If you’re looking for a meal that’s as delicious as it is nutritious, these High Protein Chicken Enchiladas are a game changer. Packed with lean protein and bursting with flavor, they’re sure to satisfy even the pickiest of eaters in record time. Plus, who can resist the melted cheese and savory enchilada sauce that brings everything together?
Why You’ll Love This Recipe
- Quick and Easy: These enchiladas are ready in just 30 minutes, making them perfect for busy weeknights.
- Flavor Explosion: A delightful mix of cheesy, tangy, and savory flavors come together in every bite.
- Nutritious and Satisfying: Packed with protein and made with wholesome ingredients, they’re a balanced meal in one dish.
- Customizable: Easily adapt the recipe to suit different tastes and dietary needs.
Ingredients You’ll Need
The beauty of these enchiladas lies in their simplicity. Each ingredient serves a purpose, combining to create a dish that’s flavorful, filling, and nourishing. Let’s explore how these ingredients work together to bring you a taste of Mexico right in your kitchen.
- Refried Beans: Adds a creamy texture and additional protein to the filling.
- Greek Yogurt: Provides creaminess and tanginess, while also boosting the protein content.
- Taco Seasoning: Brings out classic Mexican flavors that elevate the dish.
- Shredded Chicken: A lean protein source that makes these enchiladas heartier and more satisfying.
- Mexican Cheese Blend: Melts into gooey perfection, binding all the ingredients.
- Red Enchilada Sauce: Adds moisture and authentic flavor to the enchiladas.
- High-Fiber Tortillas: Provide a sturdy base and additional fiber, making each serving filling and nutritious.
Variations
Want to put your own spin on these High Protein Chicken Enchiladas? Customize them to your liking with these delightful variations. You’ll find it’s a breeze to adapt this recipe to your dietary requirements or to use up whatever ingredients you have at home.
- Vegetarian Option: Swap the chicken for grilled vegetables or a plant-based protein like black beans.
- Spicy Twist: Add chopped jalapeños or a pinch of cayenne pepper to the filling for an extra kick.
- Low-Carb Alternative: Use low-carb tortillas or wrap the filling in large lettuce leaves for a lighter version.
How to Make High Protein Chicken Enchiladas
Step 1: Prepare the Filling
In a medium bowl, combine Greek yogurt, refried beans, and taco seasoning until smooth and well-mixed. Stir in the shredded chicken and a half-cup of cheese, ensuring everything is evenly incorporated. This mixture will be the flavorful heart of our enchiladas!
Step 2: Assemble the Enchiladas
Lay out your eight tortillas on a flat surface. Scoop about a third of a cup of the filling into each one, then roll them up tightly like little burritos. Place them seam side down in a greased 9×13-inch baking dish, snugly in a single layer. It’s like tucking them into a cozy cheese blanket!
Step 3: Bake to Perfection
Pour the red enchilada sauce over the rolled tortillas, making sure they are all nicely covered. Sprinkle the remaining cheese on top and bake in a preheated 375°F oven for 15-20 minutes, until the cheese is melted and bubbly. The aroma will be irresistible!
Pro Tips for Making High Protein Chicken Enchiladas
- Efficient Prep: Use store-bought shredded rotisserie chicken for a quick and effortless filling.
- Sauce Distribution: Be generous with the enchilada sauce to ensure all tortillas are fully coated and avoid drying out during baking.
- Cheese Alternative: Try using a blend of lower-fat cheeses for a healthier yet deliciously melted topping.
- Even Heating: Rotate the baking dish halfway through cooking to ensure even browning of the cheese.
How to Serve High Protein Chicken Enchiladas
Garnishes
Top your enchiladas with fresh cilantro and a dollop of Greek yogurt or sour cream for a refreshing contrast to the rich flavors. A squeeze of lime juice can also brighten up each serving.
Side Dishes
These enchiladas pair beautifully with a simple side salad or rice and beans. A fresh corn salad or guacamole with tortilla chips can also make wonderful accompaniments.
