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High Protein Chicken Enchiladas

Enjoy a delicious and hearty high protein meal with these easy-to-make chicken enchiladas, packed with tender chicken and creamy Greek yogurt.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken
  • 1 cup low-fat Greek yogurt
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 8 small whole wheat tortillas
  • 1 cup enchilada sauce
  • to taste salt and pepper
  • to taste Green onions and cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded cooked chicken, Greek yogurt, ½ cup of the shredded cheese, black beans, corn, chili powder, cumin, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  3. Spoon a portion of the filling into each tortilla. Roll them up tightly and place them seam-side down in a baking dish.
  4. Pour the enchilada sauce over the rolled tortillas, ensuring they’re well coated. Sprinkle the remaining cheese over the top.
Baking
  1. Cover the baking dish with aluminum foil and bake in your preheated oven for 20 minutes.
  2. After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serving
  1. Remove from the oven and allow to cool slightly. Garnish with chopped green onions and cilantro if you desire.
  2. Serve and enjoy! This dish pairs wonderfully with a side of fresh salad or guacamole.

Notes

Substitutions may include using turkey or a plant-based protein for a vegetarian option. Prepare the filling in advance for quicker assembly. Store leftovers in an airtight container for up to 3 days.