These High Protein Chicken Enchiladas are a nutritious twist on a beloved classic, filled with shredded chicken, black beans, and Greek yogurt for creaminess. Rolled in soft tortillas, topped with enchilada sauce and melty cheese, they are the perfect meal for anyone looking to enjoy comfort food while maintaining a high-protein diet.

Why You’ll Love This Recipe

You will appreciate how these enchiladas strike the perfect balance between delicious comfort and nutritional value. They are rich in protein, thanks to the lean chicken and Greek yogurt, yet they maintain all the hearty flavors you expect from a classic enchilada dish. Easy to prepare, freezer-friendly, and ideal for meal prep, these enchiladas make a practical and satisfying dinner solution.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups cooked, shredded chicken breast
1 cup plain Greek yogurt
1 (15 oz) can black beans, drained and rinsed
1/2 cup shredded cheddar cheese (plus more for topping)
1/2 cup shredded Monterey Jack cheese
1 (10 oz) can enchilada sauce (red or green)
1/2 cup diced onion
1 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
6–8 whole wheat or low-carb tortillas
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving, optional)

Directions

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, black beans, Greek yogurt, 1/2 cup shredded cheese (cheddar and Monterey Jack), diced onion, cumin, chili powder, salt, and pepper. Mix thoroughly.
Spoon the filling into each tortilla, roll them tightly, and place seam-side down in a lightly greased 9×13-inch baking dish.
Pour enchilada sauce evenly over the rolled tortillas.
Sprinkle additional shredded cheese over the top.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chopped cilantro and serve hot with optional lime wedges.

Servings and Timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 420 kcal per serving

Variations

Spicy Version: Add diced jalapeños or extra chili powder to the filling for more heat.
Vegetarian Option: Replace the chicken with roasted vegetables or additional beans.
Sauce Variety: Use green enchilada sauce for a slightly tangier flavor profile.
Extra Protein Boost: Add cooked quinoa or cottage cheese to the filling.
Topping Options: Top with avocado slices, diced tomatoes, or a drizzle of Greek yogurt before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the enchiladas with foil and bake at 350°F (175°C) for about 15–20 minutes, or microwave individual portions for 1–2 minutes until heated through. These enchiladas also freeze well for up to 2 months; thaw overnight before reheating.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saving option and adds additional flavor to the dish.

Are these enchiladas spicy?

They are mildly spiced, but you can adjust the spice level by adding more chili powder or using a spicier enchilada sauce.

Can I make this dish ahead of time?

Absolutely, you can assemble the enchiladas ahead and bake them when ready to serve.

What type of tortillas works best?

Whole wheat or low-carb tortillas are recommended for higher nutritional value, but regular flour tortillas can also be used.

Can I use low-fat Greek yogurt?

Yes, low-fat or non-fat Greek yogurt works well without compromising the creaminess.

How can I make it gluten-free?

Use certified gluten-free tortillas and ensure your enchilada sauce is gluten-free.

What sides pair well with these enchiladas?

A simple green salad, Spanish rice, or sautéed vegetables complement this dish nicely.

Can I add vegetables to the filling?

Yes, diced bell peppers, corn, or spinach would be excellent additions.

How do I prevent the tortillas from getting soggy?

Lightly toasting the tortillas before filling can help prevent sogginess.

Is it possible to make a dairy-free version?

You can substitute Greek yogurt and cheese with dairy-free alternatives, but the texture and flavor will vary slightly.

Conclusion

High Protein Chicken Enchiladas offer a satisfying, nutritious meal that does not sacrifice flavor. Packed with lean chicken, creamy Greek yogurt, and hearty black beans, they are the perfect fusion of comfort and health. Whether for a quick weeknight meal or meal prepping for the week ahead, this recipe is a practical, delicious solution that will leave everyone at the table asking for seconds.

High Protein Chicken Enchiladas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These High Protein Chicken Enchiladas are packed with shredded chicken breast, black beans, and creamy Greek yogurt, all wrapped in soft tortillas, smothered in enchilada sauce, and topped with melty cheese. A healthier, protein-packed take on a Mexican favorite that’s perfect for meal prep, busy weeknights, or post-workout dinners! #HighProteinMeals #ChickenEnchiladas

Author: Asma
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, Main Course
Method: Baking, Oven
Cuisine: American

Instructions

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, black beans, Greek yogurt, 1/2 cup shredded cheese (cheddar and Jack), diced onion, cumin, chili powder, salt, and pepper. Mix thoroughly.
Spoon the filling into each tortilla, roll tightly, and place seam-side down in a lightly greased 9×13-inch baking dish.
Pour enchilada sauce evenly over the tortillas and sprinkle with extra shredded cheese.
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve hot with lime wedges if desired.

Notes

Swap black beans with pinto beans or add corn for a different twist.
Use a low-fat cheese blend for an even lighter version.
Leftovers store great in the fridge for up to 3 days—perfect for meal prep!