High Protein Chicken Enchiladas – Quick, Delicious, and Packed with Protein

If you’re looking for a flavorful, high-protein dinner that can be ready in just 30 minutes, these High Protein Chicken Enchiladas are your new go-to recipe. Combining tender shredded chicken, melty cheese, and a hint of spice, this dish is a healthy twist on a classic Mexican favorite. Perfect for busy weeknights, meal prep, or a comforting weekend dinner, these enchiladas are easy to make, versatile, and incredibly satisfying. With only seven core ingredients (plus optional add-ins for extra flavor), you can have a wholesome, protein-packed meal on the table faster than you’d expect.

In this article, we’ll walk through everything you need to know—from ingredients and preparation to tips for assembly and storage, plus answers to the most frequently asked questions about chicken enchiladas. Whether you’re a seasoned cook or a beginner looking to try your hand at Mexican-inspired cuisine, this guide has you covered.

Why This Recipe Works

Enchiladas are a staple in Mexican cuisine, traditionally made with tortillas rolled around a savory filling and topped with a rich sauce and cheese. The combination of carbohydrates from the tortillas, protein from the chicken, and the goodness of vegetables and beans makes this dish balanced and nutritious. By using shredded cooked chicken and a high-protein cheese, this version maximizes protein intake while keeping preparation quick and simple.

This recipe is ideal for those who:

• Need a fast weeknight dinner.
• Want a protein-rich meal for fitness or healthy eating goals.
• Enjoy Mexican-inspired comfort food without the long cooking time.
• Like flexible recipes that can adapt to what’s in the fridge.

Ingredients

This recipe keeps it simple with just seven main ingredients, with optional additions to boost flavor, nutrition, and texture:

Main Ingredients

• 2 cups shredded cooked chicken – Rotisserie chicken or pre-cooked chicken works perfectly. Shredded chicken blends easily into the enchilada filling.
• 8 small tortillas – Flour, corn, or whole wheat tortillas can be used. Flour tends to be softer and easier to roll, while corn adds authentic flavor.
• 1 cup enchilada sauce – Store-bought or homemade; choose your preferred level of spiciness.
• 1 cup shredded low-fat or high-protein cheese – Cheddar, Mexican blend, or mozzarella all work. High-protein cheese boosts the nutritional profile.

Optional Add-Ins

• ½ cup black beans or corn – Adds fiber, protein, and texture.
• ½ cup diced bell peppers or other veggies – Adds freshness, crunch, and extra vitamins.
• ½ tsp chili powder – For extra flavor and mild heat.
• Salt and pepper, to taste

Garnishes (Optional)

• Fresh cilantro
• Avocado slices
• Greek yogurt

These ingredients are simple, widely available, and easy to customize based on your taste and dietary preferences.

Equipment Needed

You don’t need fancy tools for this recipe—just some basics:

• 9×13-inch baking dish
• Medium mixing bowl and spoon
• Knife and cutting board
• Oven (or air fryer for a quicker option)
• Optional: spatula for serving

Preparation Method

Follow these steps to make perfect high-protein chicken enchiladas:

Step 1: Prepare the Chicken

Shred your cooked chicken into bite-sized pieces. If using rotisserie chicken, remove skin and bones first. Place the shredded chicken in a medium mixing bowl and season with chili powder (if using), salt, and pepper.

For added nutrition and texture, mix in optional beans or diced vegetables. This step ensures your filling is flavorful and evenly seasoned before assembly.

Step 2: Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil. Pour a thin layer of enchilada sauce onto the bottom of the dish to prevent sticking and to infuse the tortillas with flavor.

Step 3: Assemble the Enchiladas

Lay one tortilla flat on a clean surface. Spoon a portion of the chicken mixture along the center of the tortilla. Be careful not to overfill, as this can make rolling difficult and cause the tortillas to burst during baking.

Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, lining them up side by side.

Step 4: Add Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring each one is coated. Sprinkle shredded cheese generously over the top. The cheese not only adds flavor but also creates a deliciously gooey topping that holds the enchiladas together.

Step 5: Bake

Place the baking dish in the oven and bake uncovered for 20–25 minutes, or until the cheese is fully melted and bubbly. For extra golden brown and crispy cheese, broil for 1–2 minutes at the end of baking.

