High Protein Chicken Enchiladas Recipe
These High Protein Chicken Enchiladas are a delicious and nutritious twist on a classic Mexican favorite, featuring shredded chicken, whole wheat tortillas, and a creamy Greek yogurt sauce. Perfectly seasoned and baked to bubbly, cheesy perfection, this recipe offers a balanced meal that’s high in protein and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Chicken Filling
- 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)
White Sauce
- 1 cup Greek yogurt
- 1/4 cup milk
- Pinch of garlic powder
- Salt, to taste
- Black pepper, to taste
Other
- 8 whole wheat tortillas
- 1/4 cup shredded cheese (for topping)
Instructions
- Prepare the chicken filling: In a bowl, combine the shredded chicken with olive oil, garlic powder, cumin, salt, and black pepper. Mix well, then stir in 1/4 cup of shredded cheese reserved for the filling.
- Make the white sauce: In a separate bowl, whisk together Greek yogurt and milk until smooth. Season with a pinch of garlic powder, salt, and pepper to taste.
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Pour about 1/4 cup of the white sauce into the bottom of the dish and spread it evenly.
- Warm the tortillas and fill: Warm the whole wheat tortillas in the microwave for 20-30 seconds or quickly in a dry skillet to make them pliable. Spoon about 1/4 to 1/3 cup of the chicken filling down the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Assemble the enchiladas: After all tortillas are rolled and placed in the dish, pour the remaining white sauce evenly over them. Sprinkle the remaining 1/4 cup of shredded cheese over the top.
- Bake: Bake in the preheated oven for 25-30 minutes, until the sauce is bubbly and the cheese on top is melted and lightly golden.
- Rest and serve: Remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. Optionally garnish with fresh cilantro for added flavor.
Notes
- Use whole wheat tortillas to increase fiber content and provide a healthier option.
- Greek yogurt adds protein and creaminess without the heaviness of cream-based sauces.
- You can substitute milk with unsweetened almond milk to reduce calories.
- Adjust seasoning according to taste, especially salt and pepper.
- For extra heat, add a pinch of chili powder or diced jalapeños to the chicken mixture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
Keywords: high protein, chicken enchiladas, whole wheat tortillas, Greek yogurt sauce, healthy Mexican recipe, baked enchiladas
