Looking for a delicious and protein-packed dinner option? Look no further than these high protein chicken enchiladas! Packed with flavor, easy to make, and perfect for any occasion, these enchiladas are sure to become a family favorite.
Why You’ll Love This Recipe?
- Great flavors: The combination of shredded chicken, refried beans, and Mexican cheese blend creates a mouth-watering filling that will have your taste buds dancing.
- Quick prep time: With just a few simple ingredients and easy-to-follow steps, you can have these enchiladas on the table in no time.
- Perfect for meal prep: Make a batch of these enchiladas ahead of time and enjoy them throughout the week for a convenient and satisfying meal option.
Ingredient Notes:
- Cooked, shredded chicken breast: Adds protein and a hearty texture to the filling.
- Refried beans: Provides a creamy base and extra protein.
- Greek yogurt: Adds a tangy flavor and creamy consistency.
- Tablespoon taco seasoning: Infuses the filling with delicious Mexican flavors.
- Shredded Mexican cheese blend: Adds a gooey, cheesy goodness to the dish.
- Can (4 ounce) diced green chiles: Adds a mild heat and extra flavor.
- Salt and pepper to taste
- Flour tortillas
- Red enchilada sauce
- Shredded Mexican cheese blend or mozzarella
Step-by-Step Instructions:
- Preheat your oven to 375°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix until well combined. Stir in the shredded chicken, ½ of shredded cheese, and diced green chiles (if using). Season with salt and pepper to taste.
- Scoop about ⅓ cup of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining ½ of shredded cheese over the top.
- Bake for 25-30 minutes, or until cheese is melted, bubbly, and slightly golden. Broil for 2-3 minutes for extra browning.
- Allow to cool for 5 minutes before serving. Top with desired toppings such as sour cream, fresh cilantro, jalapeños, or hot sauce.
Helpful Tips:
- For a spicier kick, add some chopped jalapeños to the filling.
- Use whole wheat tortillas for a healthier alternative.
- Garnish with sliced avocado for a creamy addition to the dish.
- To make this recipe vegetarian, substitute the chicken with extra beans or tofu.
Expert Tips for the Best Results:
- Use freshly shredded cheese for the best melt and flavor.
- Allow the enchiladas to rest for a few minutes before serving to let the flavors meld together.
- Customize the filling with your favorite vegetables like bell peppers or corn.
Serving Suggestions:
These high protein chicken enchiladas pair perfectly with a side of Mexican rice, a fresh salad, or some chips and guacamole. Serve with a cold glass of horchata or a refreshing margarita for a complete meal experience.
Storage and Reheating Tips:
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat in the microwave for 2-3 minutes or in the oven at 350°F for 10-15 minutes until heated through.
Frequently Asked Questions:
- Can I make these enchiladas ahead of time? Yes, these enchiladas can be assembled ahead of time and baked when ready to eat.
- Can I use store-bought rotisserie chicken for this recipe? Yes, using rotisserie chicken is a convenient option for this recipe.
- Can I use corn tortillas instead of flour tortillas? Yes, you can use corn tortillas for a gluten-free option.
Conclusion:
These high protein chicken enchiladas are a delicious and satisfying meal option that the whole family will love. Easy to make, packed with flavor, and perfect for meal prep, these enchiladas are sure to become a staple in your dinner rotation. Give them a try tonight and enjoy a taste of Mexico right in your own kitchen!
Print
Create the Best High Protein Chicken Enchiladas for Dinner Tonight! Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These high protein chicken enchiladas are a delicious and satisfying dinner option. Packed with shredded chicken, refried beans, Greek yogurt, and cheese, these enchiladas are sure to be a hit with the whole family!
Ingredients
Main Ingredients:
- 3 cup 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
Additional Ingredients:
- 8–10 flour tortillas
- 1 1/2 cup red enchilada sauce
- 1 1/2 cup shredded Mexican cheese blend or mozzarella
Instructions
- Preheat Oven: Preheat the oven to 375°F and spray a 9×13-inch baking dish with non-stick cooking spray.
- Mix Filling: Combine Greek yogurt, refried beans, taco seasoning, chicken, cheese, and chiles. Season with salt and pepper.
- Fill Tortillas: Scoop filling onto tortillas, roll up, and place in baking dish.
- Add Sauce: Pour enchilada sauce over tortillas and sprinkle with cheese.
- Bake: Bake for 15-20 minutes, then broil for extra browning.
- Serve: Allow to cool for 5 minutes before serving with desired toppings.
Notes
- Enchiladas can be refrigerated for up to 4 days or frozen for longer storage.
- Reheat in the microwave or oven before serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: Approximately 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg