Description
Delicious and nutritious high-protein chicken enchiladas packed with flavor and 38g of protein per serving.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup low-fat cheese, shredded
- 1 cup enchilada sauce
- 8 whole wheat tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, corn, half of the cheese, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- For extra flavor, add diced onions and bell peppers to the chicken mixture.
- Can be made ahead of time and stored in the refrigerator before baking.
- Top with fresh cilantro or avocado for added freshness.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 70mg
Keywords: High-Protein, Chicken, Enchiladas, Healthy Meal