High Protein Chicken Enchiladas

These enchiladas are packed with lean shredded chicken, creamy Greek yogurt, and savory enchilada sauce, making for a comforting and protein-rich weeknight dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8 enchiladas

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 320

Ingredients Method Notes

Ingredients

Filling Ingredients

3 cup cooked, shredded chicken breast Use rotisserie chicken for speed.
½ cup refried beans
¾ cup Greek yogurt Use low-fat for fewer calories.
1 tablespoon taco seasoning
½ cup shredded Mexican cheese blend Reserve 1 cup for topping.
1 can (4 ounce) diced green chiles Optional, for added flavor.
to taste salt
to taste pepper

Assembly Ingredients

8-10 pieces flour tortillas Can substitute with corn tortillas.
1 ½ cup red enchilada sauce Use mild or spicy as per preference.
1 ½ cup shredded Mexican cheese blend or mozzarella

Method

Preparation

Preheat your oven to 375°F and spray a 9×13-inch baking dish with non-stick cooking spray.

Make the filling

In a large mixing bowl, combine Greek yogurt, refried beans, and taco seasoning. Mix until smooth and spreadable. Stir in shredded chicken, 1/2 cup of cheese, and diced chiles. Season with salt and pepper.

Assemble the enchiladas

Scoop about 1/3 cup of the chicken mixture onto each tortilla. Roll tightly and place seam-side down in the prepared dish.

Add sauce and cheese

Pour enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.

Bake and finish

Bake for 15–20 minutes until cheese is melted and bubbly. Broil for 1–2 minutes for extra browning.

Rest and garnish

Cool for 5 minutes before serving and top with desired garnishes.

Notes

Store leftovers in the fridge for 3–4 days. Enchiladas can be frozen unbaked up to 3 months; thaw overnight before baking. For a vegetarian option, replace chicken with sweet potatoes or a mix of beans and mushrooms.