This High Protein Chicken Enchiladas recipe turns simple pantry staples into a satisfying, protein-rich meal. The tortillas hold a creamy, spiced chicken and bean filling, topped with melty cheese and bright cilantro. You’ll get savory depth from taco seasoning and tomatoes with green chilies, while Greek yogurt keeps the filling creamy without extra fat. The finished dish smells warm and toasty, with bubbling golden cheese and a mix of soft tortilla and hearty filling textures.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 520 kcal
- Protein: 49 g
- Carbohydrates: 61 g
- Fat: 21 g
- Fiber: 12 g
- Sugar: 8 g
- Sodium: 900 mg
Why Make This High Protein Chicken Enchiladas
This recipe gives you a high-protein dinner that still feels comforting and homey. The shredded chicken and black beans pack the protein and texture, while Greek yogurt makes the filling creamy without heavy sour cream. It’s quick to assemble, bakes in under 40 minutes, and feeds hungry families or meal-prep needs. If you like easy chicken-centered comfort food, you might also enjoy trying Parmesan Cloud Chicken Bombs for a different take on protein-packed dinners: Parmesan Cloud Chicken Bombs.
How to Make High Protein Chicken Enchiladas
Follow the straightforward steps below. Read through once, then work quickly—this comes together fast.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup Greek yogurt
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes with green chilies
- 8 small whole wheat tortillas
- 1 tablespoon taco seasoning
- 1 cup enchilada sauce
- Fresh cilantro for garnish
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-size pan. If your chicken is not shredded, shred it now. Rinse and drain the canned black beans. Gather the cheese, yogurt, taco seasoning, and enchilada sauce so assembly moves smoothly.
Step 2: Mixing
In a large bowl, combine the shredded chicken, Greek yogurt, half of the shredded cheese, rinsed black beans, diced tomatoes with green chilies, and taco seasoning. Mix until everything is evenly coated. Taste and season with salt and pepper as needed.
Step 3: Cooking
Spoon about 1/3 to 1/2 cup of the chicken mixture down the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish so they sit close together.
Step 4: Finishing
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes, or until the cheese is bubbly and golden. Let rest 5 minutes, then garnish with fresh cilantro before serving.
How to Serve High Protein Chicken Enchiladas
Serve hot, straight from the oven. These enchiladas pair well with a crisp green salad, cilantro-lime rice, steamed vegetables, or a scoop of guacamole. For a lighter plate, add a side of roasted vegetables or a simple cucumber-tomato salad. For a more filling meal, serve with Spanish rice and extra black beans.
How to Store High Protein Chicken Enchiladas
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions until warmed through.
- Freezer: Freeze assembled (but unbaked) enchiladas in a freezer-safe dish, covered tightly with foil and plastic, for up to 2 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if still cold. You can also freeze baked enchiladas; wrap tightly and freeze up to 2 months. Reheat from frozen in a 350°F oven for 25–35 minutes, covered, until hot.
Expert Tips for Perfect High Protein Chicken Enchiladas
- Use warm tortillas: Warm tortillas in the microwave for 15–20 seconds or on a skillet for a few seconds per side to prevent cracking when rolling.
- Dry filling slightly: If the filling feels watery from canned tomatoes, drain some liquid or let the filling sit 5 minutes to absorb. Too much liquid can make soggy enchiladas.
- Even rolling: Don’t overfill each tortilla—use consistent scoops so all rolls fit in the dish and bake evenly.
- Cheese distribution: Mix a little cheese into the filling and reserve some for the top for extra melt and a golden finish.
- Season in layers: Taste the filling before rolling and adjust taco seasoning, salt, and pepper so the final dish has bold flavor.
- Make-ahead: Assemble the enchiladas, cover, and refrigerate up to 24 hours before baking for easy entertaining.
Delicious Variations
- Spicy Chipotle: Add 1–2 tablespoons chipotle in adobo (minced) to the filling for smoky heat.
- Veggie Boost: Add sautéed bell peppers, onions, or spinach to the filling for extra vegetables and fiber.
- Low-Carb: Use low-carb tortillas or large lettuce leaves for wraps and reduce beans.
- White Sauce: Swap enchilada sauce for a light poblano cream sauce for a milder, richer flavor.
- Cheesy Chicken & Corn: Stir in 1 cup frozen corn (thawed) and swap in pepper jack cheese for a sweet and spicy twist.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time. Shred it and remove excess skin or fat for a leaner dish.
Q: Can I make this dairy-free?
A: Yes. Use a dairy-free yogurt alternative and dairy-free shredded cheese. The texture will be slightly different but still tasty.
Q: How can I reduce sodium?
A: Rinse canned beans well, use low-sodium enchilada sauce or make your own, choose low-sodium taco seasoning, and use low-sodium tortillas if available.
Q: Can I prepare this ahead of time?
A: Absolutely. Assemble the enchiladas, cover them, and refrigerate up to 24 hours before baking. Bake as directed, adding a few minutes if cold.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze unbaked enchiladas for up to 2 months. Thaw overnight in the fridge before baking or bake from frozen, adding time as needed.
Q: Can I use corn tortillas instead of whole wheat?
A: You can. Corn tortillas may crack more when rolling—warm them briefly and handle gently. Consider lightly frying them in a bit of oil first to soften them.
Q: How do I know when enchiladas are done?
A: The cheese should be melted and bubbly and slightly golden. Internal temperature should be hot throughout (165°F if checking with a thermometer).
Conclusion
These High Protein Chicken Enchiladas are a quick, comforting meal that balances creamy, spicy, and savory flavors while delivering a strong protein punch. They’re perfect for weeknight dinners, meal prep, or feeding a crowd. If you want another simple, high-protein chicken idea to try after this, check out this version of High Protein Chicken Enchiladas (30 minutes, 7 ingredients …): High Protein Chicken Enchiladas (30 minutes, 7 ingredients …). Enjoy baking—these will fill your kitchen with a warm, delicious aroma and make dinner a satisfying win.
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High Protein Chicken Enchiladas
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A satisfying, protein-rich meal featuring tortillas filled with creamy chicken and black beans, topped with melty cheese.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup Greek yogurt
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes with green chilies
- 8 small whole wheat tortillas
- 1 tablespoon taco seasoning
- 1 cup enchilada sauce
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, Greek yogurt, half of the shredded cheese, black beans, diced tomatoes, and taco seasoning. Mix well and season with salt and pepper to taste.
- Spoon 1/3 to 1/2 cup of the mixture down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes; uncover and bake for an additional 10-15 minutes until cheese is bubbly and golden. Let rest for 5 minutes and garnish with cilantro before serving.
Notes
Serve with a crisp green salad or a side of guacamole for a complete meal. These enchiladas can be assembled ahead of time and stored in the fridge for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 49g
- Cholesterol: 70mg
