High Protein Chicken Enchiladas
High protein chicken enchiladas loaded with bold flavor and hearty filling. A lighter, satisfying twist on a classic Mexican favorite.
Ingredients
- Chicken: 1.5 pounds cooked chicken breast, shredded (rotisserie or poached)
- Tortillas: 10–12 small whole wheat or low-carb flour tortillas (6-inch)
- Cheese: 1.5 cups shredded Mexican blend or cheddar, divided
- Black beans: 1 can (15 oz), drained and rinsed
- Greek yogurt: 3/4 cup plain, 2% or nonfat
- Enchilada sauce: 2 cups red enchilada sauce (store-bought or homemade)
- Onion: 1 small yellow onion, finely diced
- Green chiles: 1 can (4 oz) diced green chiles, mild or hot
- Spices: 1.5 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder
- Olive oil: 1 tbsp
- Salt and pepper: To taste
- Fresh cilantro: Small bunch, chopped (optional)
- Lime: 1 lime for finishing
- Optional add-ins: Corn kernels (1 cup), diced bell pepper, or spinach
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Sauté the aromatics: In a skillet over medium heat, warm the olive oil. Add the onion with a pinch of salt and cook 3–4 minutes, until soft and fragrant. Stir in the green chiles.
- Build the filling: In a large bowl, combine shredded chicken, sautéed onion mixture, black beans, Greek yogurt, 1/2 cup enchilada sauce, 3/4 cup cheese, cumin, chili powder, smoked paprika, garlic powder, and a squeeze of lime. Season with salt and pepper. Mix until evenly coated but not soupy.
- Warm the tortillas: Wrap tortillas in a damp paper towel and microwave 30–45 seconds until pliable. This helps prevent tearing.
- Assemble the enchiladas: Spread 1/2 cup enchilada sauce over the bottom of the baking dish. Spoon 1/3–1/2 cup filling down the center of each tortilla. Roll gently and place seam-side down in the dish.
- Sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure the edges are coated. Sprinkle the remaining 3/4 cup cheese evenly on top.
- Bake: Cover with foil and bake for 15 minutes. Remove foil and bake another 8–10 minutes, until the cheese melts and the edges bubble.
- Finish and serve: Let rest 5–10 minutes. Top with chopped cilantro and another squeeze of lime. Serve with a simple side salad or roasted vegetables.
