Description
These High Protein Chicken Enchiladas are a quick and delicious meal perfect for busy weeknights. Packed with shredded chicken, refried beans, Greek yogurt, and cheese, they deliver a satisfying and protein-rich twist on a classic Mexican dish. Baked until bubbly and topped with fresh cilantro, this recipe comes together in just 30 minutes.
Ingredients
Filling
- 1/2 cup refried beans (120g)
- 3/4 cup Greek yogurt (170g)
- 1 Tbsp taco seasoning
- 3 cups shredded chicken (280g)
- 1/2 cup shredded Mexican cheese (about 84g)
Assembly
- 8 flour tortillas (8-inch, high fiber preferred)
- 10 oz. can red enchilada sauce
- 1 cup shredded Mexican cheese (about 84g)
- Nonstick cooking spray
- Fresh cilantro (for topping, optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray to prevent sticking and set aside.
- Make the Filling: In a medium mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Stir well to blend the flavors. Fold in the shredded chicken and 1/2 cup of the shredded Mexican cheese until evenly mixed.
- Fill Tortillas: Lay out the flour tortillas on a clean surface. Evenly distribute the chicken and bean mixture onto each tortilla, using about 1/3 cup (approximately 80g) per tortilla.
- Roll and Arrange: Carefully roll up each tortilla tightly and place them seam-side down in a row inside the prepared baking dish.
- Add Sauce and Cheese: Pour the entire can of red enchilada sauce evenly over the rolled tortillas. Then, sprinkle the remaining 1 cup of shredded Mexican cheese on top to cover the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Serve: Remove from the oven, garnish with fresh cilantro if desired, and serve hot. Enjoy your high protein chicken enchiladas!
Notes
- For shredded chicken, you can use leftover cooked chicken, rotisserie chicken, or quickly poach chicken breasts and shred them.
- Using high fiber flour tortillas increases the meal's fiber content and adds nutritional value.
- Feel free to add toppings such as sour cream, avocado slices, or chopped onions for extra flavor.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the filling or use a spicier enchilada sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
