High Protein Chicken Enchiladas Simple and Tasty Meal

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- 2 cups cooked, shredded chicken breast - 1 cup black beans, rinsed and drained - 1 cup Greek yogurt Chicken is the star of these enchiladas. I recommend using cooked, shredded chicken breast for a lean protein boost. It keeps the dish flavorful and tender. Black beans add extra protein and fiber. They also bring a nice texture. Greek yogurt gives the enchiladas creaminess and a healthy twist. It replaces sour cream and keeps the dish light. - 1 cup corn (fresh or frozen) - 6 whole wheat tortillas - 1 cup enchilada sauce Corn adds a pop of sweetness. You can use fresh corn or frozen; both work well. Whole wheat tortillas are a healthier choice. They hold the filling without falling apart. Enchilada sauce is key for flavor. You can buy it or make your own. Just choose a low-sodium version if you can. - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste Ground cumin has a warm, earthy flavor. It pairs well with chicken and beans. Chili powder adds a touch of heat. Adjust it to your taste. Salt and pepper enhance all the flavors. Just sprinkle them in until it tastes right. For the full recipe, check the earlier section. This dish is easy, tasty, and packed with protein. Enjoy your cooking! - Preheat oven to 375°F (190°C). - Prepare shredded chicken and rinse black beans. Start by preheating your oven. This step is key for getting your enchiladas crispy and tasty. While the oven heats up, grab your cooked chicken. You can use leftovers or cook it fresh. Shred the chicken with two forks for a perfect texture. Next, rinse your black beans under cold water. This helps remove extra salt and makes them fresh. - Combine chicken, beans, corn, and spices. In a large bowl, combine the shredded chicken, black beans, and corn. Corn adds sweetness and texture. Sprinkle in the ground cumin, chili powder, salt, and pepper. Mix everything well. Make sure the spices coat the chicken and beans evenly. This mix is the heart of your enchiladas. - Spread the filling in tortillas. - Roll and place in baking dish. Take a whole wheat tortilla and lay it flat on the counter. Spoon a good amount of the filling in the center. Roll the tortilla tightly, tucking in the sides. Place it seam-side down in a greased baking dish. Repeat this for all tortillas. You will have a dish full of delicious rolls! - Pour sauce and top with cheese. - Bake for 20-25 minutes. Once your enchiladas are in the baking dish, pour the enchilada sauce on top. Make sure to cover them well. Next, sprinkle shredded cheese over the sauce. This will melt into a gooey layer. Now, place the dish in the preheated oven. Bake for 20-25 minutes until the cheese is bubbly and golden. Enjoy your high protein chicken enchiladas! For those who want more details, check the Full Recipe. To ensure your tortillas roll easily, warm them first. Heat them in a pan for a few seconds or microwave them for about 10 seconds. This softens them, making rolling a breeze. For your sauce, mix half of the Greek yogurt with half of the enchilada sauce. This gives a creamy base. It enhances the flavor of your enchiladas. Make sure to stir well to combine both ingredients smoothly. Garnish your enchiladas with fresh cilantro. This adds a pop of color and flavor. You can also add sliced avocado on the side. It brings a creamy texture that pairs well with the enchiladas. Serve your dish on a large platter. This makes it look inviting. Add lime wedges for extra zest. It brightens up the flavors and makes the meal feel special. To boost protein, consider adding cooked quinoa or more shredded chicken. You can also use black beans or Greek yogurt. These ingredients keep your meal healthy and filling. For low-carb or gluten-free options, swap whole wheat tortillas for corn tortillas. They work well and provide a great taste. You can also skip the tortillas and make a bowl with the filling. This keeps the meal light while still being delicious. {{image_4}} You can easily switch chicken for turkey or quinoa. Turkey offers a similar taste but with less fat. Quinoa is a great option for a plant-based meal. It is high in protein and adds a nutty flavor. Whether you choose meat or grains, you can enjoy a tasty dish. Adding veggies boosts flavor and nutrition. You can mix in bell peppers, spinach, or zucchini. These add color and crunch to your enchiladas. Balance flavors by using mild and strong veggies together. For example, pair sweet corn with spicy jalapeños. This makes every bite exciting and fresh. Exploring different enchilada sauces can change the whole dish. You might try verde sauce for a tangy twist. Or, use a smoky chipotle sauce for heat. Cheese is another way to get creative. You can use cheddar, Monterey Jack, or even pepper jack for a spicy kick. Mixing different cheeses gives depth to your enchiladas. Check out the Full Recipe for more ideas! To keep your chicken enchiladas fresh, store them in the fridge. Place leftovers in airtight containers. This helps keep moisture in and flavors intact. Ideally, eat them within three to four days. If you want to keep them longer, freezing is a great option. You can reheat enchiladas in two ways: the oven or the microwave. For the best results, use the oven. Preheat it to 350°F (175°C). Cover the enchiladas with foil to keep them moist. Bake for about 15-20 minutes until heated through. If using the microwave, place enchiladas on a plate and cover with a damp paper towel. Heat in short bursts, checking often to avoid drying them out. To freeze chicken enchiladas properly, let them cool completely first. Then, wrap each one in plastic wrap. Place wrapped enchiladas in a freezer-safe container or bag. This helps prevent freezer burn. For best quality, use them within three months. To thaw, move them to the fridge overnight. Reheat as mentioned above. Enjoy your meal whenever you want! For the complete recipe, check the [Full Recipe]. Each serving of these enchiladas packs about 30 grams of protein. The main sources are shredded chicken, black beans, and Greek yogurt. Chicken breast offers around 26 grams of protein per cup. Black beans add about 15 grams per cup, while Greek yogurt adds another 10 grams. Together, they make a well-rounded protein meal. Yes, you can prepare these enchiladas in advance. Assemble them and store them in the fridge for up to 24 hours. Cover the dish tightly with plastic wrap or foil. When ready to cook, just remove the cover and bake them straight from the fridge. This saves time on busy days. Some great side dishes include: - Spanish rice - Refried beans - A fresh green salad - Corn on the cob - Chips and salsa These sides add flavor and texture to your meal, making it a full feast. Yes, store-bought enchilada sauce is a great option. Look for low-sodium varieties to keep the dish healthier. You can also try different flavors, like green or red sauces. Just pour it over your enchiladas as you would with homemade sauce. It saves time and still tastes great! For the full recipe, check out the details above. These chicken enchiladas are easy to make and tasty. We covered key ingredients like chicken, black beans, and spices. You learned how to prep, mix, and bake them perfectly. You also found tips for adding more flavor and nutrition. With variations and storage advice, you can enjoy these enchiladas anytime. Try different proteins and sauces to keep it fun. Now, it's time to gather your ingredients and make a delicious meal that you’ll love. Enjoy your cooking adventure!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty meal that packs a protein punch? These High Protein Chicken Enchiladas are just what you need! Made with simple ingredients like shredded chicken, black beans, and Greek yogurt, this recipe is both satisfying and delicious. Plus, I’ll guide you through each step to ensure perfect enchiladas every time. Let’s dive into this easy recipe that you’ll love to make and share with family and friends!

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Ingredients

Main Protein Sources

– 2 cups cooked, shredded chicken breast

– 1 cup black beans, rinsed and drained

– 1 cup Greek yogurt

Chicken is the star of these enchiladas. I recommend using cooked, shredded chicken breast for a lean protein boost. It keeps the dish flavorful and tender. Black beans add extra protein and fiber. They also bring a nice texture. Greek yogurt gives the enchiladas creaminess and a healthy twist. It replaces sour cream and keeps the dish light.

Additional Ingredients

– 1 cup corn (fresh or frozen)

– 6 whole wheat tortillas

– 1 cup enchilada sauce

Corn adds a pop of sweetness. You can use fresh corn or frozen; both work well. Whole wheat tortillas are a healthier choice. They hold the filling without falling apart. Enchilada sauce is key for flavor. You can buy it or make your own. Just choose a low-sodium version if you can.

Spices and Seasonings

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– Salt and pepper to taste

Ground cumin has a warm, earthy flavor. It pairs well with chicken and beans. Chili powder adds a touch of heat. Adjust it to your taste. Salt and pepper enhance all the flavors. Just sprinkle them in until it tastes right.

For the full recipe, check the earlier section. This dish is easy, tasty, and packed with protein. Enjoy your cooking!

Step-by-Step Instructions

Prepping Your Ingredients

– Preheat oven to 375°F (190°C).

– Prepare shredded chicken and rinse black beans.

Start by preheating your oven. This step is key for getting your enchiladas crispy and tasty. While the oven heats up, grab your cooked chicken. You can use leftovers or cook it fresh. Shred the chicken with two forks for a perfect texture. Next, rinse your black beans under cold water. This helps remove extra salt and makes them fresh.

Mixing the Filling

– Combine chicken, beans, corn, and spices.

In a large bowl, combine the shredded chicken, black beans, and corn. Corn adds sweetness and texture. Sprinkle in the ground cumin, chili powder, salt, and pepper. Mix everything well. Make sure the spices coat the chicken and beans evenly. This mix is the heart of your enchiladas.

Assembling the Enchiladas

– Spread the filling in tortillas.

– Roll and place in baking dish.

Take a whole wheat tortilla and lay it flat on the counter. Spoon a good amount of the filling in the center. Roll the tortilla tightly, tucking in the sides. Place it seam-side down in a greased baking dish. Repeat this for all tortillas. You will have a dish full of delicious rolls!

Baking Instructions

– Pour sauce and top with cheese.

– Bake for 20-25 minutes.

Once your enchiladas are in the baking dish, pour the enchilada sauce on top. Make sure to cover them well. Next, sprinkle shredded cheese over the sauce. This will melt into a gooey layer. Now, place the dish in the preheated oven. Bake for 20-25 minutes until the cheese is bubbly and golden. Enjoy your high protein chicken enchiladas! For those who want more details, check the Full Recipe.

Tips & Tricks

Optimal Cooking Techniques

To ensure your tortillas roll easily, warm them first. Heat them in a pan for a few seconds or microwave them for about 10 seconds. This softens them, making rolling a breeze.

For your sauce, mix half of the Greek yogurt with half of the enchilada sauce. This gives a creamy base. It enhances the flavor of your enchiladas. Make sure to stir well to combine both ingredients smoothly.

Enhancing Flavor and Texture

Garnish your enchiladas with fresh cilantro. This adds a pop of color and flavor. You can also add sliced avocado on the side. It brings a creamy texture that pairs well with the enchiladas.

Serve your dish on a large platter. This makes it look inviting. Add lime wedges for extra zest. It brightens up the flavors and makes the meal feel special.

Nutrition Boost Ideas

To boost protein, consider adding cooked quinoa or more shredded chicken. You can also use black beans or Greek yogurt. These ingredients keep your meal healthy and filling.

For low-carb or gluten-free options, swap whole wheat tortillas for corn tortillas. They work well and provide a great taste. You can also skip the tortillas and make a bowl with the filling. This keeps the meal light while still being delicious.

Variations

Different Protein Options

You can easily switch chicken for turkey or quinoa. Turkey offers a similar taste but with less fat. Quinoa is a great option for a plant-based meal. It is high in protein and adds a nutty flavor. Whether you choose meat or grains, you can enjoy a tasty dish.

Adding Vegetables

Adding veggies boosts flavor and nutrition. You can mix in bell peppers, spinach, or zucchini. These add color and crunch to your enchiladas. Balance flavors by using mild and strong veggies together. For example, pair sweet corn with spicy jalapeños. This makes every bite exciting and fresh.

Custom Sauces and Cheese

Exploring different enchilada sauces can change the whole dish. You might try verde sauce for a tangy twist. Or, use a smoky chipotle sauce for heat. Cheese is another way to get creative. You can use cheddar, Monterey Jack, or even pepper jack for a spicy kick. Mixing different cheeses gives depth to your enchiladas. Check out the Full Recipe for more ideas!

Storage Info

Storing Leftovers

To keep your chicken enchiladas fresh, store them in the fridge. Place leftovers in airtight containers. This helps keep moisture in and flavors intact. Ideally, eat them within three to four days. If you want to keep them longer, freezing is a great option.

Reheating Instructions

You can reheat enchiladas in two ways: the oven or the microwave. For the best results, use the oven. Preheat it to 350°F (175°C). Cover the enchiladas with foil to keep them moist. Bake for about 15-20 minutes until heated through. If using the microwave, place enchiladas on a plate and cover with a damp paper towel. Heat in short bursts, checking often to avoid drying them out.

Freezing for Future Meals

To freeze chicken enchiladas properly, let them cool completely first. Then, wrap each one in plastic wrap. Place wrapped enchiladas in a freezer-safe container or bag. This helps prevent freezer burn. For best quality, use them within three months. To thaw, move them to the fridge overnight. Reheat as mentioned above. Enjoy your meal whenever you want! For the complete recipe, check the [Full Recipe].

FAQs

How high in protein are these enchiladas?

Each serving of these enchiladas packs about 30 grams of protein. The main sources are shredded chicken, black beans, and Greek yogurt. Chicken breast offers around 26 grams of protein per cup. Black beans add about 15 grams per cup, while Greek yogurt adds another 10 grams. Together, they make a well-rounded protein meal.

Can I make these enchiladas ahead of time?

Yes, you can prepare these enchiladas in advance. Assemble them and store them in the fridge for up to 24 hours. Cover the dish tightly with plastic wrap or foil. When ready to cook, just remove the cover and bake them straight from the fridge. This saves time on busy days.

What are the best side dishes to serve with chicken enchiladas?

Some great side dishes include:

– Spanish rice

– Refried beans

– A fresh green salad

– Corn on the cob

– Chips and salsa

These sides add flavor and texture to your meal, making it a full feast.

Can I use store-bought enchilada sauce?

Yes, store-bought enchilada sauce is a great option. Look for low-sodium varieties to keep the dish healthier. You can also try different flavors, like green or red sauces. Just pour it over your enchiladas as you would with homemade sauce. It saves time and still tastes great! For the full recipe, check out the details above.

These chicken enchiladas are easy to make and tasty. We covered key ingredients like chicken, black beans, and spices. You learned how to prep, mix, and bake them perfectly. You also found tips for adding more flavor and nutrition. With variations and storage advice, you can enjoy these enchiladas anytime. Try different proteins and sauces to keep it fun. Now, it’s time to gather your ingredients and make a delicious meal that you’ll love. Enjoy your cooking adventure!

- 2 cups cooked, shredded chicken breast - 1 cup black beans, rinsed and drained - 1 cup Greek yogurt Chicken is the star of these enchiladas. I recommend using cooked, shredded chicken breast for a lean protein boost. It keeps the dish flavorful and tender. Black beans add extra protein and fiber. They also bring a nice texture. Greek yogurt gives the enchiladas creaminess and a healthy twist. It replaces sour cream and keeps the dish light. - 1 cup corn (fresh or frozen) - 6 whole wheat tortillas - 1 cup enchilada sauce Corn adds a pop of sweetness. You can use fresh corn or frozen; both work well. Whole wheat tortillas are a healthier choice. They hold the filling without falling apart. Enchilada sauce is key for flavor. You can buy it or make your own. Just choose a low-sodium version if you can. - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste Ground cumin has a warm, earthy flavor. It pairs well with chicken and beans. Chili powder adds a touch of heat. Adjust it to your taste. Salt and pepper enhance all the flavors. Just sprinkle them in until it tastes right. For the full recipe, check the earlier section. This dish is easy, tasty, and packed with protein. Enjoy your cooking! - Preheat oven to 375°F (190°C). - Prepare shredded chicken and rinse black beans. Start by preheating your oven. This step is key for getting your enchiladas crispy and tasty. While the oven heats up, grab your cooked chicken. You can use leftovers or cook it fresh. Shred the chicken with two forks for a perfect texture. Next, rinse your black beans under cold water. This helps remove extra salt and makes them fresh. - Combine chicken, beans, corn, and spices. In a large bowl, combine the shredded chicken, black beans, and corn. Corn adds sweetness and texture. Sprinkle in the ground cumin, chili powder, salt, and pepper. Mix everything well. Make sure the spices coat the chicken and beans evenly. This mix is the heart of your enchiladas. - Spread the filling in tortillas. - Roll and place in baking dish. Take a whole wheat tortilla and lay it flat on the counter. Spoon a good amount of the filling in the center. Roll the tortilla tightly, tucking in the sides. Place it seam-side down in a greased baking dish. Repeat this for all tortillas. You will have a dish full of delicious rolls! - Pour sauce and top with cheese. - Bake for 20-25 minutes. Once your enchiladas are in the baking dish, pour the enchilada sauce on top. Make sure to cover them well. Next, sprinkle shredded cheese over the sauce. This will melt into a gooey layer. Now, place the dish in the preheated oven. Bake for 20-25 minutes until the cheese is bubbly and golden. Enjoy your high protein chicken enchiladas! For those who want more details, check the Full Recipe. To ensure your tortillas roll easily, warm them first. Heat them in a pan for a few seconds or microwave them for about 10 seconds. This softens them, making rolling a breeze. For your sauce, mix half of the Greek yogurt with half of the enchilada sauce. This gives a creamy base. It enhances the flavor of your enchiladas. Make sure to stir well to combine both ingredients smoothly. Garnish your enchiladas with fresh cilantro. This adds a pop of color and flavor. You can also add sliced avocado on the side. It brings a creamy texture that pairs well with the enchiladas. Serve your dish on a large platter. This makes it look inviting. Add lime wedges for extra zest. It brightens up the flavors and makes the meal feel special. To boost protein, consider adding cooked quinoa or more shredded chicken. You can also use black beans or Greek yogurt. These ingredients keep your meal healthy and filling. For low-carb or gluten-free options, swap whole wheat tortillas for corn tortillas. They work well and provide a great taste. You can also skip the tortillas and make a bowl with the filling. This keeps the meal light while still being delicious. {{image_4}} You can easily switch chicken for turkey or quinoa. Turkey offers a similar taste but with less fat. Quinoa is a great option for a plant-based meal. It is high in protein and adds a nutty flavor. Whether you choose meat or grains, you can enjoy a tasty dish. Adding veggies boosts flavor and nutrition. You can mix in bell peppers, spinach, or zucchini. These add color and crunch to your enchiladas. Balance flavors by using mild and strong veggies together. For example, pair sweet corn with spicy jalapeños. This makes every bite exciting and fresh. Exploring different enchilada sauces can change the whole dish. You might try verde sauce for a tangy twist. Or, use a smoky chipotle sauce for heat. Cheese is another way to get creative. You can use cheddar, Monterey Jack, or even pepper jack for a spicy kick. Mixing different cheeses gives depth to your enchiladas. Check out the Full Recipe for more ideas! To keep your chicken enchiladas fresh, store them in the fridge. Place leftovers in airtight containers. This helps keep moisture in and flavors intact. Ideally, eat them within three to four days. If you want to keep them longer, freezing is a great option. You can reheat enchiladas in two ways: the oven or the microwave. For the best results, use the oven. Preheat it to 350°F (175°C). Cover the enchiladas with foil to keep them moist. Bake for about 15-20 minutes until heated through. If using the microwave, place enchiladas on a plate and cover with a damp paper towel. Heat in short bursts, checking often to avoid drying them out. To freeze chicken enchiladas properly, let them cool completely first. Then, wrap each one in plastic wrap. Place wrapped enchiladas in a freezer-safe container or bag. This helps prevent freezer burn. For best quality, use them within three months. To thaw, move them to the fridge overnight. Reheat as mentioned above. Enjoy your meal whenever you want! For the complete recipe, check the [Full Recipe]. Each serving of these enchiladas packs about 30 grams of protein. The main sources are shredded chicken, black beans, and Greek yogurt. Chicken breast offers around 26 grams of protein per cup. Black beans add about 15 grams per cup, while Greek yogurt adds another 10 grams. Together, they make a well-rounded protein meal. Yes, you can prepare these enchiladas in advance. Assemble them and store them in the fridge for up to 24 hours. Cover the dish tightly with plastic wrap or foil. When ready to cook, just remove the cover and bake them straight from the fridge. This saves time on busy days. Some great side dishes include: - Spanish rice - Refried beans - A fresh green salad - Corn on the cob - Chips and salsa These sides add flavor and texture to your meal, making it a full feast. Yes, store-bought enchilada sauce is a great option. Look for low-sodium varieties to keep the dish healthier. You can also try different flavors, like green or red sauces. Just pour it over your enchiladas as you would with homemade sauce. It saves time and still tastes great! For the full recipe, check out the details above. These chicken enchiladas are easy to make and tasty. We covered key ingredients like chicken, black beans, and spices. You learned how to prep, mix, and bake them perfectly. You also found tips for adding more flavor and nutrition. With variations and storage advice, you can enjoy these enchiladas anytime. Try different proteins and sauces to keep it fun. Now, it's time to gather your ingredients and make a delicious meal that you’ll love. Enjoy your cooking adventure!

High Protein Chicken Enchiladas

Get ready to satisfy your cravings with these high protein chicken enchiladas! Packed with shredded chicken, black beans, corn, and a creamy Greek yogurt sauce, this delicious recipe is perfect for a wholesome meal. Easy to make with whole wheat tortillas and topped with cheese, it's sure to please everyone at the table. Click through now to explore the full recipe and bring a burst of flavor to your dinner tonight!
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Ingredients
  

2 cups cooked, shredded chicken breast

1 cup black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 cup Greek yogurt (for a creamy sauce)

1 cup low-fat shredded cheese (choose cheddar or Monterey Jack)

1 cup enchilada sauce (store-bought or homemade)

6 whole wheat tortillas

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sliced avocado (optional for serving)

Instructions
 

Preheat your oven to 375°F (190°C) to create the perfect baking environment for your enchiladas.

    In a large mixing bowl, combine the shredded chicken, rinsed black beans, and corn. Sprinkle in the ground cumin, chili powder, salt, and pepper. Stir thoroughly until all ingredients are evenly incorporated.

      In a separate bowl, mix together half of the Greek yogurt with half of the enchilada sauce. This will serve as a creamy base that adds richness to your enchiladas.

        Take one whole wheat tortilla and lay it flat. Place a generous scoop of the chicken mixture in the center. Carefully roll the tortilla tightly around the filling, tucking in the edges as you go to secure the contents. Place the rolled tortilla seam-side down in a greased baking dish. Repeat this process for the remaining tortillas and filling.

          Once all the enchiladas are snugly arranged in the baking dish, pour the remaining enchilada sauce evenly over the top. Finish by sprinkling the remaining shredded cheese over the sauce, ensuring every bite will be cheesy and delicious.

            Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and has taken on a lightly golden hue.

              After baking, remove the dish from the oven and allow it to cool for a few minutes. Drizzle the remaining Greek yogurt over the top for an extra creamy touch, and sprinkle with fresh chopped cilantro for a burst of flavor.

                For serving, plate the enchiladas and include slices of avocado on the side, if desired for added creaminess and flavor.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the enchiladas on a large platter, garnished with additional cilantro and lime wedges for a vibrant and inviting presentation.

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