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High protein chicken enchiladas in a baking dish topped with melted cheese and fresh cilantro

High Protein Chicken Enchiladas (Creamy)

Creamy high protein chicken enchiladas made with shredded chicken breast, Greek yogurt, refried beans, and melted cheese, baked in rich red enchilada sauce for a satisfying and easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken breast rotisserie chicken recommended
  • 1/2 cup refried beans smooth variety preferred
  • 3/4 cup plain Greek yogurt full-fat for creamiest result
  • 1 tbsp taco seasoning
  • 1/2 cup shredded Mexican cheese blend for the filling
  • 1 can diced green chiles 4 oz, optional
  • salt and pepper to taste
  • 8 medium flour tortillas about 8 inches, warmed before rolling
  • 1 1/2 cups red enchilada sauce
  • 1 1/2 cups shredded Mexican cheese blend or mozzarella for topping

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Non-stick cooking spray

Method
 

  1. Preheat your oven to 375°F. Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the Greek yogurt, refried beans, and taco seasoning. Stir until smooth and fully blended.
  3. Add the shredded chicken, 1/2 cup of shredded cheese, and diced green chiles if using. Mix well and season with salt and pepper to taste.
  4. Warm the tortillas in the microwave for 20 to 30 seconds to prevent cracking. Scoop about 1/3 cup of filling onto the center of each tortilla. Roll tightly and place seam-side down in the baking dish, arranging snugly.
  5. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
  6. Bake for 15 to 20 minutes, or until the cheese is fully melted, bubbly, and lightly golden. Broil for 1 to 2 minutes for extra browning, watching closely.
  7. Remove from the oven and let rest for 5 minutes before serving. Top with sour cream, fresh cilantro, jalapeños, or hot sauce as desired.

Notes

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave for 1 to 2 minutes or in the oven at 350°F for 10 to 15 minutes. Add a spoonful of enchilada sauce before reheating to keep tortillas moist. Freeze for up to 2 months before adding fresh toppings.