Why Make This Recipe

High Protein Chicken Enchiladas are a delicious and nutritious way to enjoy a classic dish. They pack in protein from shredded chicken and black beans, making them a great choice for anyone looking to maintain a balanced diet. Plus, by using whole wheat tortillas and plenty of veggies, you’re adding fiber and essential nutrients to your meal. This recipe is not only satisfying but also easy to make, perfect for a weeknight dinner or meal prep for the week ahead.

How to Make High Protein Chicken Enchiladas

Ingredients:

2 cups cooked, shredded chicken
1 can black beans, rinsed and drained
1 cup enchilada sauce
8 whole wheat tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup diced onions
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Chopped cilantro for garnish

Directions:

Preheat the oven to 375°F (190°C).
In a large bowl, combine shredded chicken, black beans, cumin, chili powder, diced onions, and half of the enchilada sauce. Mix well.
Spoon the chicken mixture into the center of each tortilla, roll them up tightly, and place seam side down in a baking dish.
Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheese.
Cover with foil and bake for 20-25 minutes.
Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden.
Garnish with chopped cilantro before serving.

How to Serve High Protein Chicken Enchiladas

To serve your High Protein Chicken Enchiladas, place them on a plate and drizzle with extra enchilada sauce if you like. You can also add toppings such as sour cream, diced avocados, or fresh salsa. For a side, consider a simple green salad or some brown rice to make it a complete meal.

How to Store High Protein Chicken Enchiladas

Store any leftovers in an airtight container in the refrigerator. They should be good for up to 3-4 days. You can reheat them in the oven or microwave until heated through. If you want to freeze them, wrap the enchiladas tightly in plastic wrap and then in aluminum foil. They can last in the freezer for up to 3 months.

Tips to Make High Protein Chicken Enchiladas

Use rotisserie chicken for a quicker prep time.
Feel free to add more vegetables to the filling, like bell peppers or corn.
If you like it spicy, add jalapeños or red chili flakes to the chicken mixture.

Variation

For a vegetarian version, you can replace the chicken with grilled zucchini or mushrooms. You can also use quinoa or lentils for extra protein.

FAQs

1. Can I make these enchiladas ahead of time?
Yes, you can prepare the chicken and bean mixture and assemble the enchiladas. Cover them with sauce and cheese, then refrigerate or freeze until you’re ready to bake.

2. What can I use instead of whole wheat tortillas?
You can use regular flour tortillas or corn tortillas if you prefer. Just keep in mind that the nutritional content may change.

3. How do I know when the enchiladas are done baking?
They are done when the cheese is bubbly and golden, and the edges of the tortillas are starting to turn crisp. Use a fork to check if the filling is hot as well.