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High protein chicken enchiladas topped with cheese and fresh cilantro

High Protein Chicken Enchiladas

These enchiladas feature tender shredded chicken wrapped in corn tortillas, complemented by Greek yogurt, spices, and melted mozzarella cheese, making them a delightful and healthy meal option.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups lean shredded chicken
  • 8 pieces corn tortillas
  • 1 cup Greek yogurt
  • 1 cup low-fat mozzarella cheese
  • 1 can white beans (drained and rinsed)
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, heat olive oil over medium heat.
  3. Add shredded chicken, garlic powder, onion powder, cumin, salt, and pepper. Mix until heated through.
  4. In a small bowl, combine Greek yogurt, chicken broth, and a little salt.
Assembly
  1. Place a few tablespoons of the chicken mixture in each tortilla, roll them up, and place them seam-side down in a baking dish.
  2. Pour the yogurt sauce over the enchiladas and sprinkle with mozzarella cheese.
Cooking
  1. Bake for about 25-30 minutes until bubbly and golden.
Serving
  1. Serve hot and enjoy your high protein meal prep!

Notes

Add a squeeze of lime juice for an extra burst of flavor. Customize the filling with your favorite veggies, like bell peppers or spinach. Garnish with cilantro or avocado for a delicious finish.