plant-based yogurt and cheese to keep all that creamy goodness without the dairy.
How to Make High Protein Chicken Enchiladas
Step 1: Prepare the Filling
Mix the Greek yogurt, refried beans, and taco seasoning in a medium bowl. Stir until well combined, then fold in the shredded chicken and 1/2 cup of shredded cheese. This mixture should be perfectly incorporated and creamy.
Step 2: Assemble the Enchiladas
Lay out the tortillas on a clean surface. Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll them up snugly, then place them in a baking dish that’s been sprayed with nonstick cooking spray.
Step 3: Bake to Perfection
Preheat your oven to 375°F (190°C). Pour the red enchilada sauce over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining cheese on top and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Pro Tips for Making High Protein Chicken Enchiladas
- Cheese Selection: Opt for a blend of cheeses to add depth and flavor complexity.
- Sauce Coverage: Ensure the enchiladas are fully covered to avoid drying out.
- Baking Dish Choice: Use a glass baking dish for even heat distribution and a pleasant serving presentation.
- Serving Style: Let them cool slightly to allow the flavors to meld before serving.
How to Serve High Protein Chicken Enchiladas
Garnishes
These enchiladas love to be dressed up! Top them with freshly chopped cilantro, diced avocados, or a dollop of Greek yogurt for an added creamy contrast.
Side Dishes
Serve these with a side of Spanish rice or a colorful mixed greens salad to balance the rich flavors. A simple corn salad also pairs beautifully with the enchiladas.
Creative Ways to Present
For an elegant touch, arrange the enchiladas on a platter and sprinkle with vibrant, sliced jalapeños and queso fresco. It’s a feast for both the eyes and the stomach!
Make Ahead and Storage
Storing Leftovers
Store any leftover enchiladas in an airtight container in the refrigerator. They will stay fresh for up to three days and make an excellent quick meal option.
Freezing
To freeze, wrap each enchilada individually in foil and place them in a freezer-safe bag. They can be frozen for up to three months, perfect for meal prep! Thaw overnight before reheating.
Reheating
Reheat in a preheated oven at 350°F (175°C) until completely warmed through. If you’re in a hurry, a quick zap in the microwave works too!
FAQs
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Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas offer a unique texture and are a great gluten-free alternative. They might be a bit more delicate, so handle with care.
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What other proteins can I substitute for chicken?
You can try using ground turkey or shredded pork for a delicious twist. Each brings a distinct texture and flavor to the dish.
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How can I make them spicier?
Add a pinch of cayenne pepper to the filling or include a chopped serrano pepper for some serious heat.
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Do I need to pre-cook the tortillas?
No, cooking before filling them is not necessary. The baking in the oven will soften them to perfection.
Final Thoughts
I sincerely hope you feel inspired to try these High Protein Chicken Enchiladas. They’re not only a breeze to whip up but are also bursting with flavor and nutrition. Go ahead, surprise your family and friends tonight with this delightful dish, and relish in the warmth and satisfaction of sharing something truly delicious.
Print
High Protein Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This High Protein Chicken Enchiladas recipe is a quick and flavorful dish that combines shredded chicken, refried beans, and melted Mexican cheese all wrapped in soft flour tortillas, topped with savory enchilada sauce. Perfectly suitable for a fast weeknight dinner, it offers a healthy boost of protein while being easy to prepare in just 30 minutes.
Ingredients
Refried Beans
- 1/2 cup refried beans (120g)
Greek Yogurt
- 3/4 cup Greek yogurt (170g)
Taco Seasoning
- 1 Tbsp taco seasoning
Shredded Chicken
- 3 cups shredded chicken (280g) see notes
Shredded Mexican Cheese
- 1.5 cups shredded Mexican cheese (168g) divided
Enchilada Sauce
- 10 oz. can red enchilada sauce
Flour Tortillas
- 8 flour tortillas 8-inch, high fiber
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Prepare filling: In a medium bowl, combine the Greek yogurt, refried beans, and taco seasoning; mix well. Then stir in the shredded chicken and 1/2 cup of the shredded cheese until evenly combined.
- Assemble tortillas: Lay out the tortillas. Evenly scoop the chicken mixture (~1/3 cup or 80g) onto each tortilla. Roll up each tortilla tightly and place seam side down in the prepared baking dish.
- Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese on top of the sauce.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. Remove from oven, garnish with fresh cilantro if desired, and serve hot.
Notes
- Chicken: Any cooked chicken works—use leftover grilled chicken, shredded cooked chicken from breasts or thighs, rotisserie chicken, or canned chicken for convenience.
- Tortillas: I recommend high fiber or carb-conscious tortillas like Ole Xtreme Wellness, La Banderita Carb Counter, or Mission Carb Balance, but any flour tortillas will work. Sturdier tortillas help with wrapping and baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
