High Protein Chicken Enchiladas (30-minute)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
479 kcal
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Course
Main Course
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Cuisine
Mexican
High Protein Chicken Enchiladas (30-minute)
Description
This recipe uses cooked, shredded chicken mixed with refried beans, Greek yogurt, and taco seasoning to create a creamy and savory filling with added protein. Mixing in half of the shredded Mexican cheese balances the texture and flavor. The filled tortillas are rolled and arranged in a baking dish, topped with red enchilada sauce and the remaining cheese, which melts to produce a bubbly, savory crust.
Baking at 375°F for around 15-20 minutes melds the flavors and melts the cheese while warming the dish thoroughly. The enchiladas deliver a blend of creamy, tangy, and mildly spiced flavors enhanced by cheese and taco seasoning.
This recipe is adaptable to various cooked chicken types, such as grilled, rotisserie, or crockpot chicken, facilitating easy weeknight meals. Flour tortillas offer sturdiness for rolling, but alternatives can be used based on preference. The dish pairs well with salsa, fresh cilantro, or avocado on top.
Using Greek yogurt instead of sour cream adds protein and reduces fat, aligning with the dish's high-protein focus.
Ingredients
- 1/2 cup refried beans 120g
- 3/4 cup Greek yogurt
- 1 Tbsp taco seasoning
- 3 cups chicken 280g) see notes, shredded
- 1.5 cups Mexican cheese divided, shredded, 168g
- 10 oz. can Red Enchilada Sauce
- 8 flour tortillas 8-inch, I used high fiber
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x13-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. Then stir in the chicken and 1/2 cup of the cheese.
- Lay out the tortillas. Scoop the mixture evenly into all of them (~1/3 cup or 80g each)
- Roll each tortilla and place in a row inside the baking dish.
- Pour the enchilada sauce on top. Sprinkle with the remaining one cup of cheese.
- Bake for 15-20 minutes or until the cheese is melted and bubbly. Top with fresh cilantro and enjoy!
Notes
- Use any cooked chicken, including leftover or rotisserie chicken, to speed up preparation.
- Choose sturdy flour tortillas such as high fiber or carb-conscious brands to hold the filling well.
- Adjust cheese quantity based on preference; shredded Mexican cheese blends melt smoothly for topping and filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 479kcal | 24% |
| Carbohydrates | 43.6g | 15% |
| Protein | 38.2g | 76% |
| Fat | 16.9g | 26% |
| Saturated Fat | 7.5g | 38% |
| Cholesterol | 81.2mg | 27% |
| Fiber | 23.3g | 93% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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