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High Protein Chicken Enchiladas

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Deliciously cheesy and protein-packed enchiladas that are perfect for weeknight dinners or gatherings with friends.

Ingredients

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  • 2 cups cooked, shredded chicken breast
  • 1 cup plain Greek yogurt
  • 1 can black beans, drained and rinsed
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 can enchilada sauce
  • 1/2 cup diced onion
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 6–8 pieces whole wheat or low-carb tortillas
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving, optional)

Instructions

  1. Prepare Your Ingredients: Start by gathering and prepping all your ingredients. Shred the cooked chicken if you haven’t already, and drain the black beans. Dice the onion and set everything aside to streamline your cooking process.
  2. Mix the Filling: In a large bowl, combine the shredded chicken, Greek yogurt, black beans, half of the cheddar and Monterey Jack cheeses, diced onion, cumin, chili powder, salt, and pepper. Mix until everything is well incorporated, creating a creamy and protein-packed filling.
  3. Preheat Your Oven: While you’re mixing your filling, preheat your oven to 375°F (190°C). A hot oven is essential for perfectly baked enchiladas with gooey, melted cheese.
  4. Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Take a tortilla, spoon a generous amount of the chicken filling into the center, and roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until all the filling is used, placing the tortillas close together.
  5. Pour On the Sauce: Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining cheese evenly on top of the sauce. This will create a deliciously cheesy crust when baked.
  6. Baking the Enchiladas: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and slightly golden.
  7. Garnishing and Cooling: Once out of the oven, let the enchiladas cool for a few minutes. This will make serving easier and allow the flavors to settle beautifully.
  8. Serve with Love: Spoon the enchiladas onto plates, sprinkle with fresh cilantro, and serve with lime wedges on the side for an extra burst of flavor.

Notes

Feel free to customize with additional vegetables or protein substitutes. Can be made ahead and frozen before baking.

Nutrition

Find it online: https://lunarecipez.com/high-protein-chicken-enchiladas-2/

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