High Protein Chicken Enchiladas (30-Minutes, 7 Ingredients) (2024)

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About This Recipe

There are about zero days out of the week that I’m not craving Mexican food! Seriously, I think I could eat it every day and be perfectly content. So with that said, I knew I needed to find a way to make some of my favorite dishes at home and these creamy chicken enchiladas hit the spot!

These classic enchiladas are packed with chicken, beans, cheese and covered in sauce. I use a few simple swaps like adding greek yogurt (for creaminess and protein) and beans (for extra protein and fiber). I used high fiber tortillas for more fiber and to make them more macro-friendly. These healthy swaps help add fiber and protein and no one in your family will ever know the difference!

Serve these high protein enchiladas with a side ofcilantro lime brown riceor yellow rice andpico de gallofor the ultimate Mexican meal. If you have any extra refried beans, I highly recommend making a batch of my7 layer Bean Dipto enjoy as an appetizer with your favorite tortilla chips!

• Refried beans– you can use refried black beans or refried pinto beans. Or sub for black beans or pinto beans.
• Greek yogurt– I used plain nonfat Greek yogurt. You can also use sour cream here.
• Taco seasoning– store-bought or homemade
• Chicken– I used this store-boughtshredded chickento save time but any cooked chicken works. Use my basic shredded chicken recipe if you have some on hand or rotisserie chicken, leftover chicken, canned chicken, etc.
• Cheese– I used Mexican shredded cheese but any cheese that is shredded works!
• Enchilada sauce–I usedred enchilada saucefor this recipe
• Tortillas– I used Ole Xtreme Wellnesshigh fiber tortillas. I also love La Banderita Carb Counter or Mission Carb Balance tortillas (both are similar in macros). Any tortillas work, just try to use one that is pretty sturdy.

Optional Variations and Dietary Adaptations

• Switch up the sauce!Swap the red sauce for your favorite green enchilada sauce or use a homemade enchilada sauce if you prefer.
• Pick a different protein!Sub the chicken for ground beef, mexican ground turkey or use these bombpork carnitas.
• Add extra veggies!Throw in extra veggies like spinach, bell peppers, mushrooms to increase the volume.
• Corn tortillas!You can use corn or flour tortillas for this chicken enchilada recipe.
• Spice it up!Like things spicy? Add some fresh jalapeños or diced green chilies into your chicken mixture.

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. In a medium bowl, add the yogurt, refried beans and taco seasoning; mix to combine.

2. Then stir in the chicken and 1/2 cup of the cheese.

3. Lay out all tortillas and scoop the mixture evenly among all tortillas (about 1/3 cup or 80g each).

4. Roll each tortilla and place inside the prepared baking dish in a row. Pour the enchilada sauce on top.

5. Sprinkle it with the remaining one cup of cheese.

6. Bake for 15-20 minutes or until the cheese is melted and bubbly. Top with fresh cilantro and enjoy!

Easy To Make Mexican-Inspired Recipes

• 15-Minute Mexican Ground Turkey Taco Meat
• Healthy Taco Salad with Mexican Ground Turkey
• Crockpot Salsa Verde Chicken
• Meal Prep Salsa Verde xzChicken Bowls
• Crockpot Cream Cheese Salsa Chicken Tacos