Why make this recipe
High Protein Chicken Enchiladas are perfect for anyone looking for a satisfying and healthy meal. Packed with protein from chicken and beans, these enchiladas offer great taste without compromising on nutrition. They are easy to make, budget-friendly, and can be customized to your liking. Whether you’re feeding your family, hosting friends, or just in the mood for comfort food, these enchiladas will hit the spot!
How to make High Protein Chicken Enchiladas
Making High Protein Chicken Enchiladas is simple and quick. This recipe uses straightforward ingredients and minimal steps, making it great for any skill level in the kitchen. Follow these easy directions to create a delicious meal that everyone will love.
Ingredients:
- 2 cups cooked, shredded chicken (Use rotisserie or homemade chicken)
- 1 cup black beans (Rinsed and drained)
- 1 cup corn (Frozen or canned, drained)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup shredded cheese (Cheddar or Mexican blend)
- 8 pieces whole wheat tortillas (Warmed briefly)
- 1 cup enchilada sauce (Store-bought or homemade)
- 0.5 cup shredded cheese (Cheddar or Mexican blend for topping)
- 0.5 cup fresh cilantro (Chopped)
- Sour cream (For serving)
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the shredded chicken, black beans, corn, cumin, chili powder, garlic powder, salt, pepper, and 0.5 cup of cheese.
- Take a tortilla and spoon some of the chicken mixture into the center. Roll it up and place it seam-side down in a baking dish. Repeat with all tortillas.
- Pour the enchilada sauce over the rolled tortillas, making sure they are well covered.
- Sprinkle the remaining cheese on top.
- Bake in the oven for 20-25 minutes, or until the cheese is bubbly and melted.
- Remove from the oven and let cool for a few minutes. Top with fresh cilantro.
- Serve with sour cream on the side.
How to serve High Protein Chicken Enchiladas
To serve, place a few enchiladas on a plate and add a dollop of sour cream. You can also add some extra cilantro for garnish or serve with a side salad. These enchiladas are filling and flavorful on their own but make a great addition to any meal spread.
How to store High Protein Chicken Enchiladas
If you have leftover enchiladas, let them cool down completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can reheat them in the oven or microwave when you’re ready to enjoy them again.
Tips to make High Protein Chicken Enchiladas
- Feel free to add more vegetables, like bell peppers or spinach, to the filling for extra nutrients.
- If you like spicy food, consider adding jalapeños or hot sauce to the mixture.
- Swap out the cheese for a dairy-free option to cater to different dietary needs.
Variation
You can easily turn this recipe into vegetarian enchiladas by replacing the chicken with more beans, lentils, or diced vegetables. You can also use different types of tortillas, like corn or gluten-free options, to accommodate different diets.
FAQs
1. Can I freeze High Protein Chicken Enchiladas?
Yes, you can freeze them before baking. Wrap them tightly and store them in the freezer for up to 3 months. Bake from frozen, adding some extra time to the cooking time.
2. How do I make homemade enchilada sauce?
You can make a simple sauce with tomato sauce, spices (like cumin and chili powder), and a little broth. Cook it on the stove for about 10-15 minutes until well combined.
3. Can I use leftover chicken for this recipe?
Absolutely! Leftover chicken works great in this recipe, making it a perfect way to use up extra chicken from other meals.
