Description
Comforting High Protein Chicken Enchiladas bubbling with cheesy goodness and delightful spices, ideal for cozy fall meals.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup low-fat Greek yogurt
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 cup enchilada sauce
- 8 whole-wheat tortillas
- 1 cup shredded cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prep the Chicken: In a large bowl, combine the shredded chicken, black beans, corn, Greek yogurt, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Mix until fully combined.
- Preheat the Oven: Preheat your oven to 375°F (190°C) while you assemble the enchiladas.
- Assemble the Enchiladas: Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll them up tightly and place them, seam-side down, in a greased baking dish.
- Add the Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
- Serve: Let the enchiladas cool for a few minutes. Serve warm with your favorite toppings.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican