High Protein Chicken Enchiladas
These High Protein Chicken Enchiladas are a nutritious and easy meal option packed with flavor, making them perfect for busy nights or impressing guests.
Ingredients
For the filling
- 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
Preparation
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, black beans, Greek yogurt, 1/2 cup of the shredded cheese (cheddar and Monterey Jack), diced onion, cumin, chili powder, salt, and pepper. Mix everything together thoroughly.
- Spoon the filling into each tortilla, roll them tightly, and place them seam-side down in a lightly greased 9x13-inch baking dish.
- Pour the enchilada sauce evenly over the tortillas and sprinkle with the extra shredded cheese.
Cooking
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot with lime wedges if you like.
Notes
Use leftover chicken to save time. Adjust the spices to your taste. For a vegetarian version, skip the chicken and add more beans or veggies. You can switch up the cheeses, use spicy enchilada sauce, or add vegetables like bell peppers or spinach.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 2g
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