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High Protein Chicken Enchiladas

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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

Ingredients

  • 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)

Instructions

  1. Preheat oven to 375°F (190°C).

  2. 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.

  3. Spoon the filling into each tortilla, roll tightly, and place seam-side down in a lightly greased 9×13-inch baking dish.

  4. Pour enchilada sauce evenly over the tortillas and sprinkle with extra shredded cheese.

  5. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.

  6. 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!

Find it online: https://yumfoodusa.com/high-protein-chicken-enchiladas/