Why Make This Recipe
High Protein Chicken Enchiladas are a fantastic choice for a tasty and nutritious meal. They are packed with protein from the chicken and Greek yogurt, making it a filling dish that helps you stay satisfied. Plus, it’s an easy recipe that anyone can make, so it’s perfect for busy weeknights or when you want to impress guests without too much effort.
How to Make High Protein Chicken Enchiladas
Ingredients:
- 2 cups cooked, shredded chicken breast
- 1 cup plain Greek yogurt
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 1/2 cup shredded Monterey Jack cheese
- 1 (10 oz) can enchilada sauce (red or green)
- 1/2 cup diced onion
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 6–8 whole wheat or low-carb tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving, optional)
Directions:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, black beans, Greek yogurt, 1/2 cup of the shredded cheese (cheddar and Monterey Jack), diced onion, cumin, chili powder, salt, and pepper. Mix everything together thoroughly.
- Spoon the filling into each tortilla, roll them tightly, and place them seam-side down in a lightly greased 9×13-inch baking dish.
- Pour the enchilada sauce evenly over the tortillas and sprinkle with the extra shredded cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot with lime wedges if you like.
How to Serve High Protein Chicken Enchiladas
Serve these delicious enchiladas hot, right out of the oven. You can add a side salad or some fresh guacamole for an extra touch. Squeeze some lime juice over the top to add a zesty flavor.
How to Store High Protein Chicken Enchiladas
If you have leftovers, store the enchiladas in an airtight container in the refrigerator. They will keep well for about 3-4 days. You can reheat them in the oven or in the microwave.
Tips to Make High Protein Chicken Enchiladas
- Use leftover chicken to save time.
- Adjust the spices to your taste. If you like it spicy, add more chili powder or some diced jalapeños.
- For a vegetarian version, skip the chicken and add more beans or veggies.
Variation
You can switch up the cheeses if you prefer different flavors or use spicy enchilada sauce for an extra kick. Adding vegetables like bell peppers or spinach can also boost the nutrition of this dish.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Yes, rotisserie chicken works great and saves you time.
Can I freeze the enchiladas?
Absolutely! Just freeze them before baking. When ready to cook, thaw in the fridge overnight and then bake.
What can I serve with enchiladas?
They pair well with rice, beans, or a fresh salad. Adding avocado or sour cream can also enhance the meal.
High Protein Chicken Enchiladas
Ingredients
For the filling
- 2 cups cooked, shredded chicken breast
- 1 cup plain Greek yogurt
- 1 can black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 can enchilada sauce
- 1/2 cup diced onion
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 6-8 pieces whole wheat or low-carb tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving, optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, black beans, Greek yogurt, 1/2 cup of the shredded cheese (cheddar and Monterey Jack), diced onion, cumin, chili powder, salt, and pepper. Mix everything together thoroughly.
- Spoon the filling into each tortilla, roll them tightly, and place them seam-side down in a lightly greased 9x13-inch baking dish.
- Pour the enchilada sauce evenly over the tortillas and sprinkle with the extra shredded cheese.
Cooking
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot with lime wedges if you like.