High Protein Chicken Enchiladas That’ll Make Your Gains Goals Actually Achievable
So you’re trying to eat more protein but you’re tired of sad chicken breast and protein shakes that taste like chalk? Welcome to the club. These enchiladas pack about 35 grams of protein per serving while still tasting like actual food you’d choose to eat. It’s like someone took regular enchiladas and sent them to the gym—all the comfort, twice the muscle-building power, and zero compromise on flavor.
Why This Recipe is Awesome
First off, these aren’t your typical heavy, cheese-bomb enchiladas that leave you in a food coma for three hours. We’re talking lean protein, Greek yogurt instead of sour cream, and enough cheese to keep things interesting without going overboard. It’s basically Mexican food that won’t sabotage your fitness goals.
The genius here is using extra chicken, cottage cheese, and Greek yogurt to boost the protein without making everything taste like a supplement. Each enchilada delivers serious nutrition while still being comfort food you actually crave. Plus, they freeze like champions, so you can meal prep like a boss and have high-protein dinners ready whenever life gets crazy.
They’re also secretly pretty healthy beyond just the protein—black beans add fiber, bell peppers bring vitamins, and the whole thing is way more balanced than your average takeout. Your trainer will be proud, your taste buds will be happy, and your meal prep game will be strong.
High Protein Chicken Enchiladas That’ll Make Your Gains Goals Actually Achievable
Course: Dinner, LunchCuisine: Mexican, AmericanDifficulty: Easy8
servings20
minutes35
minutes385
kcal55
minutesThese high-protein chicken enchiladas are an easy and healthy dinner option, featuring tender chicken, a rich sauce, and a mix of fresh toppings. A perfect choice for a delicious, protein-packed meal!
Ingredients
2 lbs chicken breast, cooked and shredded
1 cup cottage cheese
1/2 cup plain Greek yogurt
1 can (15 oz) black beans, drained and rinsed
1 bell pepper, diced
1/2 cup corn kernels
8 large whole wheat tortillas
2 cups enchilada sauce, divided
1 1/2 cups Mexican cheese blend, divided
1 packet taco seasoning
1 small onion, diced
2 cloves garlic, minced
Salt and pepper to taste
Optional toppings: Greek yogurt, cilantro, jalapeños
Directions
- Prep: Preheat oven to 375°F. Grease a 9×13 baking dish.
- Cook chicken: Season chicken with taco seasoning. Sauté with onions and garlic until fragrant. Shred if using whole chicken breasts.
- Make filling: Mix shredded chicken, cottage cheese, Greek yogurt, black beans, bell pepper, and corn. Season with salt and pepper.
- Assemble: Spread 1/2 cup enchilada sauce in baking dish. Fill each tortilla with 3/4 cup filling, roll up, place seam-side down.
- Top and bake: Cover with remaining sauce and 1 cup cheese. Cover with foil, bake 25 minutes. Remove foil, add remaining cheese, bake 10 more minutes.
- Rest: Let cool 5 minutes before serving.
Notes
- Packed with lean chicken, these enchiladas provide a high-protein, satisfying meal without compromising on taste. Perfect for anyone looking to enjoy a healthy, filling dinner!
Common Mistakes to Avoid
Overfilling the tortillas. I know you want to cram as much filling as possible in there, but overstuffed enchiladas are basically filling grenades waiting to explode. Stick to about 3/4 cup per tortilla and thank me later.
Using ice-cold cottage cheese straight from the fridge. Let it come to room temperature first, or your filling will be weird and chunky instead of smooth and creamy. Nobody has time for lumpy enchiladas.
Skipping the sauce on the bottom of the pan. This prevents sticking and keeps the bottom tortillas from getting tough. It’s like insurance for your enchiladas—boring but necessary.
Not letting them rest after baking. Five minutes feels like forever when they smell this good, but cutting into them immediately turns them into a hot, messy disaster. Patience, grasshopper.
Alternatives & Substitutions
Not a cottage cheese fan? Ricotta cheese works great, or you can use all Greek yogurt and add an extra egg for binding. The texture will be slightly different, but still delicious.
Want to boost protein even more? Add some cooked quinoa to the filling or use protein-enriched tortillas. You could also throw in some hemp hearts—they’re flavorless but pack extra protein.
Dairy-free situation? Use cashew cream instead of cottage cheese and nutritional yeast instead of regular cheese. It won’t be quite the same, but it’ll still be tasty and high in protein.
Spice level too mild? Add diced jalapeños to the filling or use spicy enchilada sauce. Too spicy? Stick with mild sauce and add some honey to the filling to balance things out.
FAQ (Frequently Asked Questions)
How much protein is actually in these things?
Each enchilada has about 35 grams of protein, thanks to the chicken, cottage cheese, Greek yogurt, and beans. That’s like eating a protein shake, but way more delicious.
Can I make these ahead of time?
Absolutely! Assemble them completely, cover tightly, and refrigerate for up to 24 hours before baking. Just add 10 extra minutes to the covered baking time.
Do they freeze well? They freeze beautifully!
Wrap individual enchiladas in foil after they’ve cooled completely. Reheat from frozen at 350°F for about 45 minutes, covered.
What if I can’t find whole wheat tortillas?
Regular flour tortillas work fine—you’ll just miss out on some fiber and a tiny bit of protein. The world won’t end, promise.
Can I use ground chicken instead?
Sure! Brown 1 1/2 lbs of ground chicken with the onions and garlic, season well, and proceed as written. It’ll have a different texture but still taste great.
Are these actually filling?
Yes! The protein and fiber combo keeps you satisfied way longer than regular enchiladas. Most people are happy with just one, which is saying something for enchiladas.
Final Thoughts
There you have it—enchiladas that actually support your fitness goals instead of derailing them. These prove that eating more protein doesn’t mean giving up the foods you love—it just means getting creative about how you make them.
The best part? Nobody will even know these are the “healthy” version until you tell them. They’re comfort food that happens to be good for you, which is basically the holy grail of home cooking.
Now go make these and enjoy having Mexican food that makes your macros and your taste buds happy at the same time. Your future self will definitely thank you!
