Flavorful High Protein Chicken Enchiladas to Crave
Ever had enchiladas that made you weak in the knees? Imagine zesty, creamy goodness combined with the warm hug of tortillas, plus a hearty load of protein that’ll keep you satisfied. These High Protein Chicken Enchiladas will make your taste buds dance and your tummy happy—all while being super easy to whip up!
Why Make This Recipe
Why not make these enchiladas, right? They’re the whole package: easy cleanup, budget-friendly, and a hit with the family! Who doesn’t love a meal that’s not only nourishing but also a great crowd-pleaser? Pro tip: they come together faster than you can say, “Enchilada night!”
Ingredients
You don’t need fancy stuff—just these basics! Here’s what you’ll need:
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 cup enchilada sauce
- 8 whole wheat tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped onions
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions
Ready to dive in? Let’s go! Follow these simple steps:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, black beans, half of the enchilada sauce, chopped onions, cumin, chili powder, salt, and pepper.
- Take a large tortilla and add a generous portion of the chicken mixture. Roll tightly and place seam side down in a baking dish.
- Repeat with the remaining tortillas until all the filling is used.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving. Enjoy your high protein chicken enchiladas!
How to Make High Protein Chicken Enchiladas (Overview)
Let’s break this delightful process down! Start by tossing your chicken, beans, and spices into a bowl—it’s like hosting a little flavor party. Roll those filled tortillas like you mean it and place them neatly in a baking dish. Pour over the sauce and cheese, and let that oven work its magic. Want to impress the fam? This dish comes together in less time than it takes for them to find the remote!
Pro tip: Don’t skip letting the enchiladas rest for a few minutes before serving—this helps all those delicious flavors meld even more.
How to Serve High Protein Chicken Enchiladas
When it comes to serving, get creative! Try pairing your enchiladas with a side of zesty salsa, crunchy cilantro-lime rice, or a bright guacamole dollop for that creamy contrast. The colors of the ingredients pop on the plate, while the aroma of melted cheese will have your family rushing to the table. Trust me, they won’t be able to resist!
How to Store High Protein Chicken Enchiladas
These enchiladas are perfect for meal prep, too! In the fridge, they last about 3-5 days. Want to extend their deliciousness? Freeze them for up to 3 months! When you’re ready to enjoy, just pop them in the oven at a low temperature until warmed through. Time saved = more fun!
Tips to Make High Protein Chicken Enchiladas
Here are a few insider tricks to up your enchilada game:
- Ingredient Swaps: Use leftover turkey or even tofu for a vegetarian twist!
- Enhance Texture: Sauté the onions beforehand for extra caramelized goodness.
- Health Boost: Add veggies like bell peppers or spinach to the filling for more nutrients.
Variation
Feeling adventurous? Try spicing them up with some chopped jalapeños or switch the cheese for a vegan option. Want some fruity flair? Toss some pineapple bits into the mix! 🎉
FAQs
Can I make these enchiladas ahead of time?
Absolutely! Assemble them, cover, and store in the fridge for up to 24 hours before baking.What can I substitute for black beans?
Refried beans or even lentils work great if you want to switch things up!Can I freeze the enchiladas?
Yes! Just make sure they’re well-wrapped and they’ll keep for about 3 months in the freezer.
📌 Pin this recipe for your next cozy dinner night!
High Protein Chicken Enchiladas
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, black beans, half of the enchilada sauce, chopped onions, cumin, chili powder, salt, and pepper.
- Take a large tortilla and add a generous portion of the chicken mixture. Roll tightly and place seam side down in a baking dish.
- Repeat with the remaining tortillas until all the filling is used.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving. Enjoy your high protein chicken enchiladas!