High Protein Chicken Enchiladas (30-Minutes, 7 Ingredients)

There’s something so comforting about a pan of enchiladas fresh from the oven—steamy, cheesy, and packed with flavor. But let’s be honest: between work, errands, and life’s little surprises, we don’t always have hours to spend in the kitchen. That’s why I fell in love with this High Protein Chicken Enchiladas recipe. It’s ready in just 30 minutes, uses only 7 simple ingredients, and still delivers that cozy, soul-warming goodness we crave. Plus, with a generous dose of protein, it’s as nourishing as it is delicious—perfect for busy weeknights when you need a meal that fuels you without fuss.

Ingredients You’ll Need

This recipe keeps things beautifully simple, but every ingredient pulls its weight. Here’s what you’ll grab:

• 2 cups shredded cooked chicken – Rotisserie chicken is my go-to for speed, but leftover grilled or baked chicken works too.
• 1 cup black beans, drained and rinsed – Adds fiber and a lovely texture. Pinto beans are a great swap if that’s what you have!
• 1 ½ cups shredded cheese – I love a mix of Monterey Jack and cheddar for meltability and flavor.
• 1 (10 oz) can red enchilada sauce – Mild or spicy, depending on your preference. Homemade is wonderful, but canned keeps it quick.
• 6-8 small flour tortillas – Corn tortillas work too, but I find flour holds up better when you’re short on time.
• ½ cup Greek yogurt or sour cream – Adds creaminess and a protein boost. Plain yogurt keeps it lean, but sour cream adds extra richness.
• 1 tsp taco seasoning – A little flavor shortcut! Feel free to use homemade or store-bought.

How to Make 30-Minute Chicken Enchiladas

These enchiladas come together in a flash, but I promise they taste like you spent way longer in the kitchen. Here’s how:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish. A 9×13-inch pan is perfect for this.
2. Mix your filling: In a bowl, combine the shredded chicken, black beans, ½ cup of the cheese, Greek yogurt (or sour cream), and taco seasoning. Stir until everything is well coated and creamy.
3. Fill the tortillas: Spoon about ⅓ cup of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. Don’t worry if they’re snug—they’ll cozy up together beautifully.
4. Sauce and cheese: Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re all covered. Sprinkle the remaining cheese on top—because more cheese is always a good idea.
5. Bake for 20 minutes, or until the cheese is bubbly and golden. If you’re feeling fancy, broil for the last minute for extra crispiness.
6. Let them rest for 5 minutes before serving. This helps the enchiladas set so they don’t fall apart when you dig in!

Tip: If your tortillas crack when rolling, warm them for 10 seconds in the microwave first—it makes them more pliable!

Pro Tips, Variations, and Substitutions

These high-protein chicken enchiladas are incredibly versatile, so don’t be afraid to make them your own! Here are some ideas to switch things up:

• Protein Swap: Swap shredded chicken for ground turkey, lean beef, or even black beans for a vegetarian twist.
• Cheese Choices: Monterey Jack, pepper Jack, or queso fresco all work beautifully in place of cheddar.
• Spice Level: Add diced jalapeños or a pinch of cayenne pepper for extra heat, or use mild enchilada sauce if you prefer a milder dish.
• Tortilla Options: Corn tortillas add an authentic touch, but whole wheat or low-carb tortillas work just as well.
• Shortcut Tip: Use a store-bought rotisserie chicken to save even more time!

What to Serve With Chicken Enchiladas

These enchiladas are a meal on their own, but a few simple sides can turn them into a feast:

• Fresh Fixings: Top with diced avocado, chopped cilantro, or a dollop of Greek yogurt (or sour cream).
• Simple Sides: Serve with Mexican rice, black beans, or a crisp green salad.
• Crunchy Additions: A side of tortilla chips and salsa or a quick corn and tomato salad adds texture.

Storage and Reheating Tips

Leftovers? No problem! These enchiladas store beautifully:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Wrap individual portions tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave for 1–2 minutes until heated through.

Frequently Asked Questions

Can I make these enchiladas ahead of time?
Absolutely! Assemble them up to a day in advance, cover, and refrigerate. Bake just before serving, adding a few extra minutes if needed.

How can I make this dish lower in carbs?
Swap tortillas for low-carb or almond flour versions, or try rolling the filling in large lettuce leaves for a lighter option.

Can I use flour tortillas instead of corn?
Yes! Flour tortillas are softer and easier to roll, though they have a slightly different texture. Both work great.

What’s the best way to shred chicken quickly?
Use a hand mixer or stand mixer on low speed—it shreds cooked chicken in seconds! Alternatively, two forks work just fine.

Final Thoughts

There’s something so comforting about a pan of cheesy, saucy enchiladas fresh from the oven—especially when they’re packed with protein and ready in just 30 minutes. Whether it’s a busy weeknight or a casual gathering with friends, this recipe is sure to become a go-to favorite. I hope you love it as much as we do! Now, grab that shredded chicken and get rolling—dinner’s waiting.