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High Protein Chicken Enchiladas

These High Protein Chicken Enchiladas are a delightful and wholesome meal, perfect for busy weeknights. Packed with shredded chicken and black beans, they offer great flavor and versatility.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
  • 1 cup shredded cheese (cheddar or Mexican blend) Feel free to choose your favorite.
  • 1 can black beans, drained and rinsed
  • 1 cup salsa Use your favorite brand or homemade.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
Tortillas
  • 1 cup low-carb tortilla wraps Choose your preferred type.
Garnish
  • Fresh cilantro For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, half of the cheese, rinsed black beans, salsa, cumin, chili powder, and a sprinkle of salt and pepper.
  3. Take a scoop of the flavorful chicken mixture and place it onto each tortilla. Roll them up tightly.
Baking
  1. Place the rolled enchiladas seam-side down in a greased baking dish.
  2. Pour any remaining salsa over the enchiladas and sprinkle with the leftover cheese.
  3. Cover the dish with foil and pop it in the oven for 20 minutes.
  4. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and beautifully golden.
  5. Before serving, sprinkle with fresh cilantro for a burst of flavor and color.

Notes

Serve with Mexican street corn or a green salad with lime vinaigrette. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for longer storage.