High Protein Chicken Enchiladas
When you want to hit your protein goals but still enjoy delicious Mexican food, these high protein chicken enchiladas are the move. Packed with tender shredded chicken, creamy beans, cheese, and your favorite enchilada sauce, they’re hearty, satisfying, and surprisingly easy to throw together.
Whether you’re feeding the entire family or prepping for the next day, this one’s a keeper.
The best part? It all starts in the slow cooker, where the chicken cooks low and slow until it’s fall-apart tender and ready to stuff into your favorite low-carb tortillas. Top everything with a layer of cheese and bake until bubbly––it’s seriously one of the best 30-minute weeknight meals you’ll make.
What Makes These Enchiladas So Good?
We’re all about simple swaps here, and this recipe is packed with them.
Using low calorie, high-protein ingredients like low-carb tortillas, black soybeans, chicken breast, and greek yogurt or cottage cheese for toppings keeps things macro-friendly without skimping on flavor.
Plus, that tangy enchilada sauce and cheesy topping? You’d never guess this was a healthy chicken enchilada recipe.
Whether you’re using a slow cooker, instant pot, or pressure cooker, the chicken mixture can be repurposed for tacos, bowls, or salads if you’re not in the mood for enchiladas next time.
Why You’ll Love This Recipe
- High in protein
- Meal prep friendly
- Simple ingredients
- Flavor-packed
- Customizable
Key Ingredients
(You’ll find the full list in the recipe card below, but here are the highlights!)
- Boneless skinless chicken thighs or breasts: Slow cooked until tender
- Taco seasoning, garlic, onion, ancho chili pepper: Flavor-packed base for the chicken filling
- Black soybeans or refried beans: Creamy, high-protein, and low-carb
- Low-carb tortillas: Holds everything together with fewer carbs
- Shredded cheese: Use Mexican cheese, cotija cheese, or creamy cheese blends
- Enchilada sauce: Use red or green enchilada sauce, or make homemade enchilada sauce
- Sour cream or Greek yogurt: For topping with that creamy, tangy bite
- Fresh cilantro, red onion, hot sauce: Add that extra flavor at the end
Swaps and Additions
- Swap black beans for pinto beans or refried beans
- Use cottage cheese or cream cheese for a richer filling
- Prefer stovetop? Cook chicken over medium-high heat in a skillet
- Add bell peppers or green chilis to the mix for extra veggies
- Top with queso fresco, pico de gallo, or avocado for bonus flavor
How to Make High Protein Chicken Enchiladas
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. For a video walk through, check out my Instagram post.
Cook the Chicken
In a slow cooker, add boneless chicken, diced onion, minced garlic, a jar of salsa, chicken broth, taco seasoning, an ancho chili pepper, and a few generous pinches of salt. Cook on low for several hours until the chicken is super tender and easy to shred. Once done, shred with two forks and set aside.
Preheat and Prep
Preheat your oven to 400°F. Pour half of your enchilada sauce into the base of a baking dish to coat the bottom.
Fill and Roll
Grab your tortillas and start assembling. Fill each tortilla with a spoonful of mashed beans, a scoop of shredded chicken, and a bit of shredded cheese. Roll each one up tightly and place them seam-side down in the dish.
Add Sauce and Cheese
Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle a generous layer of shredded cheese over everything.
Bake and Serve
Pop the dish into the oven and bake until the cheese is melted and bubbly. Once out of the oven, top with fresh cilantro, a dollop of Greek yogurt or sour cream, and any extra toppings you like—hot sauce, red onion, pico de gallo, whatever you’re feeling!
What to Serve with These Enchiladas
FAQs
Yes! Leftover rotisserie chicken or any shredded chicken breast works. Just mix it with some taco seasoning and a splash of enchilada sauce and skip to assembly.
Store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F for about 10 minutes, or microwave for a couple of minutes.
Yes. Assemble everything in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.
Use your favorite red or green enchilada sauce, or try making a homemade healthy enchilada sauce for the best tangy flavor.
Low-carb tortillas are great for keeping the carb count low, but you can also use corn tortillas for a more traditional enchilada vibe.
How to Store Leftovers
- Fridge: Place leftovers in an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze assembled enchiladas before baking, or freeze leftovers individually.
- Reheat: Bake at 350°F for 10–15 minutes or until heated through, or microwave for a couple of minutes for a quick option.
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High Protein Chicken Enchiladas
Make your favorite chicken enchiladas low carb and high in protein thanks to this easy-to-make, high-protein chicken enchiladas recipe!
Ingredients
For the Chicken Filling:
- 2.5 lbs boneless skinless chicken thighs or breasts
- 1 large onion, diced
- 2 garlic cloves, minced
- 1–2 cups chicken broth
- 1 jar (15 ounces) salsa
- 1 packet taco seasoning or fajita seasoning
- 1 dried ancho chili pepper
- 3–4 generous pinches salt
For the Enchiladas:
- 8–10 low-carb tortillas (or tortillas of choice)
- 1 can black soybeans or 1 cup refried beans, mashed
- 2 cups shredded cheese (Mexican blend, mozzarella, or your favorite)
- 1 jar (15.5 oz) enchilada sauce (red or green)
- Fresh cilantro, chopped, for topping
- ¼ cup sour cream or Greek yogurt
- Hot sauce, to taste
Instructions
- Add the chicken, diced onion, minced garlic, salsa, chicken broth, taco seasoning, ancho chili pepper, and salt to a slow cooker. Cook on low for 6–8 hours or high for 4 hours, until chicken is tender. Shred the chicken using two forks and set aside.
- Preheat the oven to 400°F. Pour half the enchilada sauce (about 8 oz) into the base of a baking dish.
- Fill each tortilla with about 1½ tablespoons mashed beans, 2 tablespoons shredded chicken, and 1–2 tablespoons shredded cheese. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining 1 cup of shredded cheese.
- Bake for 15–20 minutes until cheese is melted and bubbly. Garnish with fresh cilantro, sour cream or Greek yogurt, and hot sauce if desired. Serve immediately and enjoy!
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