High Protein Chicken Enchiladas
Mouthwatering high protein chicken enchiladas that combine flavor and health without sacrificing taste. Perfect for dinner, these enchiladas are packed with tender chicken, creamy sauce, and melty cheese.
Ingredients
Enchilada Filling
- 3 cup cooked, shredded chicken breast
- 1/2 cup refried beans
- 3/4 cup Greek yogurt
- 1 tablespoon taco seasoning
- 1/2 cup shredded Mexican cheese blend
- 1 can (4 ounce) diced green chiles Optional, if using
- to taste Salt
- to taste Pepper
- 8-10 pieces flour tortillas
- 1 1/2 cup red enchilada sauce
- 1 1/2 cup shredded Mexican cheese blend or mozzarella
Instructions
Preparation
- Preheat your oven to 375°F. Spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix until well combined.
- Stir in the shredded chicken, 1/2 cup of shredded cheese, and diced green chiles (if using). Season with salt and pepper to taste.
Assembly and Baking
- Scoop about 1/3 cup of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- Repeat with remaining tortillas and filling.
- Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake for 15-20 minutes, or until cheese is melted, bubbly, and slightly golden. Broil for 1-2 minutes for extra browning.
- Allow to cool for 5 minutes before serving. Top with desired toppings such as sour cream, fresh cilantro, jalapeños, or hot sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to three months. Use freshly shredded cheese for better flavor and texture.