Description
These high protein chicken enchiladas are a quick, easy, and nutritious Tex-Mex dinner packed with lean chicken, cottage cheese, Greek yogurt, and gooey cheese. Ready in 30 minutes, they’re perfect for busy weeknights and meal prep, delivering comfort food flavor without sacrificing your healthy habits.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
- 1 cup low fat cottage cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup black beans, rinsed and drained (optional)
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1–2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and freshly ground black pepper, to taste
- 8 small (6-inch) whole wheat or high protein tortillas
- 1 1/2 cups enchilada sauce (homemade or store-bought)
- 1 cup shredded reduced-fat cheddar or Mexican blend cheese
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with oil or nonstick spray.
- In a large mixing bowl, combine chicken, cottage cheese, Greek yogurt, black beans (if using), bell pepper, red onion, garlic, smoked paprika, cumin, chili powder, salt, and pepper. Mix until evenly coated and creamy. Add a tablespoon of enchilada sauce if the filling looks dry.
- Stack tortillas and wrap in a damp paper towel. Microwave for 30-40 seconds until soft and pliable.
- Spread 1/2 cup enchilada sauce over the bottom of the prepared baking dish. Spoon about 1/4 cup of chicken filling onto the center of each tortilla. Roll up snugly and place seam-side down in the dish. Repeat with remaining tortillas and filling.
- Pour the remaining 1 cup enchilada sauce evenly over the rolled enchiladas. Sprinkle shredded cheese over the top. Cover loosely with foil for the first 10 minutes of baking, then uncover for the last 5-10 minutes to brown the cheese. Bake for 15-20 minutes, until cheese is melted and sauce is bubbling.
- Remove from oven and let rest for 5 minutes. Sprinkle chopped cilantro over the top and serve with lime wedges.
Notes
Warm tortillas before rolling to prevent cracking. Use low-sodium enchilada sauce and rinse beans for lower sodium. Filling can be prepped ahead or swapped for turkey, beef, or tofu. For gluten-free, use corn tortillas. Leftovers taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 4
- Sodium: 700
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 6
- Protein: 36
Keywords: high protein, chicken enchiladas, easy dinner, healthy, meal prep, Tex-Mex, quick, cottage cheese, Greek yogurt, family friendly