High Protein Chicken Enchiladas
Enjoy a nutritious twist on classic chicken enchiladas, packed with protein and bursting with flavor, making them a perfect meal choice.
Ingredients
Enchilada Filling
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 1 cup black beans (cooked and drained)
- 1 cup corn (frozen or canned)
- 1 cup Greek yogurt (plain) Can be used as a substitute for sour cream.
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- to taste Salt and pepper
Wrap and Topping
- 8 whole wheat tortillas
- 2 cups low-fat cheese (preferably a mix of cheddar and mozzarella)
- 1 can (10 oz) enchilada sauce For a tangy flavor.
- Fresh cilantro for garnish Adds freshness and color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, Greek yogurt, cumin, chili powder, garlic powder, salt, and pepper. Mix thoroughly.
Rolling and Baking
- Take a tortilla and spoon about 1/4 cup of the chicken mixture onto the center, then roll it up tightly and place it seam-side down in a greased baking dish.
- Repeat this process for all tortillas or until the filling is used up.
- Pour enchilada sauce evenly over the rolled tortillas, making sure to cover them well.
- Sprinkle the low-fat cheese generously on top of the sauce.
- Cover the dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let cool for a few minutes before serving.
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Notes
For added flavor, sauté onions and bell peppers to include in the filling. Store leftovers in an airtight container for up to four days in the refrigerator or freeze for up to three months.