High Protein Chicken Enchiladas
Delicious and filling enchiladas packed with tender shredded chicken, spices, and cheese, perfect for satisfying cravings while keeping nutritional goals in mind.
Ingredients
For the filling
- 2 cups shredded cooked chicken (preferably breast) Ensure chicken is well seasoned before shredding.
- 1 cup black beans, drained and rinsed Canned or cooked black beans can be used.
- 1 cup corn kernels (fresh, frozen, or canned) Use your preferred type of corn.
- 1 cup diced tomatoes (canned or fresh) Adds moisture and flavor.
- 1 cup shredded cheese (cheddar or a blend) Feel free to use reduced-fat cheese.
- 1 tablespoon olive oil For sautéing the onions.
- 1 medium onion, finely chopped Adds sweetness and flavor.
- 2 cloves garlic, minced Enhances flavor.
- 2 teaspoons chili powder Adjust based on spice tolerance.
- 1 teaspoon ground cumin Provides earthy flavor.
- ½ teaspoon smoked paprika Gives a slight smokiness.
- to taste Salt and pepper Use according to preference.
- 8 large flour tortillas Can substitute with whole wheat tortillas for a healthier option.
- 1 ½ cups enchilada sauce (store-bought or homemade) Covers the enchiladas before baking.
- optional Fresh cilantro For garnish.
- optional Slices of avocado For serving.
- optional Greek yogurt or sour cream For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, and smoked paprika. Sauté for another minute until the spices become fragrant.
- Add in your shredded chicken, black beans, corn, and diced tomatoes. Season with salt and pepper, and mix everything well. Allow the mixture to cook for about 5 minutes until heated through.
Assembly
- Take a large flour tortilla and spoon some of the chicken mixture into the center. Sprinkle a little cheese on top, then roll the tortilla tightly to enclose the filling. Place it seam-side down in a baking dish.
- Repeat this process for all tortillas, arranging them closely together in the dish.
- Pour the enchilada sauce over the rolled enchiladas, ensuring they are well-covered. Sprinkle any remaining cheese on top.
Cooking
- Bake the enchiladas for about 25 minutes, or until the cheese is bubbly and golden.
- Once done, remove from the oven and let them sit for a few minutes. Garnish with fresh cilantro, and serve with avocado slices and Greek yogurt if desired.
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Notes
You can assemble the enchiladas a day in advance and store them in the refrigerator until ready to bake. For spice lovers, consider adding jalapeños to the fillings.