Description
A high-protein version of Chicken Enchiladas that balances spicy and creamy flavors, perfect for dinner or a wholesome brunch.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast (cooked and shredded)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 can (15 oz) red enchilada sauce
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1 tbsp lime juice (freshly squeezed)
- 8 high-protein or low-carb tortillas (fajita size)
- 1 cup shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish lightly.
- Prepare the filling by mixing shredded chicken, rinsed black beans, chili powder, ground cumin, and garlic powder in a large bowl.
- Make the sauce by whisking together red enchilada sauce, Greek yogurt, and lime juice until smooth and creamy.
- Assemble the enchiladas by pouring a thin layer of sauce into the baking dish, warming the tortillas, dipping each in sauce, adding filling, rolling, and placing seam-side down in the dish.
- Final steps involve pouring remaining sauce over enchiladas, sprinkling cheese, and baking for 20-25 minutes.
- Garnish with fresh cilantro when served.
Notes
Use shredded rotisserie chicken to save time. Adjust spices according to taste and avoid soaking tortillas too long in sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg