High Protein Chicken Enchiladas
These high protein chicken enchiladas are easy to prepare, featuring a cheesy filling of tender chicken, creamy Greek yogurt, and zesty spices that offer a satisfying comfort meal any night of the week.
Ingredients
For the Filling
- 3 cups shredded cooked chicken breast (about 1.5 lbs, tender and flavorful)
- 1 cup plain Greek yogurt or blended cottage cheese (creamy texture)
- 1 can (15 oz) black beans, rinsed and drained (adds heartiness)
- 1 tbsp chili powder (for warmth and depth)
- 1 tsp ground cumin (provides earthy notes)
- 1 tsp garlic powder (enhances flavor)
- 8 large high-protein tortillas or low-carb tortillas (supports structure)
For Assembly
- 2 cups red enchilada sauce, divided (offers moisture and flavor)
- 2 cups shredded Mexican cheese blend (ensures cheesiness and richness)
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the shredded cooked chicken, Greek yogurt or blended cottage cheese, black beans, chili powder, ground cumin, and garlic powder. Mix until fully incorporated.
- Take a tortilla and spoon a portion of the chicken mixture into the center. Fold the sides over and roll it up tightly. Repeat with the remaining tortillas.
Baking
- Spread 1 cup of the red enchilada sauce evenly across the bottom of a 9×13 inch baking dish.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining 1 cup of red enchilada sauce over the top of the rolled enchiladas.
- Sprinkle the shredded Mexican cheese blend generously over the sauce.
- Bake for about 25-30 minutes, until the cheese is melted and bubbly.
Notes
Let the filling cool slightly before assembling to prevent sogginess. Use fresh tortillas for better texture and flavor. Adjust spice levels as desired. Assemble in advance and refrigerate until ready to bake for convenience.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 6gSodium: 500mgFiber: 7gSugar: 3g
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