These chicken enchiladas bring everything you want in a weeknight dinner: bold flavor, a hearty filling, and a satisfying hit of protein. They’re simple enough for busy nights but still feel like a treat. The sauce is cozy and rich, the tortillas are warm and soft, and the cheese ties it all together.

You’ll get tender chicken, plenty of fiber, and a plate that looks and tastes like comfort. Make a pan once, and you’ll have leftovers for lunch that taste just as good the next day.

What Makes This Special

High protein without being heavy: Lean chicken breast, Greek yogurt, and beans build a powerful protein combo without a greasy feel.
Restaurant flavor with pantry staples: Canned enchilada sauce, spices, and pre-cooked chicken deliver depth without extra fuss.
Balanced and satisfying: You get a mix of protein, fiber, and healthy fats, so it’s filling and steady on energy.
Flexible and family-friendly: Adjust the spice, swap tortillas, or use rotisserie chicken to keep it easy.
Great for meal prep: Holds up well in the fridge and reheats without turning soggy if you follow the tips below.

Shopping List

Chicken: 1.5 pounds cooked chicken breast, shredded (rotisserie or poached)
Tortillas: 10–12 small whole wheat or low-carb flour tortillas (6-inch)
Cheese: 1.5 cups shredded Mexican blend or cheddar, divided
Black beans: 1 can (15 oz), drained and rinsed
Greek yogurt: 3/4 cup plain, 2% or nonfat
Enchilada sauce: 2 cups red enchilada sauce (store-bought or homemade)
Onion: 1 small yellow onion, finely diced
Green chiles: 1 can (4 oz) diced green chiles, mild or hot
Spices: 1.5 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder
Olive oil: 1 tbsp
Salt and pepper: To taste
Fresh cilantro: Small bunch, chopped (optional)
Lime: 1 lime for finishing
Optional add-ins: Corn kernels (1 cup), diced bell pepper, or spinach

How To Make High Protein Chicken Enchiladas

Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Sauté the aromatics: In a skillet over medium heat, warm the olive oil.
Add the onion with a pinch of salt and cook 3–4 minutes, until soft and fragrant. Stir in the green chiles.
Build the filling: In a large bowl, combine shredded chicken, sautéed onion mixture, black beans, Greek yogurt, 1/2 cup enchilada sauce, 3/4 cup cheese, cumin, chili powder, smoked paprika, garlic powder, and a squeeze of lime. Season with salt and pepper.
Mix until evenly coated but not soupy.
Warm the tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. This helps prevent tearing.
Assemble the enchiladas: Spread 1/2 cup enchilada sauce over the bottom of the baking dish. Spoon 1/3–1/2 cup filling down the center of each tortilla.
Roll gently and place seam-side down in the dish.
Sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure the edges are coated. Sprinkle the remaining 3/4 cup cheese evenly on top.
Bake: Cover with foil and bake for 15 minutes. Remove foil and bake another 8–10 minutes, until the cheese melts and the edges bubble.
Finish and serve: Let rest 5–10 minutes.
Top with chopped cilantro and another squeeze of lime. Serve with a simple side salad or roasted vegetables.

delicious high protein chicken enchiladas

Storage Instructions

Refrigerator: Cool completely, then cover tightly. Store up to 4 days.
Freezer: Freeze in a lidded, freezer-safe dish or portion into airtight containers for up to 3 months.
For best results, freeze before baking and add cheese fresh before the oven, but baked leftovers also freeze well.
Reheating: Microwave individual portions 1–2 minutes, or bake covered at 350°F (175°C) for 15–20 minutes. If dry, splash with a tablespoon of water or extra sauce before reheating.

Health Benefits

High-quality protein: Chicken breast and Greek yogurt support muscle repair and keep you fuller longer.
Fiber boost: Black beans and whole wheat tortillas add fiber for digestion and steady energy.
Balanced macros: A smart mix of protein, carbs, and fats provides satisfying, sustained fuel.
Lower in saturated fat (if you choose 2% or nonfat yogurt): You still get creaminess without relying on heavy cream or lots of cheese.
Micronutrients: Beans bring iron and magnesium; spices add antioxidants; lime and cilantro offer freshness without extra calories.

Pitfalls to Watch Out For

Overly wet filling: Too much sauce in the filling makes soggy tortillas. Keep most of the sauce for the top.
Tearing tortillas: Cold tortillas crack.
Warm them briefly and roll gently.
Undersalting: Taste the filling before rolling. Beans and yogurt can mute salt; adjust so the flavors pop.
Cheese overload: It’s tempting, but too much cheese overwhelms the protein focus. Stick to the measured amount or use a sharper cheese for more flavor per ounce.
Skipping the rest: Letting the baked enchiladas rest helps them set and slice cleanly.

Variations You Can Try

Green enchiladas: Swap red sauce for salsa verde.
Add a handful of chopped spinach to the filling.
Spicy chipotle: Stir 1–2 minced chipotle peppers in adobo into the filling and use pepper jack on top.
Extra-lean, extra-protein: Use nonfat Greek yogurt and low-fat cheese. Add 1/2 cup cottage cheese blended smooth to the filling for more protein.
Gluten-free: Use certified gluten-free corn tortillas. Lightly toast them in a dry pan before rolling to prevent tearing.
Veg-forward: Fold in sautéed bell peppers, zucchini, or corn.
Keep the chicken amount the same so the protein stays high.
Smoky BBQ twist: Mix 2–3 tablespoons of your favorite BBQ sauce into the filling and use a mild enchilada sauce on top for a sweet-smoky combo.

FAQ’s For High Protein Chicken Enchiladas

Can I use rotisserie chicken?

Yes. Shred the breast meat and remove the skin to keep it lean. It’s a big time-saver and still delivers great texture.

Are corn or flour tortillas better?

Both work. Whole wheat or low-carb flour tortillas roll easily and add protein and fiber. Corn tortillas bring classic flavor and are naturally gluten-free, but they’re more fragile—warm them well.

How can I make this spicier?

Use hot diced green chiles, add extra chili powder or a pinch of cayenne, and choose a spicy enchilada sauce. A drizzle of hot sauce after baking also does the trick.

Can I make the filling ahead?

Absolutely. Mix the filling up to 2 days in advance and store it in the fridge. Assemble and bake when you’re ready to eat.

What if I don’t like yogurt?

Use light sour cream or blend cottage cheese until smooth. Both give creaminess with good protein, though cottage cheese will keep the protein higher.

How many enchiladas is a serving?

Usually 2 small enchiladas per adult, paired with salad or veggies. Adjust based on your needs and appetite.

Can I add rice to the filling?

You can, but it lowers the protein ratio. If you want rice, serve it on the side to keep the enchiladas firmly protein-forward.

Wrapping Up

High Protein Chicken Enchiladas are the kind of meal that checks all the boxes: fast, comforting, and nourishing. With simple ingredients and a few smart tweaks, you get bold flavor and real staying power.

Keep this recipe in your rotation, change up the sauce or add-ins as you like, and enjoy leftovers that reheat like a dream. It’s a weeknight win you’ll come back to again and again.