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High protein chicken enchiladas with cheese and salsa in a dish

High Protein Chicken Enchiladas

Delicious high protein chicken enchiladas that are easy to make and perfect for a family dinner. Packed with chicken, beans, and cheese, all in a single pan.
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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
  

Main Ingredients
  • 2 cups shredded chicken Cooked and shredded
  • 1 can black beans, drained and rinsed
  • 1 cup enchilada sauce
  • 8 whole wheat tortillas whole wheat tortillas
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup chopped onions
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
Garnish (optional)
  • Fresh cilantro for garnish Optional for serving

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, black beans, half of the enchilada sauce, chopped onions, cumin, chili powder, salt, and pepper.
  3. Take a large tortilla and add a generous portion of the chicken mixture. Roll tightly and place seam side down in a baking dish.
  4. Repeat with the remaining tortillas until all the filling is used.
Baking
  1. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
  2. Bake for 25-30 minutes or until the cheese is melted and bubbly.
  3. Garnish with fresh cilantro before serving.

Notes

To serve, add a dollop of sour cream and sprinkle with fresh cilantro for additional flavor. Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. Reheat in the oven at 350°F (175°C).