Protein Chicken Enchiladas – Flavor-Packed, Cheesy, and High in Protein
If you’re craving a hearty, satisfying meal that’s bursting with flavor and loaded with protein, these Protein Chicken Enchiladas are about to become your new favorite weeknight dinner. They combine tender shredded chicken, black beans, and melted cheese wrapped in soft tortillas, all smothered in a rich, homemade enchilada sauce. It’s a delicious, high-protein dish that feels indulgent but fits perfectly into a balanced lifestyle.
Whether you’re meal prepping for the week or feeding a hungry family, these enchiladas hit the sweet spot between comfort food and nutrition. They’re flavorful, filling, and easy to customize — plus, they reheat beautifully for leftovers.
Why You’ll Love These Protein Chicken Enchiladas
- High in protein: Each serving packs a great source of lean chicken and beans.
- Rich and flavorful: The homemade sauce gives that authentic Mexican-inspired taste.
- Meal-prep friendly: Make ahead, refrigerate, and reheat anytime.
- Customizable: Use your favorite tortillas, cheese, or add veggies.
- Crowd-pleasing: Great for family dinners, parties, or potlucks.
What You’ll Need
For the Filling
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup Greek yogurt or light sour cream
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper, to taste
For the Sauce
- 2 tablespoons olive oil
- 2 tablespoons gluten-free all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 2 cups low-sodium chicken broth
- 1 (8 oz) can tomato sauce
- Salt, to taste
For Assembly
- 8 gluten-free tortillas
- ½ cup shredded cheese (for topping)
- Fresh cilantro, diced avocado, or sliced jalapeños for garnish
Step-by-Step Instructions
Step 1: Make the Sauce
In a medium saucepan, heat olive oil over medium heat. Whisk in the gluten-free flour and chili powder to form a paste, cooking for about 30 seconds. Slowly add chicken broth while whisking constantly until smooth. Stir in tomato sauce, garlic powder, cumin, and smoked paprika. Let it simmer for 5–7 minutes, or until slightly thickened. Season with salt to taste and set aside.
Step 2: Prepare the Filling
In a large mixing bowl, combine shredded chicken, black beans, corn, ½ cup of cheese, Greek yogurt, chili powder, cumin, salt, and pepper. Mix until evenly coated and creamy.
Step 3: Assemble the Enchiladas
Preheat oven to 375°F (190°C). Spread ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Lay a tortilla flat on your work surface, spoon about ¼ cup of filling into the center, and roll it up tightly. Place it seam-side down in the prepared dish. Repeat with remaining tortillas.
Pour the remaining sauce evenly over the top, then sprinkle with the rest of the cheese.
Step 4: Bake
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling.
Step 5: Serve
Let the enchiladas cool for 5 minutes, then top with fresh cilantro, avocado, or jalapeños before serving.
Tips for Perfect Protein Chicken Enchiladas
- Use rotisserie chicken to save time — it’s tender, flavorful, and quick.
- Warm your tortillas slightly before rolling to prevent cracking.
- Add extra veggies like sautéed peppers, onions, or spinach for more nutrients.
- Make it creamy: Mix a few tablespoons of cream cheese into the filling for extra richness.
- Spice it up: Add diced green chiles or hot sauce for extra heat.
Flavor Variations
- Buffalo Chicken Enchiladas: Mix in buffalo sauce and blue cheese crumbles.
- Green Enchiladas: Use salsa verde instead of red enchilada sauce.
- Veggie Protein Boost: Add quinoa or extra beans to increase protein and fiber.
- Low-Fat Version: Use part-skim cheese and nonfat Greek yogurt.
Serving Suggestions
These enchiladas pair perfectly with:
- Mexican rice or cilantro-lime rice
- Guacamole or avocado slices
- Fresh pico de gallo
- A simple side salad with lime vinaigrette
How to Store and Reheat
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap enchiladas individually or freeze the entire pan for up to 2 months.
Reheat: Microwave individual portions for 1–2 minutes or bake covered at 350°F (175°C) until heated through.
Make-Ahead Option
Assemble the enchiladas (without baking) up to one day in advance. Store covered in the fridge, then bake right before serving. You can also freeze unbaked enchiladas for a future meal.
Troubleshooting
- Sauce too thick? Add a splash of chicken broth.
- Tortillas tearing? Warm them in the microwave under a damp paper towel before filling.
- Too dry? Add more sauce before baking.
- Cheese not melting evenly? Cover loosely with foil during baking.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes, just be sure to warm them first so they don’t crack when rolling.
Can I make these dairy-free?
Use dairy-free cheese and yogurt alternatives — they work great here.
What’s the best way to shred chicken quickly?
Use a hand mixer on low speed — it shreds chicken in seconds.
Can I make this with ground chicken or turkey?
Absolutely. Cook it first, then proceed with the recipe.
Final Thoughts
These Protein Chicken Enchiladas are the perfect mix of flavor, comfort, and nutrition. Packed with lean protein and wholesome ingredients, they’re satisfying without being heavy — the kind of meal that makes weeknight dinners or meal prep feel easy and rewarding. Whether you enjoy them fresh from the oven or reheated for lunch the next day, these enchiladas are proof that healthy eating can be seriously delicious.