High-Protein Chicken Enchiladas: Healthy Comfort in Every Bite
These High Protein Chicken Enchiladas are a healthy, satisfying meal perfect for dinner or meal prep. Packed with shredded chicken, beans, peppers, and smothered in cheese and enchilada sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 enchiladas
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken saves time)
- 1 tbsp chili powder
- 1 can black beans (optional)
- 1 cup diced bell peppers (optional)
- Salt, to taste
- Pepper, to taste
- 8 tortillas (flour, corn, or whole wheat)
- 2 cups enchilada sauce
- 1 cup shredded low-fat cheese (cheddar, Mexican blend, or mozzarella)
- Optional garnishes: 1/4 cup fresh cilantro, 1 medium avocado, 1/2 cup Greek yogurt
Instructions
- Shred the cooked chicken and mix with chili powder, salt, pepper, and optional black beans or bell peppers.
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with enchilada sauce.
- Fill tortillas with chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle cheese on top.
- Bake uncovered for 20–25 minutes until cheese is melted. Broil 1–2 minutes for a golden finish.
- Let enchiladas rest for 5 minutes before slicing.
- Garnish with cilantro, avocado, or Greek yogurt if desired and serve.
Notes
- Customize with your favorite vegetables or beans for extra protein and fiber.
- Whole wheat tortillas increase fiber content.
- Perfect for meal prep – stores in fridge up to 3 days.
- Top with fresh herbs or avocado for added flavor and creaminess.