Craving classic comfort food that won’t derail your fitness goals? Look no further. These High Protein Chicken Enchiladas are a game-changer, packing a serious protein punch into every cheesy, savory bite. We’ve cracked the code on creating a satisfying, delicious meal that’s incredibly easy to whip up on a busy weeknight.
Forget dry, bland “healthy” recipes. This dish is loaded with juicy shredded chicken, a creamy, protein-rich filling, and smothered in a rich red enchilada sauce. It’s the perfect meal to satisfy your cravings and fuel your body.
Why You’ll Love This High Protein Chicken Enchilada Recipe
This isn’t just another enchilada recipe; it’s designed to be better. Here’s why you’ll be making it again and again:
Incredibly High in Protein: We use a smart combination of chicken breast, Greek yogurt, and cottage cheese to maximize the protein content, helping you stay full and satisfied.
Quick and Easy: With simple steps and readily available ingredients, you can have this amazing casserole on the table in under an hour.
Meal-Prep Friendly: This recipe is perfect for making ahead. Assemble it over the weekend and bake it for a lightning-fast weeknight dinner. Find more prep-ahead ideas like our Chicken Bacon Ranch Pasta.
Absolutely Delicious: Rich, savory, and perfectly cheesy, this recipe doesn’t sacrifice flavor for nutrition. It’s a crowd-pleaser that the whole family will love.
Look at that delicious, protein-packed filling!
Key Ingredients for Success
The secret to these amazing enchiladas lies in a few key ingredients that boost both flavor and protein.
For the Chicken Filling:
Chicken Breast: Cooked and shredded. A rotisserie chicken works great as a time-saver!
Cottage Cheese: The secret weapon! It adds creaminess and a massive protein boost without altering the flavor.
Plain Greek Yogurt: A healthy substitute for sour cream that adds tang and more protein.
Black Beans & Corn: For fiber, texture, and classic enchilada flavor.
Spices: Cumin, chili powder, and garlic powder create that authentic taste.
For Assembly:
High-Protein or Low-Carb Tortillas: These are essential for keeping the protein high and the carbs in check.
Red Enchilada Sauce: Use your favorite store-bought brand to keep things simple.
Shredded Mexican Cheese Blend: Because what are enchiladas without a perfectly melted, cheesy topping?
Optional Toppings: Fresh cilantro, diced avocado, sliced jalapeños, or a dollop of Greek yogurt.
How to Make High Protein Chicken Enchiladas
Follow these simple steps to create the perfect protein-packed dinner.
Preheat and Prep: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Mix the Creamy Filling: In a large bowl, combine the shredded chicken, cottage cheese, Greek yogurt, black beans, corn, cumin, chili powder, and garlic powder. Mix until everything is well combined.
Warm the Tortillas: Briefly warm the tortillas in the microwave or a dry skillet. This makes them pliable and prevents them from tearing when you roll them.
Assemble the Enchiladas: Spoon about 1/2 cup of the chicken mixture onto the center of each tortilla. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat until the filling is gone.
Sauce and Cheese: Pour the red enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the shredded cheese blend over the top.
Bake to Perfection: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
Rest and Garnish: Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings and enjoy! For another cheesy favorite, try our Cottage Cheese Pizza Bake.
The perfect healthy comfort food dinner, ready to serve.
Tips for the Best Enchiladas
Choose the Right Tortillas
The tortillas are the foundation of your enchiladas. We recommend using high-protein or low-carb flour tortillas for the best results and nutritional value. Corn tortillas work too, but they are more prone to cracking.
Variations and Substitutions
Spice It Up: Add a can of diced green chiles or a pinch of cayenne pepper to the filling for extra heat.
Different Protein: This recipe also works well with shredded turkey or lean ground beef.
Sauce Swap: Feel free to use a green enchilada sauce (salsa verde) for a different flavor profile.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or bake the entire dish at 350°F until warmed through. This makes it a perfect dish for meal prepping, just like our High Protein Italian Pasta Salad.
What to Serve with Your Enchiladas
These high protein chicken enchiladas are a complete meal on their own, but they also pair wonderfully with a side of cilantro-lime rice, a simple green salad, or some Crispy Roasted Cauliflower for an extra serving of veggies.
To boost the protein further, you can use bone broth in your enchilada sauce, add quinoa to the filling, or use cheese made from skim milk which is often higher in protein. Using specialized high-protein tortillas is also a key factor.
Traditional chicken enchiladas can be high in fat and sodium. However, this recipe is specifically designed to be healthy by using lean protein like chicken breast, protein-rich dairy like Greek yogurt and cottage cheese, and by controlling the sodium. It’s a balanced meal with high protein, fiber, and complex carbs.
Absolutely! You can assemble the entire casserole, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. You may need to add about 10 minutes to the baking time if it’s going into the oven straight from the fridge.
For this high-protein version, we recommend using low-carb or high-protein flour tortillas as they hold up well to the sauce and rolling. If you prefer corn tortillas, be sure to warm them before rolling to prevent them from cracking.
The key to preventing soggy enchiladas is to quickly warm or lightly fry the tortillas before rolling. This creates a slight barrier that helps them hold their structure after being covered in sauce and baked.
The Best High Protein Chicken Enchiladas Recipe
FL Recipes
High Protein Chicken Enchiladas (Easy & Cheesy!)
Discover the ultimate High Protein Chicken Enchiladas recipe! Packed with juicy chicken, a creamy Greek yogurt and cottage cheese filling, and smothered in rich enchilada sauce. A delicious, easy, and healthy meal perfect for any night of the week.
3cupscooked and shredded chicken breastAbout 1.5 lbs of raw chicken
1cuplow-fat cottage cheese
1/2cupplain Greek yogurt
1cupcanned black beansRinsed and drained
1cupfrozen or canned cornThawed or drained
1tspchili powder
1tspground cumin
1/2tspgarlic powder
8large high-protein or low-carb flour tortillas
20ozred enchilada sauceAbout 2.5 cups
2cupsshredded Mexican cheese blend
Fresh cilantro, for garnish
Equipment
1 9x13 inch Baking Dish
1 Large Mixing Bowl
Method
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
In a large mixing bowl, combine the shredded chicken, cottage cheese, Greek yogurt, rinsed black beans, corn, chili powder, cumin, and garlic powder. Stir until all ingredients are evenly mixed.
Warm the tortillas in a stack for about 30 seconds in the microwave to make them soft and pliable for rolling.
Spoon an equal amount of the chicken mixture (about 1/2 cup) down the center of each tortilla. Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.
Pour the red enchilada sauce evenly over the top of the rolled tortillas. Use a spatula to ensure they are fully coated.
Sprinkle the shredded Mexican cheese blend evenly over the sauce.
Bake for 20-25 minutes, or until the cheese is fully melted and bubbly and the edges are slightly golden. Let the enchiladas rest for 5 minutes before serving.
Garnish with fresh cilantro and other desired toppings.
Nutrition
Calories: 452kcalProtein: 45gFat: 18gFiber: 8g
Notes
Time-Saving Tip: Use a pre-cooked rotisserie chicken to save time on prepping the shredded chicken. Make-Ahead Instructions: Assemble the enchiladas completely, but do not bake. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, add 10 minutes to the baking time.
Keyword chicken enchilada casserole,healthy enchiladas,high protein chicken enchiladas
We’d love to see how your High Protein Chicken Enchiladas turned out! Leave a comment below with your thoughts and share a photo of your delicious creation on Pinterest. Your feedback helps us and inspires other home cooks!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
