High Protein Chicken Enchiladas

Enjoy a healthier twist on classic chicken enchiladas packed with protein from shredded chicken, Greek yogurt, and black beans. These enchiladas are simple to make and perfect for meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups Shredded Chicken Breast Using rotisserie chicken makes this dish easier.
1 cup Plain Greek Yogurt Can substitute cottage cheese.
1 can Black Beans Rinse and drain for best texture.
1 tablespoon Chili Powder Adjust to your heat preference.
1 teaspoon Ground Cumin Adds earthy notes.
1 teaspoon Garlic Powder Fresh garlic can be used for more flavor.
8 pieces High-Protein or Low-Carb Tortillas Corn tortillas give traditional flair.
1 cup Red Enchilada Sauce Use your favorite brand or homemade.
1 cup Shredded Mexican Cheese Blend Opt for reduced-fat cheese for a lighter version.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, mix the shredded chicken, Greek yogurt, black beans, chili powder, cumin, and garlic powder until well combined.
Take a tortilla and spoon some of the chicken mixture onto the center. Roll it up tightly and place it seam-side down in a baking dish.
Repeat this with the remaining tortillas and filling.
Pour the red enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese on top.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let it cool for a few minutes before serving.

Notes

Serve these enchiladas hot from the oven, garnished with fresh cilantro, sliced avocado, or a dollop of extra Greek yogurt. They pair wonderfully with a side of salad or some steamed vegetables for a complete meal. Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 3-4 days.