Best High Protein Chicken Enchiladas for Dinner Recipe
These high protein chicken enchiladas are a delicious and nutritious dinner option, featuring tender shredded chicken blended with Greek yogurt and refried beans for extra creaminess and protein. Wrapped in soft flour tortillas, topped with a savory red enchilada sauce and melted cheese, they bake to bubbly perfection in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Filling
- 3 cups cooked, shredded chicken breast
- 1/2 cup refried beans
- 3/4 cup Greek yogurt
- 1 tablespoon taco seasoning
- 1/2 cup shredded Mexican cheese blend
- 1 can (4 ounce) diced green chiles
- Salt to taste
- Pepper to taste
Assembly & Topping
- 8-10 flour tortillas
- 1 1/2 cups red enchilada sauce
- 1 1/2 cups shredded Mexican cheese blend or mozzarella
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and ease cleanup.
- Make the Filling: In a large mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Stir well until fully mixed. Add the shredded chicken, 1/2 cup of shredded Mexican cheese blend, and diced green chiles. Season with salt and pepper to your preference and mix evenly.
- Assemble Enchiladas: Scoop about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish. Continue until all tortillas are filled and arranged in the dish.
- Add Sauce and Cheese: Pour the red enchilada sauce evenly over the rolled tortillas to coat them thoroughly. Sprinkle the remaining 1 cup of shredded Mexican cheese blend or mozzarella evenly over the top to cover the enchiladas.
- Bake and Broil: Bake the enchiladas in the oven for 15-20 minutes until the cheese is melted, bubbly, and slightly golden. For an extra browned and crisp top, broil for an additional 1-2 minutes, watching carefully to avoid burning.
- Cool and Serve: Remove the baking dish from the oven and let the enchiladas cool for 5 minutes. This lets them set slightly for easier serving. Garnish with optional toppings such as sour cream, fresh cilantro, jalapeños, or hot sauce as desired, then serve warm.
Notes
- You can substitute the flour tortillas with whole wheat or low-carb tortillas for a healthier option.
- If you prefer a spicier dish, add chopped jalapeños or a few dashes of hot sauce into the filling or on top.
- Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a dairy-free version, use dairy-free cheese and yogurt alternatives.