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About This Recipe
There are about zero days out of the week that I’m not craving Mexican food! Seriously, I think I could eat it every day and be perfectly content. So with that said, I knew I needed to find a way to make some of my favorite dishes at home and these creamy chicken enchiladas hit the spot!
These classic enchiladas are packed with chicken, beans, cheese and covered in sauce. I use a few simple swaps like adding greek yogurt (for creaminess and protein) and beans (for extra protein and fiber). I used high fiber tortillas for more fiber and to make them more macro-friendly. These healthy swaps help add fiber and protein and no one in your family will ever know the difference!
Serve these high protein enchiladas with a side of cilantro lime brown rice or yellow rice and pico de gallo for the ultimate Mexican meal. If you have any extra refried beans, I highly recommend making a batch of my 7 layer Bean Dip to enjoy as an appetizer with your favorite tortilla chips!
Why You’ll Love These Easy Chicken Enchiladas
- 30-minute weeknight dinner that the whole family will love!
- Great for meal prep. Enjoy all week or freeze a batch for later.
- Macro-friendly comfort food! Packed with fiber and 38 grams of protein per serving.
- Made with 7 simple ingredients.
- Perfect topped with a dollop of sour cream (or greek yogurt), avocado and a little extra cheese!
- Refried beans – you can use refried black beans or refried pinto beans. Or sub for black beans or pinto beans.
- Greek yogurt – I used plain nonfat Greek yogurt. You can also use sour cream here.
- Taco seasoning – store-bought or homemade taco seasoning!
- Chicken – I used this store-bought shredded chicken to save time but any cooked chicken works. Use my basic shredded chicken recipe if you have some on hand or rotisserie chicken, leftover chicken, canned chicken, etc.
- Cheese – I used Mexican shredded cheese but any cheese that is shredded works!
- Enchilada sauce – I used red enchilada sauce for this recipe
- Tortillas – I used Ole Xtreme Wellness high fiber tortillas. I also love La Banderita Carb Counter or Mission Carb Balance tortillas (both are similar in macros). Any tortillas work, just try to use one that is pretty sturdy.
Optional Variations and Dietary Adaptations
- Switch up the sauce! Swap the red sauce for your favorite green enchilada sauce or use a homemade enchilada sauce if you prefer.
- Pick a different protein! Sub the chicken for ground beef, mexican ground turkey or use these bomb pork carnitas.
- Add extra veggies! Throw in extra veggies like spinach, bell peppers, mushrooms to increase the volume.
- Corn tortillas! You can use corn or flour tortillas for this chicken enchilada recipe.
- Spice it up! Like things spicy? Add some fresh jalapeños or diced green chilies into your chicken mixture.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside. In a medium bowl, add the yogurt, refried beans and taco seasoning; mix to combine.
2. Then stir in the chicken and 1/2 cup of the cheese.
3. Lay out all tortillas and scoop the mixture evenly among all tortillas (about 1/3 cup or 80g each).
4. Roll each tortilla and place inside the prepared baking dish in a row. Pour the enchilada sauce on top.
5. Sprinkle it with the remaining one cup of cheese.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly. Top with fresh cilantro and enjoy!
Serving Ideas for Chicken Enchiladas!
- Rice – pair with my Cilantro Lime Brown Rice or Cilantro Lime Cauliflower Rice for a lower carb option.
- Pico de Gallo – store-bought or homemade
- Guacamole – I love these little cups of guacamole for topping (or snack!)
- Bean Dip – this Healthy 7-Layer Dip also makes the best appetizer for any event!
- Vegetables – my Air Fryer Broccoli or Charred Green Beans make a great side dish for any meal
Can I make these healthy chicken enchiladas in advance?
Yes, these chicken enchiladas are a great recipe to make in advance. I love to double the recipe and freeze one batch for later. To prepare ahead, assemble enchiladas as directed. Then cover the pan tightly with foil or store in airtight container. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.
Can I use corn tortillas instead of flour tortillas for this healthy enchiladas recipe?
Yes, you can use corn, flour, low-carb, whole-wheat, or gluten-free tortillas for this recipe. I chose a low carb tortilla to help the macros but you can use any type of tortilla you prefer.
What should I serve with these traditional enchiladas for an easy dinner?
Honestly this enchilada meal is so filling on its own you don’t need a whole lot to eat with it. Often times we’ll make something snacky to eat with it like cottage cheese queso, pico de gallo, 7 layer refried bean dip and enjoy alongside some tortilla chips. It pairs perfect with some yellow rice or cilantro lime brown rice. Or add a simple side of veggies like air fryer broccoli or green beans for some extra fiber and nutrients.
Easy To Make Mexican-Inspired Recipes
- 15-Minute Mexican Ground Turkey Taco Meat
- Healthy Taco Salad with Mexican Ground Turkey
- Crockpot Salsa Verde Chicken
- Meal Prep Salsa Verde xzChicken Bowls
- Crockpot Cream Cheese Salsa Chicken Tacos
More Mexican-Inspired Recipes You’ll Love
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High Protein Chicken Enchiladas (30-minute)
Ingredients
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Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a medium bowl, add the yogurt, refried beans and taco seasoning; mix to combine. Then stir in the chicken and 1/2 cup of the cheese.
- Lay out the tortillas. Scoop the mixture evenly into all of them (~1/3 cup or 80g each)
- Roll each tortilla and place in a row inside the baking dish.
- Pour the enchilada sauce on top. Sprinkle with the remaining one cup of cheese.
- Bake for 15-20 minutes or until the cheese is melted and bubbly. Top with fresh cilantro and enjoy!
Notes
Tortillas: I used Ole Xtreme Wellness high fiber tortillas. I also love La Banderita Carb Counter or Mission Carb Balance tortillas (both are similar in macros). While any tortillas work, flour tortillas are going to be more sturdy.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
