High Protein Chicken Enchiladas
A nutritious twist on a classic, these High Protein Chicken Enchiladas are filled with shredded chicken, black beans, and veggies, making them perfect for a balanced diet.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Ingredients
Scale
- 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
Instructions
- 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.
Notes
You can add toppings like sour cream or fresh salsa. Store leftovers in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/high-protein-chicken-enchiladas/