High Protein Enchiladas Recipe
This high protein enchiladas recipe was born out of pretending I was on an episode of Chopped. I had random ingredients on hand, and once I had everything on the counter, decided to make enchiladas. These are only 8 Weight Watchers points, 544 calories, 47 grams of protein and a whopping 23 grams of fiber. Best of all, they are delicious!
Ingredients for High Protein Enchiladas
- low carb wraps – I used Tumaro’s Premium White
- baked potato (meal prep your potatoes on the weekend to use throughout the week)
- lean ground beef
- taco seasoning (Grillin With Dad’s taco seasoning, which is available online or at Mariano’s in the Chicagoland area)
- baby spinach
- salsa
- mozzarella cheese
- toppings of choice: I used diced tomato and cilantro
Enchilada “sauce”
Blending beans into my “enchilada sauce” turned out to be a genius move. Not only did it create a thick, creamy texture without needing any cream or flour, but it also added a sneaky dose of fiber and plant-based protein. It gave the dish a rich, savory depth while boosting the nutrition in a way that didn’t feel like I was eating “health food.” The beans helped keep me full and satisfied for hours, and I love knowing that something so simple can elevate both the flavor and the health benefits of a comfort food favorite.
High Protein Enchiladas
These high protein enchiladas will be on repeat. Super customizable by using your favorite protein. Two enchiladas are 8 Weight Watchers points, 544 calories, 47 protein and a whopping 23 grams of fiber.
Ingredients
- 8 oz 93% lean ground beef
- 4 oz baked potato, diced
- 2 tablespoons Taco seasoning (I used Grillin With Dad’s)
- 1 cup seasoned beans
- 1/3 cup salsa
- 4 low-carb wraps (I used Tumaro’s Premium White)
- 1 oz part-skim mozzarella cheese
- 1/2 cup diced tomato
- 2–3 tablespoons chopped cilantro
- 1 cup baby spinach
Instructions
Preheat your oven to broil (high setting, about 500°F).
Cook the filling:
In a large nonstick skillet over medium heat, add the ground beef and diced baked potato. Cook until the beef is no longer pink and the potatoes are heated through, about 5–6 minutes. Stir in the taco seasoning and cook 1 more minute. Remove from heat.
Make the enchilada sauce:
In a small blender or food processor, blend the seasoned beans and salsa until smooth and creamy. Set aside.
Assemble the enchiladas:
Lay out the 4 low-carb wraps on a clean surface.
Place a layer of baby spinach on each wrap, then divide the beef and potato mixture evenly among the wraps. Roll each one tightly.
Prepare for baking:
Place the rolled enchiladas seam-side down in an oven-safe baking dish.
Pour the bean and salsa mixture over the top, then sprinkle with mozzarella cheese.
Broil:
Place the dish under the broiler for 2–3 minutes, or until the cheese is melted and bubbly. Watch carefully so it doesn’t burn!
Finish and serve:
Top the enchiladas with diced tomato and chopped cilantro. Let cool slightly before serving.
Notes
Makes 4 enchiladas | 2 enchiladas per serving
WW Points: 8 per serving
Macros per serving: 544 calories | 19g fat | 60g carbs | 23g fiber | 47g protein
Using Weight Watchers as a Tool – Not a Punishment
One of the biggest mindset shifts I’ve made on my Weight Watchers journey is to stop treating it like a punishment. I’ve been on and off the program for years, and every time I approached it like a diet with rigid rules, I burned out. I would save all my points until dinner, eat barely anything during the day, and then wonder why I was ravenous and raiding the pantry at 9:00 p.m.
Now? I use my points throughout the day, because that’s what they’re there for. They’re not something to hoard like a badge of honor. They’re a tool to help me fuel my body in a way that supports my health, energy, and goals.
Another major shift? Prioritizing protein and fiber. These two things have made a world of difference in how satisfying my meals are. Instead of trying to make a meal with the lowest points possible (like poached chicken and plain Greek yogurt). I focus on flavor, satisfaction, and fullness. That doesn’t mean I go overboard, but it does mean I’m not afraid to use ingredients that make the meal enjoyable. A little cheese, some avocado, a drizzle of sauce. These things can fit in, and they’re worth it if it keeps me from feeling deprived.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my chicken recipes!
