Welcome to the ultimate recipe for High Protein Chicken Enchiladas! If you’re looking for a meal that’s both incredibly satisfying and perfectly aligned with your fitness goals, you’ve found it. We’ve re-engineered this classic Mexican dish to be packed with protein, without sacrificing an ounce of the cheesy, savory flavor you love. It’s the perfect guilt-free comfort food.
This isn’t just about adding more chicken. We’ve strategically chosen each ingredient to maximize protein content while keeping the taste authentic and delicious. Get ready to enjoy a hearty, flavorful dinner that will keep you full and fueled.
Why You’ll Love This High Protein Recipe
Forget bland, boring “healthy” meals. These enchiladas are a game-changer for your weekly dinner rotation.
- Macro-Friendly: Each serving is loaded with over 40 grams of protein, making it an ideal post-workout meal or a way to easily hit your daily protein targets.
- Incredibly Flavorful: We use a blend of classic spices and a secret ingredient for the sauce—Greek yogurt—to create a creamy, tangy enchilada sauce that’s lower in fat but high in protein and flavor.
- Easy to Make: With simple steps and readily available ingredients, this recipe is perfect for busy weeknights. You can have a wholesome, impressive meal on the table in under an hour.
- Perfect for Meal Prep: These enchiladas store and reheat beautifully, making them a fantastic option for grab-and-go lunches or pre-portioned dinners throughout the week. For another great meal prep idea, check out this Salsa Verde Chicken Casserole.
Key Ingredients for High Protein Chicken Enchiladas
The magic of this recipe lies in a few smart ingredient swaps that significantly boost the protein content.
For the Chicken Filling
- Chicken Breast: We use lean, boneless, skinless chicken breast, poached and shredded. It’s the foundation of our high-protein filling.
- Black Beans: A fantastic source of plant-based protein and fiber, black beans make the filling more substantial.
- Spices: A mix of chili powder, cumin, and garlic powder provides that classic, warm enchilada flavor.
For the Creamy Enchilada Sauce
- Plain Greek Yogurt: This is our secret weapon! It replaces traditional sour cream, slashing fat while adding a significant protein boost and a delightful creamy texture.
- Red Enchilada Sauce: Use a quality canned red enchilada sauce as the base. Look for one with minimal added sugar.
- Lime Juice: A splash of fresh lime juice brightens up the sauce.
For Assembly
- High-Protein Tortillas: Look for tortillas made from almond flour, chickpea flour, or those specifically marketed as “protein” or “low-carb.” These can add several extra grams of protein per enchilada.
- Mexican Cheese Blend: A blend of Monterey Jack, cheddar, and Colby gives you that irresistible cheesy pull. We use a bit less to keep it macro-friendly, but it’s still plenty!
- Optional Toppings: Fresh cilantro, sliced avocado, or a dollop of Greek yogurt.
How to Make High Protein Chicken Enchiladas Step-by-Step
This simple process will give you perfect, bubbly, and cheesy enchiladas every time. Let’s get cooking!
1. Prepare the Filling
First, cook and shred your chicken breast. You can boil, poach, or use a pressure cooker. In a large bowl, combine the shredded chicken, black beans, chili powder, cumin, and garlic powder. Mix everything until the chicken is evenly coated with spices.
2. Mix the High-Protein Sauce
In a separate bowl, whisk together the canned red enchilada sauce, plain Greek yogurt, and a squeeze of fresh lime juice. Keep stirring until the sauce is smooth and creamy. This simple sauce is a game-changer for healthy enchiladas.
3. Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. To make the tortillas pliable, warm them slightly in the microwave. Dip each tortilla into the enchilada sauce, ensuring it’s lightly coated. Lay it flat, add a generous scoop of the chicken filling down the center, and roll it up tightly. Place it seam-side down in the baking dish. Repeat until all the filling is used.
4. Bake to Perfection
Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the Mexican cheese blend over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. Let it rest for a few minutes before serving.
Meal Prep and Storage
These enchiladas are perfect for planning ahead. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 2 days before baking. To store leftovers, place them in an airtight container in the refrigerator for up to 4 days. They reheat wonderfully in the microwave or oven.
