Description
Delicious and satisfying high protein chicken enchiladas packed with shredded chicken, black beans, and topped with cheese and salsa.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 6 whole wheat tortillas
- 1 can black beans, rinsed and drained
- 1 cup Greek yogurt
- 1 cup cheddar cheese, shredded
- 1 cup salsa
- 1 cup bell peppers, diced
- 1/2 cup onion, chopped
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, black beans, diced bell peppers, chopped onion, cumin, garlic powder, salt, and pepper until well combined.
- Fill each tortilla with the chicken mixture and roll them up tightly.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour salsa generously over the enchiladas.
- Sprinkle cheddar cheese on top.
- Bake in the oven for about 25 minutes or until the cheese is bubbly and golden brown.
- Allow to cool slightly before serving, topped with a dollop of Greek yogurt.
Notes
For a well-rounded meal, pair with a fresh side salad or guacamole. These are perfect for meal prepping or serving a crowd.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 65mg