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High Protein Chicken Enchiladas

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Comforting enchiladas packed with shredded chicken, Greek yogurt, and black beans, topped with melty cheese and enchilada sauce.

Ingredients

Scale
  • 2 cups cooked, shredded chicken breast
  • 1 cup plain Greek yogurt
  • 1 can black beans, drained and rinsed
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 can enchilada sauce
  • 1/2 cup diced onion
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper, to taste
  • 6–8 pieces whole wheat or low-carb tortillas
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving, optional)

Instructions

  1. Sauté the Aromatics: In a skillet over medium heat, add a splash of oil and sauté the diced onion until it turns translucent and fragrant—about 5 minutes.
  2. Mix the Filling: In a mixing bowl, combine the shredded chicken, Greek yogurt, black beans, cumin, chili powder, and sautéed onions. Mix well; season with salt and pepper to taste.
  3. Assemble the Tortillas: Lay out the tortillas on a clean surface. Spoon hearty amounts of the chicken filling into the center of each tortilla, then roll them tightly. Place the enchiladas seam-side down in a greased baking dish.
  4. Coat with Sauce: Pour the enchilada sauce generously over the assembled tortillas.
  5. Add the Cheese: Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the enchiladas.
  6. Bake to Perfection: Preheat your oven to 350°F (175°C) and bake the enchiladas for 25-30 minutes.
  7. Garnish and Serve: Once done, let them rest for a few minutes. Garnish with freshly chopped cilantro, and serve with lime wedges on the side.

Notes

You can use cooked rotisserie chicken for convenience. Whole wheat tortillas are great for added nutrition.

Nutrition

Find it online: https://doughgirlbylea.com/high-protein-chicken-enchiladas/

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