I first made these high-protein enchiladas after a long day of errands when I wanted something cozy yet filling without spending an hour in the kitchen. I remember eyeing a can of beans and some leftover chicken and thinking—what if I rolled everything into tortillas, smothered it in sauce, and topped it with cheese? That night, dinner was such a hit my husband requested it again the next day. It’s since become one of my go-to meals when I want something hearty and satisfying without a lot of fuss.

What I love about this recipe is how balanced and flavorful it is. Between the protein-rich beans, shredded chicken, and gooey melted cheese, every bite feels indulgent while still giving your body what it needs. Plus, it’s super versatile and meal-prep friendly. Whether you’re feeding a hungry family or just need leftovers for the week, this dish never disappoints.

Ingredients

Here’s what I like to use for this comforting dish!

Shredded chicken – Adds lean high-quality protein and a tender bite
Black beans – Boosts fiber and plant-based protein while giving the filling texture
Whole wheat tortillas – Adds fiber and keeps it hearty and satisfying
Greek yogurt – Replaces sour cream for a creamy boost of extra protein
Shredded cheese – Melts beautifully on top and brings rich flavor
Enchilada sauce – Brings tangy spicy depth and ties the whole dish together
Green onions – Add freshness and color on top for the perfect finish
Cumin and garlic powder – Enhance the filling with warm savory flavor

Tools You’ll Need

Large mixing bowl – For combining the enchilada filling
9×13 baking dish – The perfect size for lining up the rolled enchiladas
Spoon or spatula – To spread the filling and sauce easily
Measuring cups – To help portion everything out evenly
Foil – I use this to cover the dish while baking to prevent over-browning
Knife and cutting board – For chopping chicken and green onions

Instructions

Step 1:

I preheat my oven to 375°F to get it ready while I prep the ingredients.

Step 2:

In a large bowl, I combine shredded chicken, black beans, a few spoonfuls of Greek yogurt, cumin, garlic powder, and a small handful of cheese.

Step 3:

I spoon the mixture evenly into the center of each tortilla, then roll them up tightly and place them seam-side down in a greased 9×13 dish.

Step 4:

Once all the enchiladas are in the dish, I pour the enchilada sauce over the top, making sure they’re well covered.

Step 5:

Then I sprinkle a generous layer of shredded cheese over everything—it melts into the sauce and creates a perfect golden top.

Step 6:

I cover the dish with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until everything is bubbling and golden.

Step 7:

After a few minutes of cooling, I top with sliced green onions and serve hot.

Tips

If you want even more protein, I’ve added cooked quinoa or lentils to the filling before and it works great. You can also use low-carb tortillas if you’re watching your carbs or swap in ground turkey instead of chicken. I love doubling this recipe and freezing one pan for a future busy weeknight—just thaw and reheat!

Ways to Serve

I usually serve these enchiladas with a side of cilantro-lime rice or a simple avocado salad. A dollop of extra Greek yogurt on top is delicious too! If you want to add a crunchy side, baked tortilla chips with salsa or guacamole round it out perfectly.

Frequently Asked Questions

How much protein is in high-protein enchiladas?

Each enchilada packs about 20-25 grams of protein depending on your filling and tortilla choice—super satisfying and great for meal prep!

Can I make these enchiladas vegetarian?

Absolutely! Just leave out the chicken and double up on the beans, or add tofu or lentils for plant-based protein.

Can I freeze high-protein enchiladas?

Yes! Assemble the enchiladas, cover them tightly, and freeze before baking. When ready, bake from frozen at 375°F for 45–50 minutes or until hot.

Is there a dairy-free version of this recipe?

Yes, use dairy-free yogurt and cheese alternatives—they melt and mix in beautifully!

See You in the Kitchen

I hope you give these high-protein enchiladas a try! They’re flavorful satisfying and packed with everything you need for a feel-good meal. Let me know how they turn out for you or if you make your own spin on them—I’d love to hear about it.

Happy Cooking!