What to Serve with Your Enchiladas
While these enchiladas are a complete meal on their own, they pair wonderfully with a few sides. A simple side of Spanish Rice or a fresh cucumber ranch salad will round out your dinner perfectly. For a heartier meal, serve them alongside our delicious Slow Cooker Cowboy Beans.
High Protein Chicken Enchiladas (The BEST Macro-Friendly Recipe!)
The ultimate High Protein Chicken Enchiladas recipe! Packed with over 40g of protein and incredible flavor, this macro-friendly meal uses a creamy Greek yogurt sauce and lean chicken for a delicious, guilt-free dinner you'll love.
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the cooked shredded chicken, rinsed black beans, chili powder, cumin, and garlic powder. Mix well until everything is evenly combined.
- In a separate medium bowl, whisk together the red enchilada sauce, plain Greek yogurt, and fresh lime juice until the sauce is smooth and creamy.
- Pour a thin layer of the sauce into the bottom of the prepared baking dish. Warm the tortillas slightly in the microwave to make them pliable. Dip one tortilla into the sauce, then place it on a flat surface. Spoon about 1/8th of the chicken filling down the center, roll it up tightly, and place it seam-side down in the baking dish.
- Continue this process with the remaining tortillas and filling, arranging them snugly in the dish.
- Pour the rest of the creamy enchilada sauce over the top of the enchiladas, spreading it to cover them completely. Sprinkle the shredded Mexican cheese blend evenly over the sauce.
- Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges are golden. Let the enchiladas rest for 5 minutes before garnishing with fresh cilantro and serving.
Notes
Tip 1: For even more protein, choose a cheese like low-moisture mozzarella or add cottage cheese to the filling.
Tip 2: Don't overheat the tortillas, or they may tear when rolling. Just a few seconds in the microwave is enough to make them flexible.
High Protein Chicken Enchiladas (The BEST Macro-Friendly Recipe!)
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the cooked shredded chicken, rinsed black beans, chili powder, cumin, and garlic powder. Mix well until everything is evenly combined.
- In a separate medium bowl, whisk together the red enchilada sauce, plain Greek yogurt, and fresh lime juice until the sauce is smooth and creamy.
- Pour a thin layer of the sauce into the bottom of the prepared baking dish. Warm the tortillas slightly in the microwave to make them pliable. Dip one tortilla into the sauce, then place it on a flat surface. Spoon about 1/8th of the chicken filling down the center, roll it up tightly, and place it seam-side down in the baking dish.
- Continue this process with the remaining tortillas and filling, arranging them snugly in the dish.
- Pour the rest of the creamy enchilada sauce over the top of the enchiladas, spreading it to cover them completely. Sprinkle the shredded Mexican cheese blend evenly over the sauce.
- Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges are golden. Let the enchiladas rest for 5 minutes before garnishing with fresh cilantro and serving.
Notes
Tip 2: Don't overheat the tortillas, or they may tear when rolling. Just a few seconds in the microwave is enough to make them flexible.
Frequently Asked Questions
Traditional chicken enchiladas can be high in fat and calories. However, this recipe is designed to be healthy and macro-friendly by using lean protein, Greek yogurt, and controlling the amount of cheese, making it a nutritious and balanced meal.
Absolutely. You can assemble the entire dish without baking, cover it tightly with foil, and store it in the refrigerator for up to 2 days. When you’re ready, just bake as directed, adding a few extra minutes to the cook time.
To boost protein, we use three key strategies: using lean chicken breast, swapping sour cream for plain Greek yogurt in the sauce, and choosing high-protein or low-carb tortillas. You can also add a scoop of cottage cheese to the filling.
Look for tortillas made with alternative flours like almond, chickpea, or cauliflower. Many brands now offer ‘protein’ or ‘keto-friendly’ tortillas that are high in fiber and protein, which work perfectly for this recipe.
These enchiladas pair well with a variety of sides. For a balanced meal, we recommend a simple side salad, Spanish-style rice, or a serving of steamed or sauteed vegetables.
Share Your Creations!
We are confident this is the best recipe for High Protein Chicken Enchiladas you’ll ever try! It proves that you don’t have to choose between your favorite foods and your health goals. If you make this recipe, we’d love to see it! Share a photo on Pinterest and tag us. Your feedback helps our community grow!
