Description
Delicious and nutritious chicken enchiladas packed with flavor and high in protein, perfect for lunch or dinner.
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
- Preheat your oven to 350°F (175°C). In a large bowl, mix the shredded chicken, Greek yogurt, black beans, diced onion, cumin, chili powder, salt, and pepper until well combined.
- Place a scoop of the chicken mixture onto each tortilla, then sprinkle with a small amount of cheddar and Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in a baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas. Top with any remaining cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the enchiladas are hot throughout.
- Serve the enchiladas hot out of the oven, garnished with fresh cilantro and optional lime juice.
Notes
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze wrapped tightly in plastic wrap or foil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg