Name: High Protein Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup shredded cheese (reserved from total); 1 cup Greek yogurt; 1/4 cup milk; Pinch of garlic powder; Salt, to taste; Black pepper, to taste; 8 whole wheat tortillas; 1/4 cup shredded cheese (for topping)

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Introduction

These high protein chicken enchiladas are a delicious and healthy twist on a classic favorite. Packed with shredded chicken and creamy Greek yogurt sauce, they make a satisfying meal that’s easy to prepare and perfect for weeknight dinners.

Three rolled enchiladas lie side by side on a white plate, each filled with shredded chicken mixed with green herbs. The top layer is a creamy white sauce with visible specks of green herbs and melted golden cheese spots, some parts lightly browned. The sauce also covers the plate under the enchiladas, pooling around them. Bright green chopped herbs and small red chili flakes are sprinkled over the sauce, adding color contrast and texture. The edges of the enchiladas show a slightly crisp, browned texture, hinting at baking. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded
8 whole wheat tortillas
1 cup Greek yogurt
1/2 cup shredded cheese
1/4 cup milk
1 tbsp olive oil
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: In a bowl, combine the cooked, shredded chicken with olive oil, garlic powder, cumin, salt, and black pepper. Mix well, then stir in 1/4 cup of the shredded cheese, reserving the rest for topping.
Step 2: In a separate bowl, whisk together the Greek yogurt and milk until smooth. Season with a pinch of garlic powder, salt, and pepper to taste.
Step 3: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and pour about 1/4 cup of the white sauce into the bottom, spreading it evenly.
Step 4: Warm the tortillas until pliable, then spoon about 1/4 to 1/3 cup of the chicken filling down the center of each. Roll tightly and place seam-side down in the baking dish.
Step 5: Pour the remaining white sauce over the enchiladas evenly, then sprinkle the remaining shredded cheese on top.
Step 6: Bake for 25-30 minutes until the sauce is bubbly and the cheese is melted and lightly golden.
Step 7: Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro if desired.

Tips & Variations

Use low-fat Greek yogurt or cheese to reduce calories while keeping the protein content high.
For added spice, mix in some chopped jalapeños or a dash of hot sauce to the chicken filling.
Substitute whole wheat tortillas with corn tortillas if you prefer a gluten-free option.
Leftovers can be topped with fresh avocado or a squeeze of lime for extra flavor.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for 1-2 minutes. To maintain crispiness, baking is preferred.

How to Serve

Three rolled tortillas filled with shredded chicken mixed with herbs and black beans are placed side by side on a white plate. Each roll is topped with a creamy white sauce that is speckled with green herbs. The edges of the tortillas are slightly browned and crispy, adding texture and color contrast. The dish is sprinkled with chopped fresh green cilantro and red chili flakes, adding vibrant green and red touches over the white sauce. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken for this recipe?

Yes, canned chicken can be used as a convenient alternative. Just make sure to drain it well and adjust seasoning as needed.

Is it possible to make these enchiladas ahead of time?

Absolutely. Assemble the enchiladas and cover them in the baking dish, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking straight from the fridge.