High Protein Chicken Enchiladas
Satisfy your cravings with these delicious high protein chicken enchiladas, featuring tender chicken and nutritious ingredients, perfect for any meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup Greek yogurt This adds creaminess and protein.
- 1 cup shredded cheese (like cheddar or Monterey Jack) Feel free to experiment with different kinds.
- 1 cup enchilada sauce
- 8 whole wheat tortillas Choose high-quality whole wheat tortillas.
Seasoning
- 1 tablespoon olive oil For greasing baking dish.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
Garnish and Serve
- Fresh cilantro, for garnish Adds color and flavor.
- Avocado slices, for serving (optional)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
- In a large bowl, combine shredded chicken, black beans, corn, Greek yogurt, half of the shredded cheese, cumin, chili powder, salt, and pepper. Mix until all ingredients are well combined.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Filling and Rolling
- Take a tortilla and fill it with about â…“ cup of the chicken mixture. Roll it up tightly and place it seam-side down in the baking dish.
- Repeat the process with the remaining tortillas and chicken mixture.
Baking
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with the rest of the shredded cheese.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
- Let the enchiladas cool for a few minutes before garnishing with fresh cilantro and serving with avocado slices, if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Feel free to mix in extra ingredients like diced bell peppers or onions. Store in an airtight container in the fridge for up to three days, or freeze for longer storage.