High Protein Chicken Enchiladas (30-minute)

Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings:

Calories: 479kcal

Author: Lauren

These High Protein Chicken Enchiladas are the best 30-minute weeknight meal. Made with tender chicken, creamy cheese, the best tangy enchilada sauce, plus packed with fiber and 38 grams of protein. A weeknight staple- seriously, you will absolutely not regret this one!

Ingredients

1/2 cup refried beans (120g)
3/4 cup Greek yogurt (170g)
1 Tbsp taco seasoning
3 cups shredded chicken (280g) see notes
1.5 cups shredded Mexican cheese (168g) divided
10 oz. can red enchilada sauce
8 flour tortillas 8-inch, I used high fiber

Instructions

Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
In a medium bowl, add the yogurt, refried beans and taco seasoning; mix to combine. Then stir in the chicken and 1/2 cup of the cheese.
Lay out the tortillas. Scoop the mixture evenly into all of them (~1/3 cup or 80g each)
Roll each tortilla and place in a row inside the baking dish.
Pour the enchilada sauce on top. Sprinkle with the remaining one cup of cheese.
Bake for 15-20 minutes or until the cheese is melted and bubbly. Top with fresh cilantro and enjoy!

Notes

Chicken: any cooked chicken works to make this recipe adaptable! Use leftover grilled chicken or make your own shredded chicken from boneless chicken breasts (or thighs). This crockpot salsa verde chicken is really yummy with it, too. To make things even easier, grab some canned rotisserie chicken or store-bought shredded chicken.

Tortillas: I used Ole Xtreme Wellness high-fiber tortillas. I also love La Banderita Carb Counter or Mission Carb Balance tortillas (both are similar in macros). While any tortillas work, flour tortillas are going to be more sturdy.