Creative Ways to Present
For a festive touch, serve these enchiladas family-style on a vibrant platter. Garnish with avocado slices and colorful bell pepper strips for an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover enchiladas in an airtight container in the refrigerator for up to three days. They reheat beautifully and make an excellent lunch or quick dinner.
Freezing
These enchiladas can be frozen for up to three months. Freeze in a single layer on a baking sheet before transferring to a freezer-safe container. Thaw in the fridge before reheating.
Reheating
To reheat, cover the enchiladas with foil and warm in a preheated oven at 350°F until heated through. For individual servings, the microwave works well too.
FAQs
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Can I use corn tortillas instead of flour tortillas?
Absolutely, corn tortillas can be used. They add a distinct flavor and are typically gluten-free. Just be sure to warm them slightly to prevent cracking.
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How do I make my own taco seasoning?
Mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper to taste for a homemade blend that can be adjusted for spiciness.
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What is the best way to shred chicken?
For quick results, use a handheld mixer or the paddle attachment on a stand mixer to shred warm, cooked chicken thoroughly and effortlessly.
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Can I add more vegetables?
Yes, you can enhance the nutritional value by adding diced bell peppers, onions, or even spinach to the filling for a more robust flavor profile.
Final Thoughts
Give these High Protein Chicken Enchiladas a try, and you’ll see why they’re a family favorite. The perfect balance of convenience, nutrition, and taste makes them irresistible. Gather your ingredients, embrace the joy of cooking, and let’s make dinner a fiesta tonight!
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-American
- Diet: High Protein
Description
This high protein chicken enchiladas recipe offers a flavorful, nutritious, and quick satisfying meal perfect for busy weeknights. Combining tender shredded chicken, creamy Greek yogurt, and spicy enchilada sauce, all wrapped in high-fiber tortillas and topped with melted cheese, it delivers comfort and protein in just 30 minutes.
Ingredients
Refried Beans
- 1/2 cup (120g) refried beans
Greek Yogurt
- 3/4 cup (170g) Greek yogurt
Taco Seasoning
- 1 Tbsp taco seasoning
Shredded Chicken
- 3 cups (280g) shredded cooked chicken (can use rotisserie, grilled, or leftover chicken)
Shredded Mexican Cheese
- 1.5 cups (168g) shredded Mexican cheese, divided
Enchilada Sauce
- 10 oz. (284g) can red enchilada sauce
Flour Tortillas
- 8 high fiber, 8-inch flour tortillas
Instructions
- Preheat oven: Set your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Prepare filling: In a medium bowl, combine Greek yogurt, refried beans, and taco seasoning. Mix well until smooth. Stir in the shredded chicken and half of the cheese, ensuring everything is evenly coated.
- Assemble tortillas: Lay out each tortilla flat on a clean surface. Spoon approximately 1/3 cup (80g) of the mixture onto the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish, forming a row.
- Top with sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup (84g) of shredded cheese on top for a melty, cheesy finish.
- Bake: Place in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool slightly.
- Serve: Garnish with freshly chopped cilantro if desired. Enjoy your protein-packed chicken enchiladas hot out of the oven.
Notes
- Chicken: Feel free to use any cooked chicken—rotisserie, grilled, leftover, or even canned—to make preparation easier.
- Tortillas: High fiber tortillas like Ole Xtreme Wellness, La Banderita Carb Counter, or Mission Carb Balance are recommended, but any flour tortillas will work—the sturdier, the better for rolling.
- Cheese: Use a good melting Mexican blend cheese for best flavor and texture.
- Variations: Add diced onions, peppers, or jalapenos inside the tortillas for extra flavor.
- Make ahead: Assemble the dish ahead of time and refrigerate; bake when ready.
Nutrition
- Serving Size: 1 enchilada (1/4 of recipe)
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 1100 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 85 mg
