Description
These High Protein Chicken Enchiladas are a delicious and nutritious twist on a classic Mexican dish, packed with shredded chicken, black beans, and corn, all wrapped in whole wheat tortillas and baked with flavorful enchilada sauce and melted cheese. Perfect for a satisfying dinner that balances protein, fiber, and flavor in just 40 minutes.
Ingredients
Scale
Filling
- 2 cups shredded cooked chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1/2 cup diced onions
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Assembly
- 8 whole wheat tortillas
- 1/2 cup enchilada sauce (plus additional 1/2 cup for topping)
- 1 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the enchiladas evenly.
- Prepare Filling: In a large bowl, combine the shredded cooked chicken, black beans, corn, diced onions, cumin, chili powder, salt, and pepper. Mix well to evenly distribute the spices throughout the filling.
- Prepare Baking Dish: Spread a small amount of enchilada sauce on the bottom of your baking dish to prevent sticking and add extra flavor to the base.
- Assemble Enchiladas: Spoon a portion of the chicken mixture into each whole wheat tortilla. Roll up the tortillas tightly to encase the filling.
- Arrange in Dish: Place the rolled tortillas seam-side down in the prepared baking dish to keep them sealed during baking.
- Add Sauce: Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring they are well coated for moisture and flavor.
- Add Cheese: Sprinkle shredded cheese generously over the sauced enchiladas.
- Bake: Bake in the preheated oven for 25 minutes or until the cheese is melted, bubbly, and slightly golden. Remove from oven and let cool for a few minutes before serving.
Notes
- Use whole wheat tortillas to add extra fiber and nutrients compared to regular flour tortillas.
- You can prepare the chicken filling ahead of time and refrigerate it to save time on busy days.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the filling mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This recipe can be adapted to be vegetarian by substituting the chicken with extra beans, tofu, or a plant-based meat alternative.
