High Protein Chicken Enchiladas
Delightful enchiladas bursting with flavor, packed with shredded chicken, black beans, and cheesy goodness.
Ingredients
Filling
- 3 cups shredded cooked chicken breast about 1.5 lbs, tender and moist, bursting with protein
- 1 cup plain Greek yogurt or blended cottage cheese, creamy and rich
- 1 can black beans 15 oz, rinsed and drained, hearty and filling
- 1 tbsp chili powder aromatic and zesty
- 1 tsp ground cumin earthy and warm
- 1 tsp garlic powder fragrant and flavorful
Wraps
- 8 large high-protein tortillas or low-carb tortillas, soft and pliable
Sauce & Topping
- 2 cups red enchilada sauce divided
- 2 cups shredded Mexican cheese blend for a cheesy layer
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about 1/2 cup of enchilada sauce into the bottom of the dish and spread to coat.
- In a large mixing bowl, combine the shredded chicken, Greek yogurt, rinsed black beans, chili powder, cumin, and garlic powder. Mix thoroughly until all ingredients are well combined.
- Wrap the stack of tortillas in a damp paper towel and microwave for 30-45 seconds until they are warm and pliable.
Assembly
- Lay a tortilla flat and spoon approximately 1/3 cup of the chicken filling down the center. Roll it up tightly and place it seam-side down into the prepared baking dish.
- Continue filling and rolling the remaining tortillas, arranging them snugly in the dish.
- Pour the rest of the enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded Mexican cheese blend generously over the sauce.
Cooking
- Bake for 20-25 minutes, until the sauce is bubbly and the cheese is fully melted and slightly golden. Let the enchiladas rest for 5 minutes before serving.
- Garnish with fresh cilantro, a dollop of Greek yogurt, or sliced avocado if desired.
Notes
Ensure tortillas are warmed to prevent cracking. Use rotisserie chicken for convenience. Adjust chili powder for desired spice level.