High Protein Chicken Enchiladas
Delicious and nutritious High Protein Chicken Enchiladas packed with tender chicken, black beans, and cheese, all enveloped in whole wheat tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup black beans, canned or cooked
- 1 cup corn, canned or frozen
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 whole wheat tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Greek yogurt (optional for topping)
- Chopped cilantro (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper in a bowl until fully combined.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, roll it up tightly, and place it seam-side down in the dish.
- Once all the tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Serve warm with a dollop of Greek yogurt and a sprinkle of fresh chopped cilantro, if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. These enchiladas can also be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 70mg
Find it online: https://pennykitchenz.com/protein-packed-chicken-enchiladas/