High-Protein Chicken Enchiladas
This High-Protein Chicken Enchiladas recipe is easy to make. It’s perfect for meal prep or a quick family dinner. It’s filling and delicious. Each enchilada has 19 grams of protein
Ingredients
- 3 cups shredded chicken
- ½ cup refried beans
- ¾ cup Greek yogurt
- 1 tbsp taco seasoning
- 1 ½ cups shredded Mexican cheese
- 10 oz red enchilada sauce
- 8 flour tortillas
Instructions
- Preheat oven to 375 degrees. Spray a 9X13-inch baking dish with non-stick cooking spray.
- In a mixing bowl, add Greek yogurt, refried beans, and taco seasoning. Mix well.
- Then stir in shredded chicken and 1/2 cup of shredded Mexican cheese.
- Scoop about 1/3 cup of mixture onto each tortilla.
- Roll each tortilla up and place them into the baking dish.
- Pour enchilada sauce on top (We use about 3/4 of the can because we don’t like them a little drier). Then top with the remaining cup of cheese.
- Bake in the oven for 15-20 minutes until the cheese is melted and bubbling.
- Serve and enjoy, or place two enchiladas in a container for meal prep lunches.