High-Protein Chicken Enchiladas Recipe

These high-protein chicken enchiladas are the perfect balance between comfort food and smart nutrition. Packed with shredded chicken, red beans and corn, then topped with golden melted cheese, this is a family-friendly dinner that feels indulgent but still supports your protein goals.

Each enchilada contains approximately 30–34 grams of protein, making it ideal for muscle building, meal prep or simply staying full and satisfied longer.

You might also like our popular High-protein Chicken Pie recipe.

Ingredients:

6 medium flour tortillas

500 g cooked shredded chicken breast

1 can (240 g drained) red kidney beans

150 g corn (fresh, canned or frozen)

1 small onion, finely chopped

150 g shredded cheese (cheddar or a taco blend)

300 ml enchilada sauce (see tips below)

1 tsp cumin

1 tsp paprika

½ tsp garlic powder

Salt and pepper to taste

Fresh cilantro (optional, for garnish)

Instructions:

Preheat oven to 200°C (390°F).
In a large pan, sauté the chopped onion in a little olive oil until soft.
Add shredded chicken, red beans, corn and spices. Stir well and cook for 3–4 minutes until heated through. Taste and adjust seasoning.
Spread a few tablespoons of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with the chicken mixture, roll tightly and place seam-side down in the dish.
Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
Bake for 20–25 minutes, until the cheese is melted and golden.
Garnish with fresh cilantro and serve with rice and a green salad.

Nutrition Estimate (Per Enchilada)

Approximate values:

Calories: 420–450 kcal
Protein: 30–34 g
Carbohydrates: 35–40 g
Fat: 15–18 g

(Values will vary depending on tortilla size and cheese type.)

Tips and Variations

Add chopped jalapeños for extra heat 🌶️
Enchilada sauce: Use store bought or make your own by mixing crushed tomatoes, ketchup and taco spice.
Swap red beans for black beans
Use whole wheat tortillas for more fiber
Want even more protein? Add 100 g extra chicken or mix in a spoon of cottage cheese to the filling

Meal Prep Tip

These enchiladas store well in the fridge for up to 3 days and taste even better the next day. You can also freeze them individually for quick high-protein lunches.

For more delicious high-protein recipes, check out our 1 Week Muscle Building Meal Plan.

Topics

Nordic Table