High Protein Chicken Enchiladas
These delicious enchiladas are packed with high-protein ingredients, perfect for meal prep or a comforting family dinner.
Ingredients
For the filling
- 2 cups cooked, shredded chicken breast
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 cup Greek yogurt
- 1 cup shredded low-fat cheese (cheddar or Mexican blend)
- 8 pieces whole wheat tortillas
- 1 can enchilada sauce, mild or spicy (10 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- to taste Chopped fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, corn, Greek yogurt, half the cheese, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Take each tortilla and fill it with the chicken mixture, rolling it up tightly. Place the rolled tortillas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure to cover each one. Sprinkle the rest of the cheese over the top.
Baking
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Consider serving with toppings like Greek yogurt, avocado, or fresh cilantro for added flavor.