A Cozy, High-Protein Dinner

This just might be my favorite recipe in my More Protein cookbook.

The kind you make when you want something warm, comforting, and filling, but you also want it to actually support your goals. This High-Protein Enchilada Skillet is exactly that kind of meal.

It’s cheesy, saucy, and cozy in the way enchiladas should be… but it’s also packed with protein, made in one pan, and designed to leave you feeling satisfied instead of sluggish.

This recipe comes straight from my More Protein cookbook, and it perfectly captures the heart of that book:
real food, real portions, and enough protein to actually make a difference.

The Idea Behind the More Protein Cookbook

I created More Protein because I kept seeing the same problem over and over again:

People were eating “healthy” meals…
…but still feeling hungry, tired, and unsatisfied.

Not because they were doing anything wrong, but because they simply weren’t eating enough protein in a way that felt realistic and enjoyable.

The recipes in More Protein are:

• cozy and familiar
• built with real ingredients
• high in protein without protein-bar vibes
• actually filling

This enchilada skillet is one of the most loved recipes in the book for that exact reason.

Why You’ll Love This Enchilada Skillet

This dish is:

• one-pan
• creamy, cheesy, and deeply flavorful
• high in protein from tofu, beans, Greek yogurt, and cheese
• perfect for meal prep or feeding a crowd

It tastes like comfort food, but supports your goals.

High-Protein Enchilada Skillet

Serving Size

Serves 4

Ingredients

• 2 tablespoons olive oil, divided
• ½ block firm tofu, pressed and grated
• ½ teaspoon salt
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon chili powder
• ½ onion, diced
• 3–4 cloves garlic, minced
• ½ red bell pepper, diced
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (4 oz) can green chilies
• 12 oz enchilada sauce
• 1 cup shredded cheese, divided
• 1 cup plain Greek yogurt
• 4 corn tortillas, cut into 8 slices each

Instructions

1. Preheat oven to 400°F.
2. Heat 1 tablespoon olive oil in a cast iron (or oven-safe) skillet over medium heat.
3. Add grated tofu and sauté with salt, cumin, coriander, and chili powder for 5–7 minutes.
4. Remove tofu from skillet and set aside.
5. Add remaining tablespoon olive oil to the skillet.
6. Sauté onion and garlic for 3–4 minutes until fragrant.
7. Add red bell pepper and cook another 4–5 minutes until softened.
8. Return tofu to skillet and add pinto beans, green chilies, enchilada sauce, ½ cup cheese, and Greek yogurt. Stir until combined.
9. Gently fold in tortilla pieces.
10. Top with remaining cheese and bake for 10–15 minutes, until bubbly and golden.

Let cool slightly before serving.

Why Grated Tofu Works So Well Here

Grating tofu instead of cubing it:

• improves texture
• helps it absorb spices and sauce
• creates a “meaty” feel without overpowering the dish

It’s one of my favorite ways to boost protein.

How I Love to Serve It

This enchilada skillet is perfect on its own, but you can also serve it with:

• avocado slices
• jalapeños
• fresh cilantro
• a simple side salad

It’s especially great for:

• cozy nights in
• meal prep lunches
• feeding friends without stress

Want More Dinners Like This?

This recipe is just one example of what you’ll find inside my More Protein cookbook.

The entire book is built to help you:

• feel fuller for longer
• stop grazing between meals
• support strength and muscle goals
• enjoy food without overthinking it

If you’re tired of meals that look good but don’t actually hold you over, this cookbook was made for you.

Grab your copy of More Protein here