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High Protein Chicken Enchiladas

Delicious and comforting High Protein Chicken Enchiladas filled with shredded chicken, black beans, and topped with cheese and enchilada sauce, perfect for a quick and healthy weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups cooked chicken, shredded Using rotisserie chicken makes this even easier!
  • 1 cup low-fat cheese, shredded Feel free to use your favorite type
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn Frozen or canned works wonders
  • 1/2 cup diced bell peppers Red, yellow, or green for a colorful twist
  • 1 cup enchilada sauce Store-bought or homemade, the choice is yours
  • 8 pieces low-carb tortillas Or regular ones if you prefer
  • 1 tsp cumin
  • 1 tsp chili powder
  • to taste Salt and pepper
  • Fresh cilantro for garnish Because a touch of green makes everything better

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). You want it nice and toasty for the baking magic.
  2. In a large bowl, combine the shredded chicken, black beans, corn, diced bell peppers, 1/2 cup of cheese, cumin, chili powder, salt, and pepper. Mix until everything is well-coated and uniformly combined.
  3. Spread a thin layer of enchilada sauce at the bottom of a baking dish. This helps prevent sticking and keeps them nice and juicy.
  4. Take each tortilla and fill it with the chicken mixture. Roll them up gently, and place them seam-side down in the dish.
  5. Once all are snugly in the dish, pour the remaining enchilada sauce over the rolled tortillas. Don’t be shy—saturate them!
  6. Finish with the rest of the cheese sprinkled on top.
  7. Bake for 25-30 minutes or until the cheese is melted, gooey, and slightly golden.
  8. Once they’re out of the oven, let them cool for a moment, then garnish with fresh cilantro before serving.

Notes

These enchiladas can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) for around 15-20 minutes. You can also freeze them if you're making a huge batch.