Some nights, nothing hits the spot like the smell of baked tortillas mingling with melted cheese and spices. I remember the first time I made these high protein chicken enchiladas—it was a chilly evening, and the kitchen filled with the scent of cumin and garlic before the oven even beeped. I was halfway distracted by a phone call, juggling the pan and the conversation, but the anticipation was enough to keep me focused. When I finally sat down to eat, the warmth from the enchilada sauce softened the crisp edges of the tortillas, and the chicken and beans inside offered a satisfying bite that felt like a little victory after a long day. It wasn’t perfect—the cheese slid off the fork a bit too eagerly—but honestly, that’s part of the charm.
Why You’ll Love It:
- Loaded with protein, it’s a meal that keeps you full and energized without feeling heavy.
- The blend of black beans and shredded chicken offers a balanced texture that’s both hearty and comforting.
- It’s simple—and that’s kind of the point. No need to fuss over complicated steps when the flavors do the talking.
- The enchilada sauce ties everything together with a subtle kick that’s never overwhelming.
- Perfect for batch cooking: leftovers reheat beautifully, though they lose a bit of crispness, which I don’t mind.
If you’re a little wary of dishes that require assembling, don’t be. This one feels like a fun puzzle—rolling tortillas filled with vibrant chicken and beans, smothering them in sauce, and topping with just enough cheese to bubble perfectly.
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High Protein Chicken Enchiladas
- Total Time: 50 minutes
- Yield: 6 1x
Description
Delicious and nutritious high protein chicken enchiladas packed with shredded chicken, black beans, and a flavorful enchilada sauce, perfect for a satisfying meal.
Ingredients
2 cups cooked shredded chicken breast
1 cup canned black beans, drained and rinsed
1 cup low-fat shredded cheddar cheese
1 cup low-fat shredded Monterey Jack cheese
1 cup enchilada sauce
6 whole wheat tortillas, 8-inch size
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
Instructions
Preheat the oven to 375°F (190°C).
In a medium skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
Add the shredded chicken, black beans, ground cumin, chili powder, salt, and black pepper to the skillet. Stir well and cook for 3-5 minutes until heated through. Remove from heat and stir in half of the chopped cilantro.
Spread 1/4 cup of enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
Lay one tortilla flat and spoon about 1/3 cup of the chicken mixture down the center. Sprinkle about 2 tablespoons of the combined cheddar and Monterey Jack cheese over the filling. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish.
Sprinkle the remaining shredded cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Remove from oven and garnish with the remaining chopped cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Kitchen Notes: You don’t need fancy pans here—just a sturdy baking dish that can handle the heat. I usually serve these enchiladas with a simple side salad or some steamed greens to balance the richness. If you feel adventurous, a dollop of sour cream or a squeeze of lime brightens things up nicely. For variations, I haven’t tested all of these, but swapping the black beans for pinto beans or adding a handful of corn might give a nice twist. Sometimes I sneak in a few chopped jalapeños for extra warmth, but that’s only if I’m feeling bold.
FAQ:
Can I make this ahead of time? Yes, you can assemble everything and refrigerate it for a few hours before baking. Just add a few extra minutes to the cook time if it’s cold from the fridge.
What if I don’t have whole wheat tortillas? Regular tortillas work fine here, though whole wheat adds a bit more texture and nutrition.
Can I freeze leftovers? Absolutely. Freeze in an airtight container and thaw overnight before reheating. The texture might soften a bit but still tastes great.
Give these enchiladas a try next time you want a meal that feels like a warm hug after a busy day. You might find yourself making them more often than you thought.