Protein-Packed Enchiladas

Published: June 8, 2026

Protein-packed enchiladas on a plate garnished with fresh herbs.

why make this recipe

Protein-Packed Enchiladas are a delicious and healthy choice for a meal. They are filled with shredded chicken and creamy Greek yogurt, offering a great source of protein. This recipe is perfect for busy weeknights when you want something quick, easy, and satisfying. Plus, they can please both kids and adults while keeping the nutrition high and the calories low.

how to make Protein-Packed Enchiladas

Ingredients:

2 cups shredded chicken
8 corn tortillas
1 cup Greek yogurt
1 cup low-fat shredded cheese
1/2 cup chicken broth
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Chopped cilantro for garnish

Directions:

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the shredded chicken, Greek yogurt, garlic powder, onion powder, salt, and pepper.
Warm the tortillas in a skillet or microwave to make them pliable.
Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
In a saucepan, mix the olive oil and chicken broth together, then stir in half of the shredded cheese until melted.
Pour the sauce over the enchiladas and sprinkle the remaining cheese on top.
Bake in the preheated oven for 20-25 minutes until bubbly and golden.
Garnish with chopped cilantro before serving.

how to serve Protein-Packed Enchiladas

Serve the enchiladas hot, topped with fresh chopped cilantro. You can also add some extra toppings like avocado slices, sour cream, or salsa to enhance the flavors. Pair them with a side salad or some steamed vegetables for a complete meal.

how to store Protein-Packed Enchiladas

To store leftovers, let the enchiladas cool completely. Then, cover them tightly with plastic wrap or place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months. Reheat in the oven until heated through.

tips to make Protein-Packed Enchiladas

Use rotisserie chicken for an even quicker prep time.
Make sure to warm the tortillas to avoid tearing when rolling.
Feel free to add black beans, corn, or vegetables to the chicken mixture for extra flavor and nutrition.
Experiment with different spices or hot sauce to spice things up.

variation

Try swapping the chicken for ground turkey or beef if you prefer a different protein. Additionally, you can use whole wheat tortillas for a healthier option or a vegan cheese substitute for dairy-free enchiladas.

FAQs

1. Can I use shredded beef instead of chicken? Yes, you can definitely use shredded beef. Just cook it thoroughly before adding it to the enchiladas.

2. Can I make these enchiladas ahead of time? Absolutely! You can prepare them in advance and store them in the fridge before baking. Just bake them when you’re ready to serve.

3. Is it possible to make this recipe gluten-free? Yes, use gluten-free corn tortillas and ensure that your chicken broth is gluten-free as well.