Description
These Protein Chicken Enchiladas are a quick and healthy 30-minute dinner option packed with shredded chicken, refried beans, Greek yogurt, and cheese, all baked in a flavorful red enchilada sauce. Perfect for meal prep and macro-friendly, they offer a delicious combination of protein and fiber with simple ingredients and minimal prep time.
Ingredients
Filling
- 1/2 cup refried beans (120g)
- 3/4 cup plain nonfat Greek yogurt (170g)
- 1 Tbsp taco seasoning
- 3 cups shredded cooked chicken (280g)
- 1/2 cup shredded Mexican cheese (56g)
Toppings and Assembly
- 10 oz. can red enchilada sauce
- 1 cup shredded Mexican cheese (112g)
- 8 flour tortillas (8-inch, high fiber)
- Fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set it aside to prepare for assembly.
- Prepare Filling: In a medium bowl, combine the Greek yogurt, refried beans, and taco seasoning. Mix until well blended, then fold in the shredded chicken and 1/2 cup of shredded Mexican cheese to create the enchilada filling.
- Assemble Enchiladas: Lay out the tortillas flat on a clean surface. Divide the chicken mixture evenly among the tortillas, scooping about 1/3 cup (approximately 80g) into the center of each one.
- Roll and Arrange: Roll up each tortilla tightly to enclose the filling and place each rolled enchilada seam-side down in the prepared baking dish, arranging them in rows.
- Add Sauce and Cheese: Pour the entire 10 oz. can of red enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Mexican cheese over the top to cover them.
- Bake: Bake in the preheated oven for 15-20 minutes or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro. Serve warm, optionally topped with extra Greek yogurt or avocado for added creaminess.
Notes
- You can use refried black beans or pinto beans interchangeably for the refried beans.
- Substitute sour cream for Greek yogurt if preferred.
- Use any cooked shredded chicken such as rotisserie, leftover chicken, or canned chicken.
- Any shredded cheese works; Mexican blend cheese is recommended for best flavor.
- Choose sturdy tortillas to prevent tearing during rolling and baking; high fiber tortillas add extra nutrition.
- Serve with cilantro lime brown rice, yellow rice, or pico de gallo for a complete meal.
- These enchiladas freeze well; bake from frozen by adding extra baking time.
