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High Protein Chicken Enchiladas (Easy & Cheesy!)

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These High Protein Chicken Enchiladas are a comforting, creamy dish packed with flavor and high in protein, perfect for busy weeknights.

Ingredients

Scale
  • 3 cups shredded cooked chicken breast (about 1.5 lbs)
  • 1 cup plain Greek yogurt (or blended cottage cheese)
  • 1 can (15 oz) black beans (rinsed and drained)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 8 large high-protein tortillas (or low-carb tortillas)
  • 2 cups red enchilada sauce (divided)
  • 2 cups shredded Mexican cheese blend

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 9×13 inch baking dish. Pour about 1/2 cup of enchilada sauce into the bottom of the dish and spread to coat.
  3. In a large mixing bowl, combine the shredded chicken, Greek yogurt, rinsed black beans, chili powder, cumin, and garlic powder. Mix thoroughly until all ingredients are well combined.
  4. Wrap the stack of tortillas in a damp paper towel and microwave for 30-45 seconds until they are warm and pliable.
  5. Lay a tortilla flat and spoon approximately 1/3 cup of the chicken filling down the center. Roll it up tightly and place it seam-side down into the prepared baking dish.
  6. Continue filling and rolling the remaining tortillas, arranging them snugly in the dish.
  7. Pour the rest of the enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded Mexican cheese blend over the sauce.
  8. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is fully melted and slightly golden.
  9. Let the enchiladas rest for 5 minutes before serving.
  10. Garnish with fresh cilantro, a dollop of Greek yogurt, or sliced avocado if desired.

Notes

These enchiladas can be customized with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/high-protein-chicken-enchiladas-easy-cheesy/

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