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
Units
Scale
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
