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High Protein Chicken Enchiladas

Delicious, nutritious, and protein-packed enchiladas made with chicken and black beans, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups shredded chicken (use rotisserie for added convenience)
  • 8 pieces corn tortillas (substitute with whole wheat or gluten-free if needed)
  • 1 cup white sauce (sour cream or Greek yogurt for lighter options)
  • 1 cup shredded cheese (optional; consider low-fat cheese for a healthier choice) Optional ingredient
  • 1/2 cup diced onions
  • 1 can black beans (drained and rinsed)
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional) Optional ingredient

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, black beans, onions, cumin, salt, and pepper. Stir until mixed well.
  3. Take a corn tortilla, fill it with the chicken mixture, and roll it up tightly.
  4. Arrange the rolled tortillas seam-side down in a baking dish.
  5. Pour the white sauce over the enchiladas and sprinkle shredded cheese on top if you're feeling cheesy.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until bubbly and heated through.
  2. Right before serving, sprinkle fresh cilantro over the top for a fresh touch.

Notes

Serve with a vibrant side salad or Mexican-style rice. Garnish with additional cilantro or avocado. Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze uncooked enchiladas before baking.