There's something incredibly satisfying about gathering with loved ones over a home-cooked meal, and these High Protein Chicken Enchiladas are perfect for just that. After a long day, nothing quite warms the heart like the sight of bubbly cheese and the inviting aroma of spices filling the kitchen. I vividly remember the first time I served these at a small gathering; the compliments just kept coming!
These enchiladas not only deliver on taste but also pack a nutritious punch, making them an ideal choice for anyone looking to swap takeout for something homemade. With shredded chicken, Greek yogurt, and a blend of spices wrapped snugly in tortillas, they prove that healthy eating can be both delicious and comforting. Plus, they come together in just 35 minutes, giving you more time to enjoy with your friends and family.
Get ready to impress your guests (or just treat yourself) with this easy, crowd-pleasing recipe that you’ll want to make time and time again!
Why You'll Love This High Protein Chicken Enchiladas
- These High Protein Chicken Enchiladas are incredibly easy to make, taking just 35 minutes from start to finish.
- Packed with rich flavors and nutritious ingredients, they provide a wholesome alternative to takeout that everyone will enjoy.
- Their versatility allows for endless customization – whether you prefer different proteins, beans, or even toppings, you can make them your own.
- Visually appealing with bubbly melted cheese and vibrant toppings, these enchiladas are sure to be the centerpiece of any gathering.
High Protein Chicken Enchiladas Ingredients
• Get ready to create a flavorful dish!
For the Filling
- Cooked, shredded chicken breast – a lean protein that makes these enchiladas hearty and satisfying.
- Refried beans or black soybeans – adds a creamy texture and boosts the fiber content.
- Greek yogurt or cottage cheese – offers a healthier, protein-rich alternative to sour cream.
- Taco seasoning – enhances flavor with a blend of spices that elevate your dish.
- Diced green chiles (optional) – introduces a subtle heat and burst of flavor.
For Assembly
- Flour tortillas or low-carb tortillas – choose based on your dietary preference for a delightful wrap.
- Shredded Mexican cheese blend – provides a gooey, melty topping that ties all the flavors together.
For the Sauce
- Enchilada sauce – coats the rolled tortillas, bringing moisture and flavor to your High Protein Chicken Enchiladas.
How to Make High Protein Chicken Enchiladas
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Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick cooking spray. This ensures easy removal of the enchiladas once they're done baking, making serving a breeze!
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Mix together the Greek yogurt, refried beans (or mashed black soybeans), and taco seasoning in a large mixing bowl. Stir well until it's creamy and fully combined, then add in the shredded chicken, ½ cup shredded cheese, and diced green chiles (if you choose to add them). Don't forget to season with salt and pepper to taste!
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Scoop about ⅓ cup of the creamy chicken mixture onto the center of each tortilla. Roll each one tightly and place them seam-side down in the prepared baking dish. Arrange them snugly to maximize space.
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Pour the enchilada sauce evenly over the rolled tortillas, using ¾ to 1 full can based on your sauce preference. Then, sprinkle the remaining 1 cup of shredded cheese on top, ensuring each enchilada is beautifully covered.
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Bake your High Protein Chicken Enchiladas for 15-20 minutes or until the cheese is melted, bubbly, and slightly golden brown. For an even more delightful, crispy topping, you can broil them for an additional 1-2 minutes.
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Cool the enchiladas for 5 minutes after taking them out of the oven. Serve hot, topped with your favorite garnishes, such as sour cream, fresh cilantro, jalapeños, or a dash of hot sauce for extra zest!
Optional: Garnish with chopped green onions for a fresh touch.
Exact quantities are listed in the recipe card below.
High Protein Chicken Enchiladas Variations
Feel free to experiment with these enticing twists to make the recipe truly your own!
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Spicy Kick: Add diced jalapeños to the filling for a zesty surprise that will light up your taste buds. Just a few pieces can transform the whole dish!
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Vegetarian Option: Swap the chicken for grilled zucchini and bell peppers, making a colorful and hearty plant-based version that still feels comforting.
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Cheese Lovers: Incorporate a layer of queso fresco inside the enchiladas for a creamy surprise. The extra flavor will delight every cheese aficionado at the table.
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Low-Fat Option: Use plain Greek yogurt instead of sour cream for a tangy top that cuts down on calories yet keeps all the creaminess you crave.
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Tex-Mex Flavor: Mix in some corn and black olives with the filling for a southwestern explosion of flavor and texture that creates a fiesta on your plate.
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Whole Grain: Opt for whole wheat tortillas for a fiber-packed twist that adds a nutty flavor and makes the dish even more filling.
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Creamy Sauce: Instead of traditional enchilada sauce, try a creamy green salsa or tomatillo sauce for a unique flavor profile that wraps around the enchiladas beautifully.
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Heat Levels: Experiment with different types of chili powders in the taco seasoning—smoked or chipotle powder can deepen the flavors while offering varying degrees of heat.
What to Serve with High Protein Chicken Enchiladas?
Creating a memorable meal goes beyond the main dish; it encompasses sides that elevate your dining experience. Imagine the vibrant colors and fresh flavors that dance alongside your enchiladas.
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Mexican Street Corn Salad: A refreshing contrast with its crunchy texture and zesty lime dressing, this salad brightens up every bite of enchilada.
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Guacamole: Creamy, rich, and indulgent, this classic dip adds a smooth layer to your meal, perfectly complementing the spices in the enchiladas.
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Pico de Gallo: Fresh and tangy, this chunky tomato salsa enhances the flavors while providing a crisp, juicy bite with every spoonful.
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Cilantro Lime Rice: Fluffy and fragrant, this aromatic side balances the heartiness of the enchiladas and offers a delightful flavor pairing.
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Black Beans: Smoky and tender, these beans reinforce the protein content and add a complimentary earthiness that rounds out the meal beautifully.
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Fresh Margaritas: A zesty cocktail that brings a burst of flavor and refreshment, perfect for putting everyone in a festive mood.
By serving these delightful sides, you create a harmonious dinner that not only satisfies the appetite but also ignites the spirit of togetherness. Enjoy every moment!
Make Ahead Options
These High Protein Chicken Enchiladas are perfect for meal prep and can save you valuable time on busy weeknights! You can prepare the filling and roll the tortillas up to 24 hours in advance. Simply follow all the steps until they are assembled in the baking dish, then cover tightly with plastic wrap or foil and refrigerate. To maintain the freshness and flavor, it's best to store the enchiladas separately from the sauce if possible. When you're ready to bake, pour the enchilada sauce over the top, sprinkle the remaining cheese, and pop them in the oven for 15-20 minutes. You'll have delicious enchiladas that taste just as good as if they were freshly made!
How to Store and Freeze High Protein Chicken Enchiladas
• Room Temperature: Leftover enchiladas can sit out for a maximum of 2 hours, but they are best enjoyed freshly baked right from the oven.
• Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat in the microwave or covered in the oven at 350°F until heated through.
• Freezer: If you want to make a batch ahead of time, these enchiladas freeze well! Wrap them tightly in foil or plastic wrap and place in a freezer-safe container for up to 3 months.
• Reheating: To reheat frozen enchiladas, thaw overnight in the fridge, then bake covered at 350°F for about 25-30 minutes, or until heated thoroughly. Enjoy your High Protein Chicken Enchiladas in a convenient way!
Chef's Helpful Tips
- To enhance your High Protein Chicken Enchiladas, ensure that your chicken is shredded finely for even distribution in the filling.
- When mixing ingredients, a hand mixer can make the process faster and help achieve a smoother texture for your filling.
- If you're using low-carb tortillas, heat them briefly in the microwave to make them more pliable and less likely to tear.
- For the best results, let the enchiladas rest for a few minutes after baking to allow the cheese to set before serving.
High Protein Chicken Enchiladas Recipe FAQs
What kind of chicken should I use for the enchiladas?
Absolutely! For the best results, I recommend using cooked, shredded chicken breast. It's lean and tender, making it perfect for these enchiladas. You could also use rotisserie chicken for added convenience and flavor—just remove the skin and shred it.
How should I store leftovers?
Very easy! You can store any leftover enchiladas in an airtight container in your fridge for up to 3 days. Just make sure to let them cool down before sealing to prevent moisture buildup, which can affect the texture.
Can I freeze High Protein Chicken Enchiladas?
Definitely! To freeze your enchiladas, wrap them tightly in foil or plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight before reheating them.
What are some common troubleshooting tips for making enchiladas?
If your enchiladas are falling apart, make sure they are rolled tightly and not overstuffed. It also helps to not skip greasing the baking dish as this makes removal easier. For a lighter ingredient swap, consider using low-carb tortillas, which can sometimes be a bit more delicate.
Are there any dietary considerations I should keep in mind?
Absolutely! If you're serving these to guests, be aware of common allergens like dairy in cheese and yogurt. For gluten-free options, use corn tortillas instead of flour ones. Also, make sure your beans are suitable for anyone with dietary restrictions—black soybeans are a great low-carb alternative to refried beans!
How can I tell when my enchiladas are fully cooked?
To determine doneness, look for melted, bubbly cheese that is slightly golden brown on top. Generally, the enchiladas will need about 15-20 minutes in the oven at 375°F. If you like a crispy top, broiling for just 1-2 minutes at the end can add that delightful finish.
High Protein Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick cooking spray.
- Mix together the Greek yogurt, refried beans (or mashed black soybeans), and taco seasoning in a large mixing bowl until creamy. Add shredded chicken, ½ cup shredded cheese, and diced green chiles (if using), seasoning with salt and pepper to taste.
- Scoop about ⅓ cup of the creamy chicken mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the tortillas, using ¾ to 1 full can. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake for 15-20 minutes or until cheese is melted and bubbly, optionally broiling for an additional 1-2 minutes for a crispy topping.
- Cool enchiladas for 5 minutes after baking, then serve hot with garnishes like sour cream, cilantro, or jalapeños.
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