If you’re looking for a quick, comforting dinner that’s packed with protein and flavor, you’ve just found your new go-to. These High Protein Chicken Enchiladas are loaded with tender shredded chicken, creamy refried beans, tangy enchilada sauce, and melty cheese—all wrapped in high-fiber tortillas and baked to perfection. Plus, each serving packs in around 38 grams of protein, making it a powerhouse meal for those busy weeknights.
About This Recipe
Mexican-inspired food is impossible to get tired of—it’s bold, vibrant, and so satisfying. That’s why these high protein chicken enchiladas are such a win. Made with just a handful of everyday ingredients, they strike the perfect balance between comfort and nutrition.
This version takes classic cheesy enchiladas and upgrades them with Greek yogurt for extra creaminess and protein, refried beans for fiber, and high-fiber tortillas to keep things filling and macro-friendly. It’s the same familiar comfort but lighter, leaner, and just as delicious.
Whether you’re meal prepping or feeding a hungry family, this recipe is fast, flavorful, and requires minimal cleanup. The best part? You won’t even miss the restaurant version—this homemade batch is just that good.
Why You’ll Love These High Protein Chicken Enchiladas
- Ready in 30 minutes from start to finish.
- Budget-friendly with just seven simple ingredients.
- High in protein and fiber.
- Great for meal prep – reheats like a dream!
- A healthier twist on a classic comfort dish.
- Customizable with endless topping and filling options.
Ingredients and Substitutions
Here’s what you’ll need to make these protein-packed enchiladas:
- Refried beans: Use black or pinto refried beans. You can also swap with whole black beans or pinto beans.
- Greek yogurt: Choose non-fat or low-fat plain Greek yogurt for added creaminess without excess fat. Sour cream works in a pinch.
- Taco seasoning: Use your favorite store-bought mix or make your own blend to control the sodium and spice level.
- Shredded chicken: Any cooked chicken works here—rotisserie, canned, leftover, or homemade shredded chicken breast.
- Shredded cheese: Mexican blend cheese is perfect, but cheddar, Monterey jack, or reduced-fat cheese are great alternatives.
- Red enchilada sauce: Any mild or medium red enchilada sauce will do.
- Flour tortillas: High-fiber or whole wheat tortillas work best. Look for tortillas that are sturdy enough to hold the filling well.
Optional Variations and Dietary Adaptations
- Use a different protein: Try shredded turkey, seasoned ground beef, or even lean ground chicken.
- Veggie boost: Add diced bell peppers, onions, mushrooms, or spinach for extra nutrients.
- Spice it up: Mix in jalapeños or green chiles to the filling if you like a kick.
- Try corn tortillas: For a traditional twist or if gluten-free, corn tortillas are a great substitute (just warm them slightly to prevent tearing).
- Swap the sauce: Switch red enchilada sauce for green, or make your own from scratch for extra flavor.
How to Make High Protein Chicken Enchiladas
Let’s walk through the process so you know exactly what to expect before diving in.
- Prep the oven:
Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray. - Mix the filling:
In a medium bowl, combine the Greek yogurt, refried beans, and taco seasoning until well mixed. Fold in the cooked shredded chicken and half a cup of cheese. - Fill and roll:
Lay out the tortillas and divide the mixture evenly—about ⅓ cup per tortilla. Roll each one tightly and place seam side down in the baking dish. - Add sauce and cheese:
Pour the enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top. - Bake:
Bake for 15–20 minutes, or until the cheese is melted and bubbly. Garnish with cilantro just before serving.
Serving Ideas for High Protein Chicken Enchiladas
- Side dishes: Pair with cilantro lime rice or cauliflower rice to keep it low-carb.
- Fresh toppings: Serve with pico de gallo, guacamole, or a dollop of Greek yogurt.
- Add a crunch: Enjoy with tortilla chips and a fresh 7-layer bean dip.
- Vegetable sides: Roasted broccoli, air-fried zucchini or green beans make great additions.
FAQ: High Protein Chicken Enchiladas
Can I meal prep these enchiladas?
Absolutely! These enchiladas keep well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat them in the oven for best results.
What tortillas work best?
Flour tortillas are more sturdy and hold up to the sauce and filling better. High-fiber or low-carb options like Ole Xtreme Wellness or Mission Carb Balance are great choices.
Can I make these enchiladas gluten-free?
Yes! Just use gluten-free tortillas and make sure your taco seasoning and enchilada sauce are certified gluten-free.
High Protein Chicken Enchiladas (Easy 30-Minute Dinner)
- Total Time: 30 min
Ingredients
½ cup refried beans (120g)
¾ cup plain Greek yogurt (170g)
1 tablespoon taco seasoning
3 cups shredded, cooked chicken (about 280g)
1½ cups shredded Mexican blend cheese (168g), divided
1 can (10 oz) red enchilada sauce
8 flour tortillas (high-fiber recommended, 8-inch size)
Instructions
-
Preheat oven: Set your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.
-
Mix filling: In a medium bowl, mix together Greek yogurt, refried beans, and taco seasoning. Add the shredded chicken and ½ cup of shredded cheese and stir until combined.
-
Fill tortillas: Divide the chicken mixture evenly among the tortillas (about ⅓ cup each). Roll tightly and place seam-side down in the baking dish.
-
Add sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas. Top with the remaining cheese.
-
Bake: Bake for 15–20 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro if desired and serve warm.
Notes
- Chicken: Any pre-cooked chicken works for this recipe—boiled, grilled, rotisserie, canned, or leftovers. For convenience, grab a pre-shredded pack from the store.
- Tortillas: Flour tortillas provide structure and hold up better during baking. High-fiber or low-carb tortillas are great for a macro-friendly option.
- Customizations: You can easily switch up the protein (ground turkey, beef) or add veggies like bell peppers or spinach for extra nutrients.
- Make ahead: These enchiladas are meal prep-friendly. Store leftovers in the fridge for up to 4 days, or freeze tightly wrapped enchiladas for up to 3 months.