High Protein Chicken Enchiladas (Easy & Cheesy!)

Delicious high protein chicken enchiladas topped with cheese and herbs

By :

Sarah

April 15, 2026

Everyday Culinary Delights👩‍🍳

Get yours

Jump to Recipe

How to make High Protein Chicken Enchiladas

Ingredients:

3 cups shredded cooked chicken breast (about 1.5 lbs)
1 cup plain Greek yogurt (or blended cottage cheese)
1 can (15 oz) black beans (rinsed and drained)
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
8 large high-protein tortillas (or low-carb tortillas)
2 cups red enchilada sauce (divided)
2 cups shredded Mexican cheese blend

Directions:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour about 1/2 cup of enchilada sauce into the bottom of the dish and spread it to coat.
In a large mixing bowl, combine the shredded chicken, Greek yogurt, rinsed black beans, chili powder, cumin, and garlic powder. Mix thoroughly until all ingredients are well combined.
Wrap the stack of tortillas in a damp paper towel and microwave for 30-45 seconds until they are warm and pliable. This prevents them from cracking.
Lay a tortilla flat and spoon approximately 1/3 cup of the chicken filling down the center. Roll it up tightly and place it seam-side down into the prepared baking dish.
Continue filling and rolling the remaining tortillas, arranging them snugly in the dish.
Pour the rest of the enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded Mexican cheese blend over the sauce.
Bake for 20-25 minutes, until the sauce is bubbly and the cheese is fully melted and slightly golden. Let the enchiladas rest for 5 minutes before serving.
Garnish with fresh cilantro, a dollop of Greek yogurt, or sliced avocado if desired.

Why You’ll Love This High Protein Chicken Enchiladas

Healthy eating doesn’t have to be boring. This recipe for High Protein Chicken Enchiladas is packed with flavor and nutrition. Each bite is cheesy, hearty, and satisfying. It’s a perfect blend of textures and tastes, making you enjoy every meal.

These enchiladas are high in protein which is great for muscle repair and growth, especially if you are active. Plus, the use of Greek yogurt adds creaminess without heavy calories. The black beans provide an excellent source of fiber, which keeps you feeling full.

Whether you’re cooking for family, friends, or meal prepping, these enchiladas are versatile and easily customizable. They also make excellent leftovers!

Nutriments benefits

Here’s a quick breakdown of the health benefits of some key ingredients in this recipe:

This combination not only satisfies your hunger but also supports a balanced diet. You’ll feel good knowing you’re nourishing your body with wholesome ingredients.

What to Serve With High Protein Chicken Enchiladas

To elevate your meal, consider serving your enchiladas with:

Fresh Salad: A crisp side salad with a zesty vinaigrette will complement the richness of the enchiladas.
Guacamole: Creamy avocado adds a delightful flavor and creaminess.
Sour Cream or Greek Yogurt: A dollop on top can balance the spices nicely.
Mexican Rice: A simple side of rice can be a wonderful addition to soak up extra sauce.

Mix and match according to your preferences and dietary needs.

How to store High Protein Chicken Enchiladas

Proper storage allows you to enjoy your enchiladas later. Here are tips on how to store them:

In the Fridge: Cool the enchiladas to room temperature, then cover them tightly with plastic wrap or foil. They will stay good in the fridge for about 3-4 days.
In the Freezer: For longer storage, place the enchiladas in a freezer-safe container. They can last in the freezer for up to 3 months. Thaw them overnight in the fridge when you’re ready to reheat.
Reheating: When reheating, cover with foil to prevent the tortillas from drying out and heat in a 350°F (175°C) oven until warmed through.

Tips and mistakes to avoid

Don’t skip the warming of tortillas: Cold, stiff tortillas are more likely to crack when rolling. Warm them in the microwave to make rolling easy.
Use enough sauce: Pouring enough sauce at the bottom and on top prevents the enchiladas from drying out during baking.
Mix thoroughly: Ensure the filling ingredients are well combined. This helps distribute flavors and texture evenly.
Check for doneness: The cheese should be melted and bubbly, and the sauce should be bubbling at the edges. If the cheese isn’t melty, give it a few more minutes.

Variations

Feel free to get creative with your enchiladas:

Vegetarian Option: Substitute chicken with sautéed mushrooms, zucchini, or additional beans for a vegetarian meal.
Spicy Twist: Add diced jalapeños or hot sauce into the filling to enhance the heat level.
Different Cheeses: Experiment with different cheese blends like pepper jack for more spice or mozzarella for a milder flavor.
Flavored Tortillas: Use spinach or sun-dried tomato tortillas to add some color and flavor.

FAQs

1. Can I use fresh chicken instead of shredded?
Yes, you can use cooked, diced chicken breast. Just ensure it’s thoroughly cooked before using it as a filling.

2. Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas, place them in the baking dish, and cover them tightly with plastic wrap. Refrigerate until you are ready to bake them.

3. Are these enchiladas gluten-free?
They can be gluten-free if you use gluten-free tortillas and ensure that the enchilada sauce is gluten-free.

4. Can I use a different type of beans?
Yes! Feel free to swap black beans for pinto beans or refried beans according to your preference.

With their delicious flavors and healthy ingredients, these High Protein Chicken Enchiladas are sure to become a favorite recipe in your kitchen. Enjoy making them and even more, enjoy eating them!

Print Print