Description
These high protein chicken enchiladas are packed with shredded chicken, black beans, and cheese, wrapped in whole wheat tortillas and baked in a flavorful enchilada sauce. Perfect for a nutritious and 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 yellow onion
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Instructions
Preheat the oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with cooking spray.
In a large bowl, combine the shredded chicken, black beans, chopped onion, half of the cheddar cheese, half of the Monterey Jack cheese, ground cumin, chili powder, garlic powder, salt, black pepper, and chopped cilantro. Mix well until all ingredients are evenly incorporated.
Spread 1/4 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Warm the tortillas in the microwave for 20 seconds to make them pliable.
Divide the chicken mixture evenly among the six tortillas, placing the filling down the center of each.
Roll up each tortilla tightly and place seam side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining cheddar and Monterey Jack cheeses evenly on top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes