Description
These High Protein Chicken Enchiladas are a delightful twist on a classic favorite, packed with shredded chicken, beans, and cheese for a nutritious punch.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup shredded cheese
- 1 cup enchilada sauce
- 8 small whole wheat tortillas
- 1 teaspoon cumin
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the shredded chicken, black beans, corn, half of the cheese, and cumin in a bowl until well combined.
- Warm the tortillas slightly in a microwave or skillet to make them pliable.
- Spoon the chicken mixture onto each tortilla and roll them up, placing them seam-side down in a greased baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake for about 20 minutes, or until the enchiladas are heated through and the cheese is bubbly and golden.
- Serve hot with your choice of toppings!
Notes
For easier rolling, warm the tortillas just until they’re soft. Use rotisserie chicken for a quick filling. Add diced veggies like bell peppers or onions to the filling for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican