Description
Delicious high protein chicken enchiladas packed with shredded chicken, zesty sauce, and melted cheese, perfect for cozy dinners or entertaining friends.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup cheddar or Monterey Jack cheese
- 1 cup black beans
- 1 onion, sautéed
- 1 bell pepper, sautéed
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions and bell peppers in olive oil until soft, about 5-7 minutes.
- In a bowl, mix shredded chicken, half of enchilada sauce, sautéed vegetables, and black beans.
- Warm corn tortillas in a pan for about 30 seconds each side.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a baking dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle cheese on top.
- Bake for 20-25 minutes until cheese is bubbling and golden brown.
- Garnish with fresh cilantro and serve warm.
Notes
Experiment with different cheeses and add jalapeños for extra spice. You can make these enchiladas ahead of time and store them in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 50mg