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–+ servings
High Protein Chicken Enchiladas

High Protein Chicken Enchiladas Ready in 30 Minutes

These High Protein Chicken Enchiladas are quick, nutritious, and flavorful, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1/2 cup Refried Beans Substitute with black beans for a different flavor.
  • 3/4 cup Greek Yogurt Can be replaced with low-fat sour cream.
  • 1 tablespoon Taco Seasoning Use homemade seasoning to control sodium.
  • 3 cups Shredded Chicken Leftover rotisserie chicken works well.
Assembling
  • 1 cup Shredded Mexican Cheese Opt for low-fat cheese for a lighter option.
  • 10 ounces Red Enchilada Sauce Substitute with green salsa for a different taste.
  • 8 pieces Flour Tortillas Use whole wheat or gluten-free as alternatives.

Equipment

  • Oven
  • mixing bowl
  • baking dish
  • Microwave

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine refried beans, Greek yogurt, and taco seasoning. Fold in shredded chicken.
  3. Warm the flour tortillas in the microwave for 20-30 seconds to enhance pliability.
  4. Take each tortilla and spoon chicken mixture down the center, sprinkle cheese, and roll tightly.
  5. Pour red enchilada sauce over the rolled enchiladas and top with remaining cheese.
  6. Bake in preheated oven for 20 minutes, until cheese is melted and bubbly.
  7. Allow to cool for 5 minutes before serving.

Nutrition

Serving: 1enchiladaCalories: 375kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 6gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

Warm tortillas before rolling to prevent tearing. Aim for roughly 1/4 cup of filling per tortilla and use leftover chicken for convenience.

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