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Healthy Lunch Recipes High Protein Creamy Chilli Chicken Enchiladas

Sometimes, I crave a lunch that doesn’t just fill me up but makes me feel like I’ve done something good for my body. That’s where these creamy chilli chicken enchiladas come in. They’re the kind of meal that walks the line between comfort food and health-focused cooking, which I appreciate more than I care to admit. The creamy sauce wraps around the spicy chicken in such a way that every bite feels like a hug you didn’t know you needed. I’ve always been a big fan of chicken lunch recipes, but this one feels a little different. It’s not just about taste—it’s about balance. With plenty of protein, a touch of spice, and a creamy layer that ties it all together, it fits perfectly into my lineup of healthy high protein recipes. If you’ve ever sat at your desk thinking about lunch long before noon, you’ll know why I love recipes like this. They keep you fueled, happy, and yes, looking forward to mealtime. What makes these enchiladas extra special is how adaptable they are. You can keep them mild for family dinners or bring on the heat if you like your food with a little punch. Either way, this dish is proof that healthy doesn’t have to be boring, and that chicken healthy recipes can be both hearty and downright satisfying.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keywords: chicken healthy recipes, chicken lunch recipes, Healthy High Protein Recipes, Healthy Lunch Recipes, High Protein Recipes, lunch chicken recipes
Servings: 6 servings
Author: Elena

Ingredients

  • 2 cups shredded cooked chicken breast
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup Greek yogurt
  • 1 cup shredded cheddar cheese
  • 1 cup enchilada sauce
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 8 whole wheat tortillas
  • Fresh cilantro for garnish
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a pan and sauté onion, garlic, and bell pepper until soft.
  3. Stir in black beans, corn, cumin, chilli powder, salt, and pepper. Cook for 5 minutes.
  4. Mix the sautéed vegetables with shredded chicken in a large bowl.
  5. Spread a spoonful of enchilada sauce on each tortilla, fill with chicken mixture, and roll tightly.
  6. Place rolled tortillas seam-side down in a baking dish.
  7. Whisk together Greek yogurt and remaining enchilada sauce, then pour over tortillas.
  8. Sprinkle shredded cheese evenly on top.
  9. Bake uncovered for 25 minutes or until golden and bubbly.
  10. Garnish with fresh cilantro before serving.

Notes

You can swap Greek yogurt with light sour cream if that’s what you have. Want extra heat? Add jalapeños to the filling. These enchiladas also reheat beautifully, making them great for meal prep.