High Protein Chicken Enchiladas
These High Protein Chicken Enchiladas are a cheesy, saucy dish filled with flavorful shredded chicken and black beans, all wrapped in whole wheat tortillas and baked to bubbly perfection.
Ingredients
Enchilada Filling
- 2 cups shredded chicken Use rotisserie chicken for quicker prep.
- 1 can black beans, drained and rinsed
- 1 cup enchilada sauce Reserve half for topping.
- 1/2 cup chopped onions
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
Tortillas and Topping
- 8 whole wheat tortillas
- 1 cup shredded cheese (cheddar or Mexican blend) For topping.
- fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, black beans, half of the enchilada sauce, chopped onions, cumin, chili powder, salt, and pepper.
- In a large tortilla, add a portion of the chicken mixture and roll tightly.
- Place the rolled tortillas seam side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
Baking
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
These enchiladas can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. Reheat in the oven until warm.