Why Make This Recipe
High Protein Chicken Enchiladas are a fantastic meal choice for anyone looking to boost their protein intake while enjoying a comforting and delicious dish. Packed with tender chicken, black beans, and cheesy goodness, they are not only satisfying but also nutritious. This recipe is simple to follow, making it a great option for weeknight dinners or meal prep. Plus, it’s a crowd-pleaser that everyone will love!
How to Make High Protein Chicken Enchiladas
Ingredients:
- 2 cups shredded chicken
- 8 corn tortillas
- 1 cup white sauce (prepared or homemade)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup diced onion
- 1 can black beans (drained and rinsed)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, black beans, diced onion, cumin, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up, placing them seam-side down in a greased baking dish.
- Pour the white sauce over the top of the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
How to Serve High Protein Chicken Enchiladas
Serve your High Protein Chicken Enchiladas hot from the oven. They can be enjoyed on their own or paired with a side of rice or a fresh salad. You might also add sour cream, salsa, or avocado for extra flavor and creaminess. This dish is perfect for family meals or gatherings with friends.
How to Store High Protein Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15 minutes until warmed through. You can also freeze them for later use. Just make sure they are well wrapped to avoid freezer burn.
Tips to Make High Protein Chicken Enchiladas
- To save time, use rotisserie chicken instead of cooking the chicken from scratch.
- Customize the filling by adding other vegetables like bell peppers or zucchini.
- If you like a bit of heat, add some diced jalapeños to the chicken mixture or use a spicy white sauce.
Variation
You can easily make these enchiladas vegetarian by swapping out the chicken for extra beans or lentils. Use a variety of vegetables like mushrooms and spinach to create a tasty plant-based version.
FAQs
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work well, but be mindful that they are higher in calories.
What can I use instead of white sauce?
You can use a homemade cheese sauce, enchilada sauce, or even a simple tomato sauce for a different flavor.
Can I make these enchiladas ahead of time?
Absolutely! Prepare them up to the baking step, cover, and refrigerate. Bake when you’re ready to eat.
High Protein Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups shredded chicken Cooked and shredded
- 8 pieces corn tortillas Can substitute with flour tortillas
- 1 cup white sauce Prepared or homemade
- 1 cup shredded cheese Cheddar or Monterey Jack
- 1/2 cup diced onion
- 1 can black beans Drained and rinsed
- 1 teaspoon cumin
- to taste salt and pepper
- to taste fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, black beans, diced onion, cumin, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up, placing them seam-side down in a greased baking dish.
- Pour the white sauce over the top of the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.