Description
These High Protein Chicken Enchiladas are a nutritious and delicious spin on a classic Mexican dish. With Greek yogurt, shredded chicken, and high-fiber tortillas, this recipe is perfect for anyone seeking a balanced, protein-rich meal. Great for weeknights, meal prep, or feeding a crowd.
Ingredients
Scale
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- 1 cup (240g) nonfat plain Greek yogurt
- 1 cup (260g) refried beans
- 2 tablespoons taco seasoning
- 2 cups (260g) cooked shredded chicken
- 1½ cups (168g) reduced-fat Mexican blend cheese, divided
- 8 high-fiber tortillas
- 1 can (10 oz) red enchilada sauce
Optional Garnishes:
- Fresh cilantro
- Diced avocado
- Additional Greek yogurt
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare Filling: Combine Greek yogurt, refried beans, and taco seasoning in a bowl. Mix in shredded chicken and ½ cup of cheese.
- Assemble Enchiladas: Divide filling among tortillas (about ⅓ cup each). Roll tightly and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour enchilada sauce over tortillas and sprinkle with remaining cheese.
- Bake: Cover with foil and bake for 15–20 minutes. Remove foil for the last 5 minutes for a golden top.
- Serve: Garnish with cilantro, avocado, or Greek yogurt if desired. Serve hot.
Notes
- Tortilla Options: Substitute high-fiber tortillas with whole wheat or gluten-free versions.
- Make Ahead: Assemble enchiladas up to 3 days in advance; bake when ready.
- Freezing Instructions: Assemble and freeze for up to 3 months; thaw overnight before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired