High Protein Chicken Enchiladas (30-minute) Recipe
These High Protein Chicken Enchiladas are a quick and delicious Mexican-inspired dish packed with shredded chicken, refried beans, Greek yogurt, and Mexican cheese, all wrapped in high-fiber flour tortillas and baked to perfection with a savory enchilada sauce. Ready in just 30 minutes, they make a perfect high-protein meal for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
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)
Instructions
- Preheat 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 it aside.
- Make the filling: In a medium bowl, combine the Greek yogurt, refried beans, and taco seasoning, mixing well until smooth. Stir in the shredded chicken and 1/2 cup of shredded Mexican cheese until everything is evenly mixed.
- Fill the tortillas: Lay out the eight flour tortillas on a flat surface. Evenly distribute the chicken and bean mixture among the tortillas, using about 1/3 cup (approximately 80g) per tortilla.
- Roll and arrange: Roll each tortilla tightly around the filling and place them seam-side down in a single row inside the prepared baking dish.
- Add sauce and cheese: Pour the red enchilada sauce evenly over the rolled tortillas in the dish. Then sprinkle the remaining 1 cup of shredded Mexican cheese on top for a gooey, cheesy finish.
- Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and optionally garnish with fresh cilantro. Serve warm and enjoy your high-protein enchiladas!
Notes
- Use shredded chicken from a rotisserie or cooked chicken breasts for convenience.
- High-fiber flour tortillas increase the nutritional value and add fiber to the dish.
- Adjust taco seasoning amount to taste or use homemade seasoning for better control over sodium.
- For a spicier dish, add chopped jalapeños or hot sauce to the filling or enchilada sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
