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For these high protein chicken enchiladas, you need a mix of tasty ingredients. Here’s what you will use: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup green bell pepper, diced - 1 cup corn kernels (fresh or frozen) - 1 cup low-fat cottage cheese - 1 cup shredded low-fat cheese (like Monterey Jack or Cheddar) - 1/2 cup Greek yogurt (for topping) - 1 cup enchilada sauce (store-bought or homemade) - 8 whole wheat tortillas - 2 teaspoons cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) These ingredients work together to create a balanced meal. You get protein from the chicken and beans, while the veggies add vitamins. The shredded chicken and black beans are the stars of this dish. They pack a protein punch. Chicken provides lean protein, which helps build muscles. Black beans also add fiber, making your meal filling. Cottage cheese and shredded cheese boost the protein even more. This dish is perfect for anyone needing a protein boost. You can add more flavor and texture with optional ingredients. Consider adding: - Chopped onions for sweetness - Jalapeños for heat - Spinach or kale for extra greens - Avocado for creaminess Feel free to get creative with these add-ins. They can make your enchiladas even more delicious and nutritious. {{ingredient_image_1}} Start by cooking your chicken if it’s not already done. I find that shredded chicken works best. You can use rotisserie chicken for even less work. In a large bowl, mix together the shredded chicken, black beans, diced green bell pepper, and corn. Add in the low-fat cottage cheese, cumin, chili powder, salt, and pepper. Make sure every ingredient gets blended well. This mix gives your enchiladas great flavor and keeps them high in protein. Grab a whole wheat tortilla and lay it flat. Spoon a good amount of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat this for each tortilla until you use up all the filling. This step is where your enchiladas start to take shape and look inviting. Preheat your oven to 375°F (190°C). Pour the enchilada sauce evenly over all the rolled tortillas. Make sure they are well covered to keep them moist. Sprinkle the shredded low-fat cheese on top. Cover the dish with aluminum foil to avoid sticking. Bake for 20 minutes, then remove the foil. Bake for another 10 to 15 minutes until the cheese is melted and bubbly. Let the enchiladas sit for a few minutes after baking. This resting time helps the flavors settle. Enjoy them warm with a dollop of Greek yogurt and a sprinkle of fresh cilantro. To boost protein in your chicken enchiladas, add more high-protein items. You can mix in extra beans or use lean turkey instead of chicken. Cottage cheese is already a great choice, but you can also try ricotta for a creamy texture. Greek yogurt on top adds protein and a tangy flavor. For more flavor, try adding spices like paprika or smoked paprika. Fresh lime juice brightens the dish and adds a zesty kick. You could also toss in jalapeños for heat or fresh herbs for freshness. Consider adding a sprinkle of cumin or coriander to deepen the taste. Don't overfill your tortillas; they can break. Make sure to seal them tightly, or they may open during baking. Avoid using too much enchilada sauce, as it can make the dish soggy. Lastly, remember to let the enchiladas cool before serving. This helps the flavors meld beautifully. Pro Tips Prep Ahead: Prepare the filling a day in advance and refrigerate it. This saves time on the day you plan to bake the enchiladas. Spice it Up: Adjust the level of cumin and chili powder to your taste. Add a pinch of cayenne pepper for an extra kick! Cheese Options: Experiment with different types of low-fat cheese such as pepper jack for a spicy twist or mozzarella for a milder flavor. Freezing Tips: These enchiladas freeze well. Assemble them without the sauce, cover tightly, and freeze. When ready to bake, add sauce and adjust cooking time. {{image_2}} You can easily make these enchiladas vegetarian. Replace the chicken with extra beans or lentils. Use a mix of black beans and chickpeas for texture. You can also add more vegetables, like zucchini or mushrooms. These swaps keep the protein high and flavor rich. The sauce you choose can change the dish's taste. You can use green enchilada sauce for a fresh twist. Red sauce gives a deeper flavor. For cheese, try using pepper jack for some heat. Mozzarella also melts well and adds creaminess. While whole wheat tortillas are great, you have options. Corn tortillas are gluten-free and add a nice flavor. Spinach or cauliflower wraps can be fun and colorful. Choose a tortilla that fits your diet and tastes. After you enjoy your high protein chicken enchiladas, store the leftovers in a sealed container. They can last in the fridge for up to three days. Make sure you let them cool before sealing. This keeps the enchiladas fresh and tasty. You can freeze enchiladas for a quick meal later. Wrap each enchilada tightly in plastic wrap or foil. Place them in a freezer-safe bag. These enchiladas can stay in the freezer for up to three months. When you are ready to eat, just thaw them in the fridge overnight before reheating. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes. If you want them crispy, remove the foil for the last 5 minutes. You can also microwave them. Heat for about 1-2 minutes on a microwave-safe plate. Make sure they are hot all the way through. Serve warm with Greek yogurt and fresh cilantro. Enjoy! These enchiladas pack a protein punch. The main source is the chicken. Each serving gives you lean protein for muscle and energy. I also add black beans and cottage cheese. Black beans add fiber and protein. Cottage cheese offers creamy texture and more protein. Together, these ingredients make a healthy meal. Yes, you can easily make these enchiladas dairy-free. Swap out cottage cheese for dairy-free alternatives. Use cashew cream or tofu for a similar texture. For cheese, try dairy-free shreds made from nuts or soy. Greek yogurt can be replaced with a plant-based yogurt. These swaps keep the dish tasty and creamy. Adjusting spice is simple. If you like mild flavors, reduce or skip the chili powder. You can also use sweet bell peppers for less heat. For more spice, add jalapeños or a dash of hot sauce. Taste as you go to find your perfect level. Enjoy the flavors that suit your palate! This blog post covered high-protein enchiladas from start to finish. We looked at key ingredients, from protein sources to tasty optional add-ins. You learned step-by-step how to prep and bake your dish, along with tips for enhancing flavor. Variations let you switch up sauces and tortillas. We also discussed storage and reheating, plus answered common questions. High-protein enchiladas are easy to make and fun to enjoy. Try them today!

High Protein Chicken Enchiladas

Delicious and healthy chicken enchiladas packed with protein.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup black beans, drained and rinsed
  • 1 cup green bell pepper, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup low-fat cottage cheese
  • 1 cup shredded low-fat cheese (like Monterey Jack or Cheddar)
  • 0.5 cup Greek yogurt (for topping)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 8 whole wheat tortillas
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • to taste Fresh cilantro, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the shredded chicken, black beans, diced bell peppers, corn, cottage cheese, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  • Take one tortilla and spoon a generous portion of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.
  • Pour the enchilada sauce evenly over the rolled enchiladas, ensuring they are all well covered.
  • Sprinkle the shredded low-fat cheese on top of the enchiladas.
  • Cover the baking dish with aluminum foil (to prevent sticking) and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling.
  • Once cooked, let the enchiladas sit for a few minutes before serving.
  • Serve warm, topped with a dollop of Greek yogurt and garnish with fresh cilantro.

Notes

Serve warm with Greek yogurt and fresh cilantro.
Keyword chicken, enchiladas, healthy, high protein, Mexican