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High Protein Chicken Enchiladas

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Delicious and nutritious High Protein Chicken Enchiladas featuring shredded chicken, Greek yogurt, and a blend of cheeses, all wrapped in tortillas and baked to perfection.

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

  1. Combine the cooked shredded chicken, Greek yogurt, black beans, half of the cheddar and Monterey Jack cheese, diced onion, cumin, chili powder, salt, and pepper in a large bowl. Mix well until all ingredients are blended.
  2. Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce at the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll them up tightly, and place seam-side down in the baking dish. Repeat until all filling is used.
  3. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheddar and Monterey Jack cheese on top.
  4. Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  5. Let the enchiladas cool for a few minutes, then garnish with freshly chopped cilantro and serve with lime wedges if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. They freeze well; wrap individual portions tightly and reheat when ready to enjoy.

Nutrition

Find it online: https://thestationrecipes.com/high-protein-chicken-enchiladas-recipe/

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