It is 6pm. You are tired. Dinner needs to happen fast. These high protein chicken enchiladas are your new secret weapon.
They are creamy, filling, and so easy to make. This recipe is perfect for busy weeknights. You get a healthy meal without any extra stress. Let’s get cooking together!
Why This Recipe Is a Winner
You will love how simple this dish is. It uses Greek yogurt for a creamy protein boost. It keeps you full and satisfied all night long. This is a great choice for your healthy reset.
Your family will never guess it is healthy. It tastes just like your favorite comfort food. It is budget-friendly and uses simple pantry staples. You can even prep it ahead of time.
Simple Method
Making these is a total breeze. You just mix, roll, and bake. Using pre-cooked chicken saves you so much time. Even beginners can master this one-pan wonder.
The creamy chili sauce comes together in seconds. It covers everything in a golden, bubbly layer. You will feel like a pro in the kitchen. Dinner is served in under an hour.
Ingredients You’ll Need
These ingredients are fresh and easy to find. You might even have them in your kitchen right now.
- 600g cooked shredded chicken breast
- 8 high-protein or whole wheat tortillas
- 200g fat-free Greek yogurt
- 250ml red enchilada sauce
- 150g reduced-fat shredded Mexican blend cheese
- 1 medium onion, finely diced
- 1 bell pepper, finely diced
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Step-by-Step
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the shredded chicken, diced onion, diced bell pepper, chili powder, garlic powder, salt, pepper, and 100g of the Greek yogurt.
- Stir in 50ml of the enchilada sauce to the chicken mixture to ensure moisture.
- Lay each tortilla flat and distribute the chicken filling evenly down the center of each.
- Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- In a separate small bowl, whisk together the remaining enchilada sauce and the remaining 100g of Greek yogurt until smooth.
- Pour the creamy chili sauce over the arranged enchiladas, ensuring full coverage.
- Top with the shredded cheese and bake for 25 minutes until the cheese is melted and the sauce is bubbling.
- Allow to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve these warm with a sprinkle of fresh cilantro. Add a squeeze of lime for extra brightness. They go great with a side of cauliflower rice. Make it a meal the whole family craves. Set the table and enjoy a stress-free night.
Storage & Reheating
These store beautifully in the fridge. They stay fresh for up to four days. Reheat in a 350°F oven for 10 minutes. You can also freeze individual portions. This makes weekday lunches sorted and simple. Always keep a batch ready for busy days.
Recipe Tips
- Don’t skip the Greek yogurt for that creamy texture.
- Use a rotisserie chicken to save prep time.
- Roll the tortillas tightly so they don’t break.
- Avoid overfilling so the tortillas stay closed.
- For meal prep, store in airtight containers once cooled.
- Add a handful of fresh summer corn for crunch.
- Top with avocado slices for a rich finish.
Ways to Switch It Up
- Swap chicken for ground turkey for a different flavor.
- Use corn tortillas for a gluten-free option.
- Add black beans for extra fiber and texture.
- Swap Greek yogurt for sour cream for a richer sauce.
Common Questions
Can I make this ahead?
Yes, you can assemble the enchiladas the night before. Keep them covered in the fridge until you are ready to bake. This is perfect for stress-free entertaining.
Will my kids eat this?
Absolutely, it is very kid-approved. The sauce is mild and the melted cheese is a winner. You can leave out the peppers if they are picky.
I hope these high protein chicken enchiladas make your weeknights a little easier. They are so warm and satisfying for the whole family. Happy cooking!
— Lidia
High Protein Creamy Chilli Chicken Enchiladas
Ingredients
- 600 g cooked shredded chicken breast
- 8 high -protein or whole wheat tortillas
- 200 g fat -free Greek yogurt
- 250 ml red enchilada sauce
- 150 g reduced -fat shredded Mexican blend cheese
- 1 medium onion , finely diced
- 1 bell pepper , finely diced
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
Instructions
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) and lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the shredded chicken, diced onion, diced bell pepper, chili powder, garlic powder, salt, pepper, and 100g of the Greek yogurt.
- Stir in 50ml of the enchilada sauce to the chicken mixture to ensure moisture.
- Lay each tortilla flat and distribute the chicken filling evenly down the center of each.
- Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- In a separate small bowl, whisk together the remaining enchilada sauce and the remaining 100g of Greek yogurt until smooth.
- Pour the creamy chili sauce over the arranged enchiladas, ensuring full coverage.
- Top with the shredded cheese and bake for 25 minutes until the cheese is melted and the sauce is bubbling.
- Allow to rest for 5 minutes before serving.
