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I've perfected these High Protein Chicken Enchiladas and they're a total game changer. They come together in just 30 minutes and are loaded with tender chicken melty cheese and that amazing enchilada sauce. With 38 grams of protein per serving they keep me satisfied and energized plus they're absolutely delicious.
Why These Are So Amazing
These enchiladas are my secret weapon for busy weeknights. The whole family loves them and they fit perfectly into my meal prep routine. I love serving them with rice and fresh pico de gallo for a complete Mexican-inspired feast that feels like comfort food but keeps me on track with my goals.
What You'll Need
- Refried Beans: Black or pinto both work great or use whole beans if you prefer.
- Greek Yogurt: I use nonfat for extra protein but sour cream works too.
- Taco Seasoning: Store bought saves time but homemade is amazing.
- Chicken: Rotisserie chicken is my go to but any cooked chicken works.
- Cheese: Mexican blend is perfect but use whatever you love.
- Enchilada Sauce: Red is classic but green sauce is delicious too.
- Tortillas: I grab high fiber ones for extra nutrients.
Let's Make Them
- Mix Your Filling
- Stir together your yogurt beans taco seasoning chicken and some cheese until everything's well combined.
- Roll Your Enchiladas
- Put about 1/3 cup of filling in each tortilla roll them up and place them seam side down in your baking dish.
- Add The Finishing Touch
- Pour that beautiful sauce over top sprinkle with cheese and bake at 375°F until everything's hot and bubbly about 15 minutes.
- Time to Serve
- Top with fresh cilantro and dive in. Add rice pico or guacamole on the side.
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Make Them Your Own
Try using ground beef turkey or pork instead of chicken. Green enchilada sauce gives them a whole different flavor. I love adding bell peppers spinach or mushrooms for extra veggies. Need gluten free? Corn tortillas work beautifully. Want some heat? Add jalapeños or green chilies.
Perfect Pairings
My favorite way to serve these is with cilantro lime rice or cauliflower rice if I'm watching carbs. Add some fresh pico guacamole or a dollop of sour cream on top. I usually throw some roasted broccoli or green beans on the side for a complete meal.
Storing and Prepping Ahead
These keep beautifully in the fridge for 3 days just pop them in an airtight container. Warm them up in the oven or microwave when you're ready to eat. Want to prep ahead? Assemble everything freeze them unbaked they'll keep for 3 months. Just thaw overnight then bake as usual.
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Frequently Asked Questions
- → What type of chicken can I use?
Any cooked chicken works - leftover grilled chicken, shredded chicken breasts or thighs, rotisserie chicken, or even canned chicken for convenience.
- → Which tortillas work best?
While any tortillas work, flour tortillas are sturdier. High-fiber options like Ole Xtreme Wellness, La Banderita Carb Counter, or Mission Carb Balance are recommended.
- → Can I make these ahead?
You can assemble the enchiladas ahead of time and refrigerate, then add the sauce and cheese just before baking.
- → Why use Greek yogurt?
Greek yogurt adds extra protein and creates a creamy texture while keeping the dish healthier than using sour cream.
- → Can I freeze these enchiladas?
Yes, assemble without the sauce and cheese, freeze, then add those before baking. Add 10-15 minutes to baking time if cooking from frozen.