Craving cheesy, saucy, and incredibly satisfying enchiladas without derailing your fitness goals? You’ve come to the right place. These High Protein Chicken Enchiladas are a game-changer, packing incredible flavor and a serious protein punch into every single bite. We’ve crafted this recipe to be both delicious and macro-friendly, proving that you don’t have to choose between your favorite foods and your health objectives.
Forget complicated steps and hard-to-find ingredients. This recipe is designed for busy home cooks who want maximum flavor for their effort. It’s perfect for a weeknight dinner, and even better for meal prep!
Why You’ll Love This High Protein Recipe
There are so many reasons this will become your new go-to healthy dinner. It’s more than just a recipe; it’s a solution for delicious, goal-oriented eating.
- Packed with Protein: We use lean chicken breast and a secret ingredient in our creamy sauce to ensure every serving helps you feel full and build muscle.
- Incredibly Flavorful: A rich, savory red enchilada sauce combined with perfectly seasoned chicken and melted cheese makes for an unforgettable meal.
- Perfect for Meal Prep: This recipe holds up beautifully in the fridge, making it an ideal choice for planning your weekly lunches or dinners ahead of time.
- Completely Customizable: Easily adjust the fillings, toppings, or spice level to make these enchiladas exactly how you like them.
The Key Ingredients for Maximum Protein
The magic of these High Protein Chicken Enchiladas lies in a few smart ingredient choices. Here’s what you’ll need and why it works.
Lean Protein Powerhouse: The Chicken
We start with boneless, skinless chicken breast, a lean and versatile protein source. Poaching or baking the chicken until it’s tender makes it incredibly easy to shred. This ensures you get delicious, juicy chicken distributed perfectly in every enchilada.
The Secret to Our Creamy Sauce
To make the enchilada sauce creamy without adding excess fat, we stir in plain Greek yogurt. This is a fantastic hack that not only improves the texture but also significantly boosts the protein content of the entire dish. Use a full-fat version for the best, creamiest results without curdling.
Choosing Your Tortillas
To keep this recipe macro-friendly, opt for low-carb or high-protein tortillas. Many brands now offer excellent options made with almond flour or added protein that are sturdy enough to hold up to the sauce without getting soggy.
Smart Toppings and Fillings
We add black beans to the filling for an extra dose of fiber and plant-based protein. For toppings, a sprinkle of Cotija cheese, fresh cilantro, and a dollop of Greek yogurt instead of sour cream keeps things light, fresh, and protein-focused.
How to Make High Protein Chicken Enchiladas
This recipe is surprisingly simple to assemble. Follow these steps for perfect enchiladas every time. We’ve broken it down to ensure a smooth and enjoyable cooking process.
- Cook the Chicken: Season the chicken breasts with salt and pepper. You can either bake them at 400°F (200°C) for 20-25 minutes or poach them in simmering water for 15-20 minutes, until cooked through. Let them cool slightly, then shred the meat using two forks.
- Prepare the Filling: In a large bowl, combine the shredded chicken, black beans, corn, and half of the shredded cheese. Mix well to combine everything evenly. This mixture is the delicious core of your enchiladas.
- Warm the Tortillas: Briefly warm the tortillas in a dry skillet or in the microwave for about 20-30 seconds. This makes them pliable and easier to roll without tearing.
- Assemble the Enchiladas: Lay a tortilla flat and spoon about 1/3 cup of the chicken mixture down the center. Roll it up tightly and place it seam-side down in a 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
- Make the Sauce: In a separate bowl, whisk together the red enchilada sauce and the plain Greek yogurt until smooth and creamy. Pour this sauce evenly over the rolled tortillas in the baking dish.
- Bake to Perfection: Sprinkle the remaining shredded cheese over the top of the saucy enchiladas. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
- Garnish and Serve: Let the enchiladas cool for a few minutes before garnishing with chopped cilantro, diced red onion, and a sprinkle of Cotija cheese. Serve immediately and enjoy!
Pro Tips for Enchilada Perfection
Want to elevate your enchilada game? Here are a few tips from our kitchen to yours.
- Don’t Skip Warming the Tortillas: This is the key to preventing them from cracking and breaking as you roll them. A soft, pliable tortilla is much easier to work with.
- Use a Rotisserie Chicken: To save time, you can use a pre-cooked rotisserie chicken. Simply remove the skin and shred the meat for a super quick filling.
- Avoid Over-Baking: Bake just until the cheese is melted and the sauce is bubbly. Over-baking can make the tortillas dry and tough.
Meal Prep and Storage Instructions
These enchiladas are a meal prepper’s dream. To store, let them cool completely and then place them in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or place the entire baking dish back in the oven at 350°F (175°C) until warmed through.
What to Serve With Your Enchiladas
While these High Protein Chicken Enchiladas are a complete meal on their own, they also pair wonderfully with a variety of simple sides. A light and refreshing cucumber ranch salad adds a cool, crisp contrast to the warm, cheesy enchiladas. For another healthy option, a side of simple sautéed vegetables or a flavorful taco rice bowl would be fantastic additions to round out your meal.
Frequently Asked Questions
Yes, this recipe freezes well. Assemble the enchiladas in a freezer-safe dish but leave off the sauce and cheese. Freeze the sauce separately. When ready to bake, thaw both, pour the sauce over, top with cheese, and bake as directed.
Absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
To boost the protein further, you can add 1/2 cup of blended cottage cheese to the sauce along with the Greek yogurt. You can also choose a bone broth to poach your chicken in, and use a cheese that is higher in protein, like mozzarella.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat them is in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave until heated through.
Look for tortillas made from almond flour, cauliflower, or those specifically labeled as ‘keto’ or ‘high protein.’ These are designed to be sturdy and will prevent the enchiladas from becoming soggy.
We’d Love to See Your Creation!
We are so excited for you to try this amazing High Protein Chicken Enchiladas recipe! It’s proof that you can enjoy rich, comforting food while staying on track with your health. If you make it, please leave a comment below or share a picture on Pinterest and tag us! We can’t wait to see it.
High Protein Chicken Enchiladas Recipe
High Protein Chicken Enchiladas (The Ultimate Healthy Recipe)
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Cook the chicken breasts until done (baking or poaching works well), let cool slightly, and shred with two forks.
- In a large bowl, combine the shredded chicken, rinsed black beans, thawed corn, and half of the shredded cheese blend. Mix until well combined.
- Warm the tortillas in a dry skillet for about 15-20 seconds per side to make them pliable.
- Spoon approximately 1/3 cup of the chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in a 9x13 inch baking dish.
- In a separate bowl, whisk together the red enchilada sauce and plain Greek yogurt until smooth. Pour this mixture evenly over the rolled tortillas in the dish.
- Sprinkle the remaining half of the shredded cheese over the top.
- Bake for 20-25 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden.
- Let cool for 5 minutes, then garnish with fresh cilantro, crumbled Cotija cheese, and diced red onion before serving.
Notes
Tip 2: For the best results, use full-fat Greek yogurt to ensure the sauce is creamy and doesn't curdle.
Tip 3: Don't skip the step of warming the tortillas; it's essential for preventing them from cracking when you roll them.
