Description
This high protein chicken enchiladas recipe is a delicious, satisfying dinner option packed with shredded chicken, refried beans, and Greek yogurt for an extra protein boost. Rolled in warm flour tortillas and baked with rich enchilada sauce and melted cheese, these enchiladas are flavorful, creamy, and perfect for a family meal or meal prep.
Ingredients
Scale
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
Other
- 8–10 flour tortillas
- 1 1/2 cups red enchilada sauce
- 1 1/2 cups shredded Mexican cheese blend or mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Prepare Filling: In a large mixing bowl, combine Greek yogurt, refried beans, and taco seasoning until well mixed. Stir in shredded chicken, 1/2 cup shredded cheese, and diced green chiles. Season with salt and pepper according to your taste preferences.
- Assemble Enchiladas: Spoon about 1/3 cup of the chicken mixture onto the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish. Continue until all tortillas are filled and arranged.
- Add Sauce and Cheese: Pour the red enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Mexican cheese blend or mozzarella evenly on top.
- Bake: Bake in the preheated oven for 15-20 minutes, until the cheese is melted, bubbly, and slightly golden. For extra browning, switch to broil and cook for 1-2 minutes, watching closely to avoid burning.
- Rest and Serve: Let the enchiladas cool for about 5 minutes before serving. Add your favorite toppings such as sour cream, fresh cilantro, jalapeños, or hot sauce if desired.
Notes
- Enchiladas can be refrigerated for up to 4 days or frozen for longer storage.
- To reheat, microwave for 1-2 minutes or bake in the oven at 350°F (175°C) for 10-15 minutes until heated through.
- Use low-fat cheese and Greek yogurt for a lighter version of this dish.
- This recipe can be made ahead and assembled in advance, then baked just before serving.
Keywords: high protein chicken enchiladas, chicken enchiladas recipe, Mexican dinner, baked enchiladas, healthy enchiladas