High Protein Chicken Enchiladas
Delicious and nutritious, these High Protein Chicken Enchiladas are packed with chicken, black beans, and cheese, perfect for meal prep or weeknight dinners.
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.
Notes
These enchiladas can be enjoyed on their own or with sides such as rice or salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for later use.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 10gSugar: 2g
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