Getting a high-protein, flavorful dinner on the table that the entire family will love can feel like a challenge, especially on busy weeknights. That's where these High Protein Chicken Enchiladas come in! Made with simple ingredients and ready in under 30 minutes, these enchiladas are the perfect mix of Mexican food comfort and nutritious ingredients!
The best part? As a dietitian, I love that these high protein chicken enchiladas aren't just delicious-they're also balanced and satisfying. Shredded chicken breast provides lean protein, while black beans, corn, and flour tortillas add fiber to keep you full and energized. It's the perfect mix of comfort food and nutrition, making it a great go-to for a quick and wholesome dinner.
If you love easy, protein-packed meals that don't skimp on flavor, you have to try these next! My Chicken Parmesan Stromboli is a fun, cheesy twist on a classic, the Shrimp Boil for Two brings all the bold flavors of a seafood feast without the hassle, and Greek Loaded Fries are the perfect balance of crispy, fresh, and satisfying!
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Why You'll Love This Chicken Enchilada Recipe
- High in protein - Packed with skinless chicken breasts, black beans, and a layer of cheese, this meal is full of flavor and nutrition.
- Super easy to make - Whether you use a crock pot, pressure cooker, or just cook everything on the stove, it comes together in under 30 minutes!
- Customizable - Swap out ingredients, make it dairy-free, or turn it into white chicken enchiladas with green enchilada sauce instead.
Love Tex-Mex flavors? Don't miss my crockpot chicken enchilada casserole or sweet potato taco skillet for two easy, protein-packed dinners.
Ingredients
This great recipe is made with simple, easy-to-find ingredients. You can grab everything at your local grocery store!
- Shredded chicken breast - Cook it fresh, use leftover chicken, or grab a rotisserie chicken for an easy shortcut. For a hands-off option, I love making my crockpot shredded enchilada chicken.
- Flour tortillas - A soft and flexible option that holds up well with the filling. I like use the La Banderita Carb Counter brand, but feel free to use your favorite type of tortillas.
- Red enchilada sauce - Use homemade enchilada sauce for extra flavor or grab your favorite brand.
- Black beans - Adds fiber and plant-based protein.
- Corn - Adds sweetness, texture, and extra fiber.
- Taco seasoning - A blend of chili powder, onion powder, and spices for bold Mexican food flavors.
- Mexican shredded cheese - A melty blend perfect for enchiladas.
- Pico de gallo - Adds a fresh, zesty finish to the enchiladas.
- Fresh cilantro - For garnish and added freshness.
See the recipe card for the full list of ingredients and measurements.
Substitutions & Variations
This chicken enchilada recipe is flexible and easy to customize based on dietary needs or what you have on hand.
- Dairy-Free? Use dairy-free Mexican shredded cheese or skip the cheese and add mashed avocado for creaminess.
- Add extra shredded chicken breast or mix in a second layer of cheese for more protein.
- Swap the chicken for refried beans, sautéed bell peppers, or a mix of corn and black beans to make this a vegetarian dish.
- To make the dish gluten free, use corn tortillas instead of flour, and check that your enchilada sauce is gluten-free.
- Make it spicier by adding diced jalapeños, extra chili powder, or drizzle with hot sauce before baking.
How to Make High Protein Chicken Enchiladas
This chicken enchilada recipe comes together in just a few easy steps:
Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Step 2: In a large mixing bowl, combine the shredded chicken, black beans, corn, and taco seasoning, stirring until well mixed.
Step 3: Lay a flour tortilla on a flat surface and spoon about ⅓ cup of the chicken mixture into the center.
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Step 4: Fold in the sides of the tortilla, then roll it up tightly to seal.
Step 5: Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 6: Pour the enchilada sauce evenly over the tortillas, then sprinkle with the Mexican shredded cheese.
Step 7: Bake for 20 minutes, or until the cheese is melted and sauce bubbly. Let the enchiladas rest for a couple of minutes, then top with pico de gallo and fresh cilantro before serving.
Storage & Meal Prep Tips
These enchiladas store well and are perfect for meal prep!
- Refrigerate - Store leftovers in an airtight container for up to 4 days.
- Freeze Before Baking - Assemble enchiladas, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Meal Prep Tip - Freeze in single-serving portions so you can grab one for a quick lunch or dinner.
Best Tips for Perfect Enchiladas
For the best homemade enchiladas, follow these simple tips:
- Don't overfill the tortillas - Stick to about ⅓ cup of filling per enchilada to prevent them from breaking apart.
- Spread a little sauce on the bottom of the dish to help prevent sticking and adds flavor.
- Make them extra cheesy by shredding your own Mexican cheese blend for the best melt.
- Let them rest before serving - This keeps them from falling apart when removing them from the pan.
- Double the batch and freeze to make a quick freezer meal for those busy nights.
- Serve with fresh toppings like pico de gallo, fresh cilantro, and lime juice for a burst of flavor.
FAQ
Enchiladas are a forgiving dish, so they're hard to mess up! The key is to not overstuff the tortillas, so they roll easily and hold their shape while baking. For even cooking, arrange them snugly in the baking dish so they stay intact and absorb the sauce without getting soggy. If you like crispy edges, bake uncovered for the last 5 minutes to let the top layer of cheese brown slightly.
Let them rest for a few minutes after baking so they firm up. Use a spatula to lift them out, and don't overdo the sauce-just enough to coat without making them soggy.
Mix in Greek yogurt, tomato sauce, or sour cream for a milder flavor. A teaspoon of honey or maple syrup can also help balance the spice.
More Dinners You'll Love!
Looking for other quick dinners like this? Try these:
High Protein Chicken Enchiladas
Ingredients
- 3 cups shredded chicken breast cooked
- ¾ cup black beans drained and rinsed
- ¾ cup corn fresh, frozen, or canned
- 1 tablespoon taco seasoning
- 8 flour tortillas Mission Carb Balance tortillas
- 2 cans red enchilada sauce 10 oz. cans
- 1 ½ cups Mexican shredded cheese divided
- ½ cup pico de gallo for topping
- ¼ cup fresh cilantro chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, and taco seasoning, stirring until well mixed.
- Lay a flour tortilla on a flat surface and spoon about ⅓ cup of the chicken mixture into the center.
- Fold in the sides of the tortilla, then roll it up tightly to seal.
- Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce evenly over the tortillas, then sprinkle with the Mexican shredded cheese.
- Bake for 20 minutes, or until the cheese is melted and sauce bubbly.
- Let the enchiladas rest for a couple of minutes, then top with pico de gallo and fresh cilantro before serving.
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