Description
Delicious and nutritious high protein chicken enchiladas packed with shredded chicken, black beans, and spices, all wrapped in whole wheat tortillas.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 4 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 onion, chopped
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix shredded chicken, black beans, bell peppers, onion, and spices.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place rolled tortillas seam-side down in a baking dish.
- Pour salsa over the enchiladas, covering them well.
- Sprinkle shredded cheese on top.
- Bake for about 25 minutes until the cheese is bubbly and golden brown.
- Let cool slightly and serve with a dollop of Greek yogurt on top.
Notes
Use leftover chicken for quicker prep. Add jalapeños for heat, or swap black beans for pinto or chickpeas if desired.
- 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: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg