High Protein Chicken Enchiladas
A lightened-up take on traditional enchiladas, packed with protein and flavor using shredded chicken, Greek yogurt, and black beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup plain Greek yogurt
- 1 can black beans, drained and rinsed
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 can enchilada sauce
- 1/2 cup diced onion
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 6–8 pieces whole wheat or low-carb tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving, optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Combine shredded chicken, Greek yogurt, black beans, onion, cumin, chili powder, salt and pepper in a mixing bowl.
- Spread some enchilada sauce in a baking dish, fill tortillas with the chicken mixture, and roll them up.
- Pour the remaining enchilada sauce over the rolled enchiladas, and top with remaining cheese.
- Bake covered with foil for 20 minutes, then uncover and bake for another 10 minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
You can use rotisserie chicken to save time. For a vegetarian option, substitute chicken with sautéed veggies or black beans.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg
Find it online: https://www.nailzspa.com/protein-packed-chicken-enchiladas/