High Protein Chicken Enchiladas for Weeknight Meal Prep
Crispy corn tortillas stuffed with moist shredded chicken, vibrant sautéed vegetables, and tangy Greek yogurt, baked in a red enchilada sauce with melted cheese. This high-protein, weeknight-friendly recipe re-heats perfectly and stores well for meal prep.
Ingredients
- Red enchilada sauce 1 1/2 cups
- Olive oil 1/2 tablespoon
- Diced onion 1 cup (120 grams)
- Diced bell pepper 1 1/2 cups (180 grams)
- Diced zucchini 1 cup (100 grams)
- Shredded chicken 3 cups (340 grams cooked)
- Greek yogurt (0% fat) 1/2 heaping cup (5 ounces)
- Chili powder 1 tablespoon
- Ground cumin 1/2 teaspoon
- Salt 1/2 teaspoon
- Black pepper 1/4 teaspoon
- Corn tortillas 12 (10-inch) rounds
- Shredded Mexican cheese blend 1/3 cup
Instructions
- Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion, bell pepper, and zucchini; cook until slightly softened (4-5 minutes).
- In a bowl, combine cooked vegetables, chicken, Greek yogurt, chili powder, cumin, salt, and pepper. Mix well.
- Warm 2 tortillas at a time in microwave (10-15 seconds). Spoon 1/4 cup mixture onto each, fold into halves, then quarters.
- Place 6 tortilla bundles in the baking dish. Pour 3/4 cup enchilada sauce over them, then top with remaining 6 enchiladas and another 3/4 cup sauce.
- Sprinkle cheese evenly. Bake 23-26 minutes until bubbly and golden.
- Let rest 5 minutes before serving.
Notes
Microwave tortillas in a damp paper towel for extra pliability.
Use Monterey Jack cheese or vegan alternative as substitute.
Store leftovers in airtight containers for up to 4 days.
Reheats well in oven or microwave.
Use Monterey Jack cheese or vegan alternative as substitute.
Store leftovers in airtight containers for up to 4 days.
Reheats well in oven or microwave.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 42gProtein: 32gFat: 18gSaturated Fat: 6gCholesterol: 90mgSodium: 580mgFiber: 5gSugar: 5g
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