Delicious High Protein Chicken Enchiladas for Healthy Comfort Recipe
These delicious high-protein chicken enchiladas offer a healthy twist on a classic comfort food. Packed with shredded chicken, black beans, and bell peppers, wrapped in whole wheat tortillas, and topped with a flavorful enchilada sauce and melty low-fat cheese, this dish is perfect for a nutritious and satisfying meal. Garnished with fresh cilantro, creamy avocado, and Greek yogurt for added freshness and creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Chicken Mixture
- 2 cups Shredded Cooked Chicken (Rotisserie chicken saves time!)
- 1 tablespoon Chili Powder (Adjust for spice preference)
- 1 can Black Beans (Optional, for extra protein)
- 1 cup Diced Bell Peppers (Optional, mix in your favorites)
- Salt, to taste
- Pepper, to taste
Assembly
- 8 Tortillas (Flour, Corn, or Whole Wheat) (Whole wheat adds fiber and protein)
- 2 cups Enchilada Sauce (Store-bought or homemade)
- 1 cup Shredded Low-Fat Cheese (Cheddar, Mexican Blend, or Mozzarella)
Garnish
- 1/4 cup Fresh Cilantro
- 1 medium Avocado
- 1/2 cup Greek Yogurt (Alternative to sour cream)
Instructions
- Prepare Chicken Mixture: Shred the cooked chicken and in a bowl, combine it with chili powder, salt, pepper, black beans, and diced bell peppers to create a flavorful filling.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a thin layer of enchilada sauce to prevent sticking and add flavor.
- Assemble Enchiladas: Place a portion of the chicken mixture onto each tortilla, roll it tightly, and arrange seam-side down in the prepared baking dish to hold their shape during baking.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, and sprinkle shredded low-fat cheese on top for a melty, delicious finish.
- Bake: Bake the enchiladas uncovered in the oven for 20–25 minutes until the cheese has melted and is bubbly.
- Broil for Finish: For a golden, slightly crispy cheese topping, broil the enchiladas for 1-2 minutes, watching carefully to avoid burning.
- Rest and Garnish: Remove the enchiladas from the oven and let them rest for 5 minutes before slicing. Garnish with fresh cilantro, sliced avocado, and a dollop of Greek yogurt to add freshness and creaminess.
Notes
- You can use rotisserie chicken to save time and add flavor.
- Adjust the chili powder amount according to your spice tolerance.
- Swap black beans for pinto or kidney beans based on preference.
- Whole wheat tortillas add extra fiber and protein but use your favorite type of tortilla.
- Leftover enchiladas store well in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Greek yogurt is a healthier alternative to sour cream, lowering fat content.
Keywords: chicken enchiladas, high protein, healthy comfort food, baked enchiladas, low fat Mexican recipe, shredded chicken enchiladas
