Healthy Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas provide 35g protein and 318 calories per serving across eight batch-prepped portions—a rare high-protein Mexican option that stays within calorie targets. Quick stovetop preparation covers your entire dinner rotation for a week. Built for lifters cutting or maintaining while avoiding repetitive chicken-and-rice meals.
Ingredients
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1 ½ teaspoons kosher salt (divided)
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Bell Pepper
- •Yellow Onion
- •Chili powder(5g)
- •Garlic powder(4g)
- •Cumin, Ground(3g)
- •½ teaspoon ground black pepper
- •Cheese, Monterey Jack, 2%(480g)
Pre-shredded Mexican blend cheese. Any store brand works.
- •Greek Yogurt (Nonfat)(360g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
- •Green Chiles, Canned, Diced
- •Bread, Whole Wheat, Sliced
- •Enchilada Sauce, Red, Canned(425g)
Instructions
- 1Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch casserole dish with baking spray and set aside.
- 2Cook and shred chicken, if necessary.*
- 3Heat the oil in a large skillet or sauté pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 8 to 10 minutes.
- 4To the skillet, add the shredded chicken, ½ teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool.
- 5In a large bowl, combine 1 cup of the cheese, Greek yogurt, green chilies, and remaining 1 teaspoon salt. Once the chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly.
- 6To assemble the enchiladas, fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and place in the prepared dish, seam side down. Repeat with the remaining tortillas.
- 7Pour the green enchilada sauce evenly over the top, cover the pan, then bake for 30 minutes.
- 8Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy!
Nutrition — Per Serving
318
calories
35g
protein
17g
fat
- Carbohydrates
- 5g
- Saturated fat
- 9.2g
- Sodium
- 820 mg
- Dietary fiber
- 0.7g
8 servings per batch · ~218g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Healthy Green Chile Chicken Enchiladas have per serving?
Each serving provides 35g of protein with only 318 calories, 17g fat, and 5g carbs. This is a low-carb, high-protein option that keeps calories controlled while delivering substantial protein per serving.
How long does Healthy Green Chile Chicken Enchiladas take to make?
Listed as quick prep with 8 servings per batch, this recipe is designed for efficient meal prepping across the week. You can prep all 8 servings in one stovetop session.
Is Healthy Green Chile Chicken Enchiladas good for fat loss?
At 318 calories with 35g protein and only 5g carbs per serving, this recipe is optimized for fat loss phases where you need to create a calorie deficit. The high protein-to-calorie ratio supports satiety while protecting muscle during a cut.
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