Step 6: Serve

Remove the enchiladas from the oven and let them rest for 5 minutes before slicing. Garnish with fresh cilantro, avocado, or a dollop of Greek yogurt if desired. These garnishes add freshness, creaminess, and a pop of color, enhancing both flavor and presentation.

Tips for Success

To make the best high-protein chicken enchiladas every time, keep these tips in mind:

1. Warm tortillas slightly before rolling to prevent tearing. You can microwave them for 15–20 seconds or wrap in foil and heat in the oven.
2. Shred chicken finely for even distribution in each bite.
3. Don’t overfill the tortillas; leave enough space to roll tightly.
4. Mix-ins like beans, corn, and diced vegetables add extra nutrition, color, and texture.
5. Cheese choice matters: low-fat or high-protein cheese helps keep the calorie count moderate while still melting beautifully.
6. Leftovers store well in the fridge for 3–4 days. Reheat gently in the microwave or oven to avoid drying out.
7. Freezing option: Assemble uncooked enchiladas in a freezer-safe dish, cover tightly, and freeze up to 2 months. Thaw overnight in the fridge before baking.

Nutritional Information

This recipe is designed to be high in protein and balanced in macronutrients. Here’s a general estimate per serving (assuming 4 servings):

• Calories: 350 kcal
• Protein: 30–35g (depending on cheese and chicken used)
• Carbohydrates: 25–30g
• Fat: 10–12g
• Fiber: 5–7g (with optional beans/veggies)

By using lean chicken, high-protein cheese, and optional vegetables, this recipe is both filling and nourishing, making it perfect for a post-workout meal or a healthy family dinner.

Variations

You can easily adapt this recipe to suit different tastes and dietary preferences:

1. Spicy Chicken Enchiladas: Add diced jalapeños or use a spicy enchilada sauce.
2. Vegetarian Version: Substitute chicken with extra beans, lentils, or tofu for a protein-rich vegetarian option.
3. Different Cheeses: Swap cheddar for pepper jack for a spicier kick, or use mozzarella for a mild, creamy flavor.
4. Low-Carb Option: Use low-carb tortillas or large lettuce leaves for a tortilla-free version.
5. Extra Veggies: Add mushrooms, zucchini, or spinach to increase fiber and nutrients.

Serving Suggestions

High protein chicken enchiladas pair beautifully with:

• Mexican rice or quinoa
• Simple green salad or roasted vegetables
• Fresh pico de gallo, guacamole, or salsa
• A squeeze of lime for brightness

They’re versatile enough to be served for lunch, dinner, or as part of a meal prep plan for the week.

Print

Frequently Asked Questions

1. Can I make these enchiladas ahead of time?
Yes! Assemble them in a baking dish, cover tightly, and refrigerate for up to 24 hours. Bake as directed when ready to serve.

2. Can I use leftover chicken?
Absolutely! Rotisserie chicken or any pre-cooked chicken works perfectly. Just shred it before using.

3. What type of tortillas should I use?
Both flour and corn tortillas work. Flour tortillas are easier to roll and softer, while corn tortillas offer a more authentic flavor. Whole wheat is a nutritious alternative.

4. Can I freeze these enchiladas?
Yes! Assemble uncooked enchiladas in a freezer-safe dish, cover, and freeze for up to 2 months. Thaw in the fridge overnight before baking.

5. How can I make them spicier?
Add chili powder, cayenne, or diced jalapeños to the chicken mixture, or use a spicy enchilada sauce.

6. Are these enchiladas healthy?
Yes! They’re high in protein, can be low in fat if you choose lean chicken and low-fat cheese, and include fiber if you add beans and vegetables.

7. Can I make this recipe dairy-free?
Yes! Substitute the cheese with a dairy-free or plant-based cheese alternative.

Conclusion

These High Protein Chicken Enchiladas are a quick, delicious, and versatile meal that combines flavor, nutrition, and convenience. With just seven main ingredients, plus optional add-ins for extra protein and vegetables, you can whip up a comforting, high-protein dinner in 30 minutes. Perfect for busy weeknights, meal prep, or casual family dinners, this recipe proves that healthy, satisfying food doesn’t have to be complicated.

By following the tips, variations, and FAQs in this guide, you can customize this recipe to suit your tastes, dietary needs, and available ingredients—ensuring every bite is flavorful, protein-packed, and perfectly baked.

Whether you stick to the classic version or experiment with spices, veggies, or different cheeses, these enchiladas will quickly become a favorite in your recipe rotation.