Looking to boost your protein intake without sacrificing flavor? Our high protein chicken enchiladas are exactly what you need. Packed with lean chicken and topped with a delicious sauce, this dish is not only filling but also incredibly tasty. Whether you’re meal prepping for the week or cooking up a family dinner, these enchiladas are sure to satisfy.
Ingredients
- 2 cups shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup low-fat Greek yogurt
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 whole wheat tortillas
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Equipments
- Oven
- Baking dish
- Mixing bowl
- Spoon
How to Make High Protein Chicken Enchiladas – Step By Step
Step 1: Prepare the Chicken Filling
In a mixing bowl, combine the shredded chicken with half of the enchilada sauce, Greek yogurt, cumin, garlic powder, onion powder, salt, and pepper. Mix well until the ingredients are fully combined and the chicken is evenly coated with the sauce.
Ensure the chicken is well-seasoned, as it forms the core of each delicious bite.
Step 2: Roll the Enchiladas
Lay a tortilla flat and fill with a generous spoonful of the chicken mixture. Roll the tortilla tightly from one side to the other. Repeat this process with the remaining tortillas and filling. Arrange each rolled enchilada seam-side down in the baking dish. This step binds the flavors and ensures a perfectly cooked center.
Step 3: Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Follow with a sprinkle of shredded cheese across the top, ensuring each enchilada is covered evenly. The sauce prevents drying out during baking, while the cheese provides a gooey, appetizing layer.
Step 4: Bake the Enchiladas
Preheat your oven to 180°C (350°F). Place the baking dish in the oven and bake for 20–25 minutes, or until the cheese is melted and slightly golden on top. Baking consolidates the flavors, resulting in a satisfying dish.
Step 5: Garnish and Serve
Once baked, remove the enchiladas from the oven and let them cool slightly. Garnish with freshly chopped cilantro before serving. This final touch imparts a fresh brightness to each serving.
How to Serve High Protein Chicken Enchiladas
Serve these enchiladas piping hot, directly from the oven. They pair beautifully with a side of fresh salad or steamed vegetables for a well-rounded meal. Add a dollop of Greek yogurt or a squeeze of lime for extra zest.
Recipe Success Tips & Suggestions
For a luscious sauce, using green or red enchilada sauce works great depending on your flavor preference. Feel free to customize the spices and add jalapenos or bell peppers for a spicy kick. If you’re planning to make this ahead, prepare the filling and sauce a day before for deeper flavors.
Power-Packed Enchiladas: The Ultimate High Protein Version
Enhancing protein content while maintaining flavor is simple. Swap in black beans or quinoa for a vegetarian take that retains this dish’s protein-rich quality. Ensure proteins like chicken or tofu are seasoned for optimal taste in each bite.
Consider using protein-packed tortillas to boost content. When paired with lean chicken and Greek yogurt, each enchilada delivers a substantial protein punch.
Lean & Mean: A Low Carb Chicken Enchilada Delight
To make these enchiladas low carb, choose low carb tortillas and moderate cheese usage. Replace traditional tortillas with cabbage leaves for a low-calorie alternative that’s just as delicious, but reduces carbohydrate intake.
If you’re watching portions, focus on the filling rather than topping with cheese. Greek yogurt complements this dish with its creamy texture and lower calorie count.
Storage Instructions
These enchiladas can be refrigerated in an airtight container for 3–4 days. To reheat, cover with foil and warm in the oven until bubbling. Alternatively, individual portions can be microwaved until hot.
FAQs
Q: Can I freeze high protein chicken enchiladas?
A: Yes, these can be frozen before baking for up to 3 months. Thaw in the fridge before you bake.
Q: Is Greek yogurt essential for this recipe?
A: Greek yogurt adds creaminess and protein, but you can substitute with sour cream.
Q: Can I use corn tortillas instead?
A: Absolutely! Corn tortillas bring a slightly different texture and flavor.
Q: What can I serve with enchiladas?
A: Serve alongside a light salad, refried beans, or salsa for a full meal experience.
Q: How can I reduce the sodium content?
A: Use no-salt-added sauce and cheese alternatives to manage sodium intake.
Final Thoughts & Invitation to Share
Our high protein chicken enchiladas recipe combines health and deliciousness in each bite. These make a perfect meal for family dinners or meal prep. If you’ve enjoyed this recipe, don’t hesitate to share it with friends and leave a comment with your thoughts. Happy cooking!
High Protein Chicken Enchiladas
Ingredients
Main Ingredients
- shredded chicken
- enchilada sauce
- low-fat Greek yogurt
- shredded cheese
- whole wheat tortillas
- cumin
- garlic powder
- onion powder
- Salt and pepper
- Chopped cilantro
Instructions
Steps
- In a mixing bowl, combine the shredded chicken with half of the enchilada sauce, Greek yogurt, cumin, garlic powder, onion powder, salt, and pepper. Mix well until the ingredients are fully combined.
- Lay a tortilla flat and fill with a spoonful of the chicken mixture. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour remaining enchilada sauce over the enchiladas in the dish, then evenly sprinkle shredded cheese on top.
- Preheat your oven to 180°C (350°F). Bake the enchiladas for 20–25 minutes, or until cheese is melted and golden.
- Garnish with freshly chopped cilantro before serving.