Ultimate High Protein Chicken Enchiladas
Transform classic Mexican flavors into a protein-packed powerhouse with these light, handheld enchiladas. Loaded with Greek yogurt, black beans, and whole grain tortillas, each serving delivers 30g of protein without carb guilt. Perfect for post-workout meals or family favorites.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
1 lb (450g) boneless skinless chicken breast
1 cup nonfat Greek yogurt
1 can (15 oz) black beans, drained
1 cup roasted sweet corn kernels
1 tbsp ground cumin
2 garlic cloves, minced
1 tsp smoked paprika
8 high-protein whole grain tortillas
2 cups smoky red sauce (tomato-based, no alcohol)
1/4 cup diced red onion
1/4 cup chopped cilantro
1 avocado, sliced (optional)
1 lime, cut into wedges
Instructions
Preheat oven to 375°F (190°C)
Dice chicken into small cubes and sauté with cumin, garlic, paprika, and a pinch of salt until cooked through
In a bowl, mix Greek yogurt with a splash of lime juice and 2 tbsp red sauce to make a creamy base
Combine cooked chicken with black beans, corn, and half the cilantro
Fold in half the Greek yogurt mixture to create the filling
Place 1/4 cup filling on each tortilla, roll tightly, and place seam-side down in a baking dish
Pour remaining red sauce over the rolled enchiladas and top with red onion
Bake for 20 minutes until bubbly
Garnish with remaining cilantro and avocado before serving
Notes
Use halal-certified chicken for religious dietary compliance
Store leftovers in an airtight container for up to 3 days
Add a dollop of Greek yogurt on top for extra richness