These High Protein Chicken Enchiladas are a delicious, satisfying, and macro-friendly twist on a classic comfort food. Packed with lean protein from shredded chicken and Greek yogurt, and wrapped in high-fiber tortillas, this dish delivers bold flavor and nourishing ingredients in every bite. Perfect for a weeknight dinner or meal prep, it’s an easy recipe that doesn’t sacrifice taste for health.

Why You’ll Love This Recipe

These enchiladas are rich, cheesy, and comforting—yet balanced and high in protein to support your nutrition goals. Using Greek yogurt instead of sour cream adds creaminess with fewer calories and more protein, while the inclusion of refried beans adds fiber and texture. You can make this dish your own by using your favorite tortillas and enchilada sauce, and it’s a great way to repurpose leftover or rotisserie chicken.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Refried beans (black or pinto, or substitute with whole black beans or pinto beans)

• Plain nonfat Greek yogurt (or sour cream)

• Taco seasoning (store-bought or homemade)

• Cooked shredded chicken (rotisserie, canned, leftover, or homemade)

• Shredded cheese (Mexican blend or your choice)

• Red enchilada sauce

• High-fiber tortillas (such as Ole Xtreme Wellness, La Banderita Carb Counter, or Mission Carb Balance)

• Fresh cilantro (for garnish)

Directions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray and set aside.

2. Prepare the Filling:
   In a medium bowl, combine the Greek yogurt, refried beans, and taco seasoning. Stir until well blended. Add the shredded chicken and ½ cup of shredded cheese, mixing until fully incorporated.

3. Assemble the Enchiladas:
   Lay the tortillas flat and divide the filling evenly among them, about ⅓ cup (80 grams) each. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

4. Top and Bake:
   Pour the red enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top. Bake for 15–20 minutes, or until the cheese is melted and bubbly.

5. Serve:
   Remove from the oven and garnish with freshly chopped cilantro. Serve warm with your favorite toppings like avocado slices, diced tomatoes, or a dollop of Greek yogurt.

Servings and timing

Servings: 6
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

• Use a different protein: Ground turkey, lean beef, or even plant-based meat alternatives can be used in place of chicken.

• Add vegetables: Include sautéed onions, bell peppers, or spinach in the filling for added nutrition and texture.

• Make it spicy: Add diced jalapeños or a pinch of cayenne pepper to the filling for heat.

• Swap the sauce: Green enchilada sauce or a homemade enchilada sauce can be used for variety.

• Try corn tortillas: If preferred, corn tortillas can be used, but they may require a brief warm-up to prevent cracking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual enchiladas in the microwave for 1–2 minutes or warm in the oven at 350°F until heated through. These enchiladas can also be frozen: wrap individually or store in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use sour cream instead of Greek yogurt?

Yes, sour cream can be substituted, but Greek yogurt adds more protein and fewer calories.

What’s the best chicken to use?

Any cooked and shredded chicken works—rotisserie chicken, leftover grilled chicken, or canned chicken are all good options.

Are these enchiladas gluten-free?

They can be if you use certified gluten-free tortillas and ensure the enchilada sauce and taco seasoning are gluten-free.

Can I make this dish ahead of time?

Yes, assemble the enchiladas and refrigerate them unbaked for up to 24 hours. Bake when ready to serve.

How can I increase the fiber content?

Using high-fiber tortillas and refried beans already adds fiber, but adding veggies like spinach or black beans can boost it further.

What sides go well with these enchiladas?

Serve with a side of Mexican rice, a light salad, or roasted vegetables for a complete meal.

Can I make this dairy-free?

Use dairy-free yogurt and cheese alternatives to make the dish dairy-free.

How do I keep tortillas from cracking?

Warm them briefly in a skillet or microwave before filling and rolling to make them more pliable.

What’s a good topping for added flavor?

Top with avocado slices, pickled jalapeños, salsa, or a squeeze of lime for extra freshness.

Can I freeze the enchiladas?

Yes, they freeze well. Wrap tightly or store in a freezer-safe container. Reheat from frozen or thaw first.

Conclusion

These High Protein Chicken Enchiladas are a delicious and nutritious way to enjoy a comfort food classic while keeping your meals high in protein and full of flavor. With creamy beans, seasoned chicken, melted cheese, and zesty enchilada sauce, they’re satisfying, easy to make, and perfect for weeknights or meal prep. Whether you serve them fresh or from the freezer, this dish is sure to be a new favorite.

High Protein Chicken Enchiladas

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6–8 enchiladas (3–4 servings) 1x
• Category: Dinner, Meal Prep
• Method: Baked
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

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Description

These High Protein Chicken Enchiladas are a delicious, macro-friendly twist on a classic comfort food. Made with shredded chicken, Greek yogurt, refried beans, and high-fiber tortillas, this easy baked dish is perfect for meal prep or a healthy dinner the whole family will love.

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Ingredients

Units USM Scale 1x2x3x

1 cup refried beans (black or pinto, or sub with whole beans)
▢ 1/2 cup plain nonfat Greek yogurt (or sour cream)
▢ 1 packet taco seasoning (or 2 tbsp homemade)
▢ 2 cups cooked shredded chicken (store-bought, rotisserie, or homemade)
▢ 1 1/2 cups shredded Mexican cheese blend (or preferred cheese)
▢ 1 1/2 cups red enchilada sauce
▢ 6-8 high-fiber tortillas (e.g., Ole Xtreme Wellness, La Banderita Carb Counter, or Mission Carb Balance)
▢ Fresh cilantro, for garnish

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Instructions

• Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick spray.

• In a mixing bowl, combine Greek yogurt, refried beans, and taco seasoning. Stir in shredded chicken and 1/2 cup of the cheese.

• Lay out the tortillas and evenly divide the mixture (~1/3 cup or 80g each).

• Roll up each tortilla and place seam-side down in the baking dish.

• Pour enchilada sauce evenly over the rolled tortillas. Top with remaining 1 cup of cheese.

• Bake for 15–20 minutes, until cheese is melted and bubbly.

• Garnish with chopped cilantro and serve warm.

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Notes

• Great for meal prep—store in the fridge for up to 4 days or freeze for later.

• Add diced green chiles or jalapeños for an extra kick.

• Serve with a side of avocado, salsa, or shredded lettuce for a complete meal