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Protein Chicken Enchiladas, a delicious and healthy dinner option, are pictured as the featured image.

Best Protein Chicken Enchiladas

These Protein Chicken Enchiladas are a delicious and healthy meal option packed with flavor and protein. Made with lean chicken, black beans, corn, and a blend of spices, they are a satisfying and guilt-free indulgence. Customize them with your favorite toppings and enjoy!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs cooked chicken, shredded
  • 1 tbsp olive oil
  • 1/2 cup chopped onion
  • 1 bell pepper, chopped
  • 1/2 cup Greek yogurt or sour cream
  • 1/4 cup chopped cilantro
  • 8-10 whole wheat or low-carb tortillas
  • 2 cups enchilada sauce
  • 2 cups shredded cheese cheddar, Monterey Jack, or a blend
  • Avocado, diced optional
  • Sour cream or Greek yogurt optional
  • Chopped green onions optional

Equipment

  • large skillet
  • 9x13-inch baking dish
  • mixing bowl
  • measuring cups and spoons
  • Oven
  • spoon or spatula

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  3. Stir in black beans, corn, and diced tomatoes and green chilies. Cook for another 3-5 minutes, stirring occasionally.
  4. Add taco seasoning and cook for 1 minute, stirring constantly, until fragrant.
  5. Remove the skillet from the heat and stir in the shredded chicken, Greek yogurt (or sour cream), and cilantro. Mix well to combine.
  6. Taste and adjust seasonings as needed.
  7. Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
  8. Warm the tortillas slightly to make them more pliable.
  9. Spoon about 1/2 to 3/4 cup of the chicken filling into the center of each tortilla.
  10. Roll up the tortilla tightly and place it seam-side down in the baking dish.
  11. Repeat with the remaining tortillas and filling.
  12. Pour the remaining enchilada sauce over the enchiladas, making sure to cover them completely.
  13. Sprinkle the shredded cheese evenly over the top.
  14. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
  15. Let the enchiladas cool for a few minutes before serving.
  16. Garnish with your favorite toppings and serve immediately.

Notes

For spicier enchiladas, add a pinch of cayenne pepper or hot sauce to the filling. You can also use a spicier enchilada sauce. Add chopped spinach, zucchini, or mushrooms to the filling for extra nutrients. Try using ground turkey or shredded beef instead of chicken. Assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Leftover enchiladas can be stored in the refrigerator for up to 3-4 days. Reheat them in the oven or microwave until heated through.