Description
These High Protein Chicken Enchiladas are a flavorful and nutritious meal, combining shredded chicken, black beans, corn, and spices wrapped in whole wheat tortillas. Baked to perfection with enchilada sauce and melted cheese, this recipe serves a delicious, protein-packed dinner 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
Sauce and Assembly
- 1/2 cup enchilada sauce
- 8 whole wheat tortillas
- 1 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Filling: In a bowl, combine shredded cooked chicken, black beans, corn, diced onions, cumin, chili powder, salt, and pepper. Mix well to evenly distribute the spices.
- Prepare Baking Dish: Spread a small amount of enchilada sauce evenly on the bottom of a baking dish to prevent sticking and add flavor.
- Fill Tortillas: Spoon the chicken mixture into each whole wheat tortilla and roll them up tightly to secure the filling inside.
- Arrange Tortillas: Place the rolled tortillas seam-side down in the baking dish to maintain their shape during baking.
- Add Sauce: Pour the remaining enchilada sauce over the top of the arranged tortillas to keep them moist and flavorful.
- Add Cheese: Sprinkle shredded cheese evenly over the top of the enchiladas to melt and create a delicious topping.
- Bake: Bake in the preheated oven for 25 minutes or until the cheese is melted, bubbly, and slightly golden, ensuring the enchiladas are heated through.
Notes
- For extra flavor, consider adding chopped cilantro or jalapenos to the filling.
- You can substitute shredded rotisserie chicken to save time.
- Use low-fat cheese to reduce the calorie and fat content.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Whole wheat tortillas add fiber and nutrients compared to regular tortillas.
